Delicious seafood recipes - 2367 recipes
More Seafood recipes
Steamed Whole Fish With Ginger And Green Onions
By á-170456
Prepare the fish for steaming: Cut 3 diagonal slices about 3/4-inch deep into the two fleshy sides of the fish
- FOR THE STUFFING:
- 1 whole fish - (1 1/2 to 2 lbs) cleaned (such as seabass or snapper)
- 1/4 cup thinly-sliced ginger
- 1/4 cup trimmed green onion in thin 1" long strips
- 3 tablespoons thin strips Sichuan preserved vegetables rinsed, drained, 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon freshly-ground white pepper
- FOR THE DISH:
- 1/4 cup soy sauce
- 2 teaspoons sugar
- 1 tablespoon chopped green onion
- 1/4 cup vegetable oil
- 1 teaspoon sesame oil
Macau Shrimp And Rice Noodle Soup
By á-170456
Stir together the seasoning ingredients; wine, lime juice, chili garlic sauce, fish sauce, shrimp paste and bay lea...
- FOR THE SOUP:
- 1/4 cup Chinese rice wine (or dry sherry)
- 1 tablespoon lime juice
- 2 teaspoons chili garlic sauce
- 2 teaspoons fish sauce
- 1 teaspoon shrimp paste
- 2 bay leaves
- 2 ounces dried rice vermicelli noodles - (1/2 pkg)
- 2 teaspoons vegetable oil
- 10 ounces uncooked medium shrimp shelled, deveined, and tails left intact
- 1/2 onion sliced thinly
- 3 cups chicken stock (or canned chicken broth)
- 2 green onions trimmed, and cut into 1" lengths
- 4 lime wedges
Grandma's Fish Cakes
By á-174942
Prepare the fish cakes: Combine fish, peas, carrot, cilantro, water, oyster-flavored sauce, cornstarch, salt, whit...
- DIPPING SAUCE:
- 1 pound firm white fish fillets finely chopped
- 1 in a food processor 1/4 cup frozen green peas thawed
- 2 tablespoons finely-chopped carrots
- 2 teaspoons minced cilantro
- 3 tablespoons water
- 2 tablespoons oyster-flavoured sauce
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/8 teaspoon freshly-ground white pepper
- 1 egg white
- 3/4 cup Japanese breadcrumbs (panko)
- 2 1/2 tablespoons sesame seeds
- Vegetable oil for shallow-frying
- 1/3 cup bottled sweet and sour sauce
- 1 teaspoon rice vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon Chinese dry mustard
Lobster And Pesto Cream Pasta
By á-170456
To cook lobster, cook in lightly-salted boiling water for 7 minutes
- 2 whole Maine lobsters cooked
- 1 cup heavy cream
- 1 tomato diced
- 1/4 cup prepared pesto (available at most supermarkets)
- 1 lemon quartered for garnish
- 2 cups cooked angel hair pasta
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh basil
Alaska Snow Crab Stir-fry
By á-170456
Orange-Ginger Sauce: Whisk together all ingredients; set aside
- ORANGE-GINGER SAUCE:
- 1 pound Alaska snow crab single-cut legs
- or split legs thawed if necessary
- 2 tablespoons vegetable oil
- 3 cups chopped broccoli
- 3 cups snow peas trimmed
- 1 medium red bell pepper sliced into strips
- 4 stalks green onion cut into 1" pieces
- 3/4 cup orange juice
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch
- 1 garlic clove pressed
- 1/2 teaspoon grated ginger
- 1/2 teaspoon crushed red pepper flakes
Polenta With Salt Cod - {Polenta Con Ragu Di Baccala}
By á-174942
Soak the baccala for 3 days in cool water, changing water daily
- 1 baccala or staccafisso boned, skin removed
- 4 tablespoons extra-virgin olive oil
- 1/2 medium red onion chopped 1/4" dice
- 3 garlic cloves thinly sliced
- 1 cup dry white wine
- 2 cups Basic Tomato Sauce (see recipe)
- 2 tablespoons fennel seeds
- 2 tablespoons hot chili flakes
- 2 cups polenta, quick cook-style
Grilled Swordfish With Lemon, Mint And Basil
By á-170456
Prepare the grill (medium-high heat)
- 1/2 cup olive oil
- 3 tablespoons chopped fresh mint leaves
- 3 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh basil leaves
- 1 garlic clove minced
- Salt to taste
- Freshly-ground black pepper to taste
- 4 swordfish steaks - (5 to 6 oz ea)
Grilled Teriyaki Mahi Mahi With Mango Salsa
By á-170456
To Make The Salsa: Peel the mango and cut into 1/4-inch dice
- SALSA:
- 1 large ripe mango
- 1/4 cup finely-chopped red onion
- 1 tablespoon vegetable oil
- 1 tablespoon fresh lime juice
- 1 tablespoon finely-chopped fresh mint
- 1 teaspoon minced jalapeño pepper with seeds
- 1/4 teaspoon kosher salt
- MARINADE:
- 1/4 cup soy sauce
- 1/4 cup sweet sake
- 1 tablespoon vegetable oil
- 1 tablespoon light brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- FISH:
- 4 mahi mahi fillets, 1" thk - (abt 6 oz ea)
- Vegetable oil as needed
Red Lobster's Garlic Cheese Sticks
By á-170456
Preheat oven to 425 degrees
- 1/3 cup butter or margarine
- 1/4 teaspoon garlic powder
- 2 cups Bisquick baking mix
- 1/2 cup cold water
- 1/2 cup finely-shredded Cheddar cheese
Sonny's Smoked Fish
By á-174942
Brine: Layer the sliced fish, skin-side down in container
- OPTIONAL:
- Dark brown sugar
- Rock salt
- Fish cut into pieces
- Garlic salt
- Liquid smoke old bay spice
- Jalapeno juice & peppers
- IMPLEMENTS NEEDED:
- A square tupperware-type container with
- lid 4" to 5" deep
- Little Chef Smoker, 110 volt
- Wood chips (alder, cherry, apple, hickory) use one or mix.
Joe's Stone Crab Cole Slaw
By á-3862
Have you ever had Joe's Stone Crab Cole Slaw? It's so good! Shredded cabbage in a perfect dressing (which is easily...
- JOE’S STONE DRESSING:
- 2/3 cup cider vinegar
- 6 tablespoons sugar (or to taste)
- 2 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- SLAW:
- 1 medium head of green cabbage (about 32 ounces)
- 4 large ripe tomatoes, sliced crosswise into 1/4–inch slices
- 8 tablespoons mayonnaise (They use Hellmann’s)
- 4 tablespoons sweet pickle relish
Kincaid's Dungeness Crab Dip
By lianbl88
Yummy appetizer - serve with fresh sliced crusty baguette
- 1/2 pound fresh Dungeness crab meat or thawed frozen or 8 oz premium whit lump crab meat.
- 1 1/2 cups mayonnaise
- 1 small onion, quartered and thinly sliced
- 1 (14-ounce) can artichoke hearts - drained, and cut into 1/4" pieces
- 1/2 cup grated Parmesan cheese
- Minced fresh parsley
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