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Delicious seafood recipes - 2367 recipes

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1. Heat broiler to high, Bring a medium pot of lightly salted water to a boil

  • 1 cup dry orzo (about 6 1/2 oz)
  • 12 oz fresh salmon
  • 1/2 tsp. salt
  • 1/2 tsp. fresh ground black pepper
  • 1/8 tsp. ground coriander
  • 2 Tbs. fresh lemon juice
  • 2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 3 Tbs. olive oil
  • 1/2 cup crumbled feta cheese (blue cheese work well)
  • 1/3 cup diced red onions
  • 3 Tbs. chopped fresh dill
5/5 (3 Votes)

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•Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by ...

  • Lemon Butter Sauce:
  • 1 tbs. fresh, chopped garlic
  • 1 tbs. fresh chopped shallots
  • 2 tbs. white wine (preferably Chablis)
  • 3 tbs. fresh lemon juice
  • 1/2 lb. cold unsalted butter
  • 1 pinch salt
  • 3 dozen fresh mussels
  • 1-3/4 cups chopped tomatoes
  • 1/4 cup licorice flavored liquor
  • 1/2 cup chopped yellow onion
  • Fresh basil
  • 1/2 lemon, juice
  • 1/4 cup chopped garlic
  • Parsley for garnish
2.8/5 (9 Votes)

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Preheat your grill to medium

  • 1 x 1-1 1/2 lb. Meridian Wild Sockeye Salmon fillet, skin left on.
  • 1 cup dry breadcrumbs (regular or Panko)
  • 1/2 cup chopped fresh dill
  • 1/4 cup prepared horseradish
  • 4 tablespoons butter, melted
  • 2 lemons, zest and juice
  • 2 teaspoons salt
  • dill sprigs and lemon wedges for garnish
0/5 (0 Votes)

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1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes

  • 1 1/2 lb shrimp (21-25 per pound size), peeled, de-veined, peels reserved
  • 1/2 tsp salt
  • 1 T plus 1/4 cup olive oil
  • 1 medium onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 garlic cloves, minced
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1 bay leaf
  • 1/2 cup dry white wine
  • 1 8-oz can low sodium tomato sauce
  • 1 cup jarred red pimentos, and their liquid
  • 1/4 cup ketchup
  • 1 T white wine vinegar
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 cup fresh peas
  • 1/4 cup fresh parsely, finely chopped
  • salt and pepper to taste
0/5 (0 Votes)

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Preheat oven to 325°F. Season halibut with 1 teaspoon each salt and pepper

  • 4 6-ounce skinless halibut fillets
  • 1 1/2 teaspoons sea salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 1/2 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup Kirkland Signature cashew clusters, finely chopped
  • 1 1/2 cups heavy cream
  • 1/2 cup pesto
  • 1/4 cup grated Parmesan
  • 1/4 cup coconut oil
0/5 (0 Votes)

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Mix the water, sugar and salt together in a 2 qt pan, bring to a boil

  • 6 (6 oz) cod, haddock or pollock, thawed if frozen
  • 6 c water
  • 1 c sugar
  • 2 Tbsp salt
  • 1 c butter, melted, divided
  • Paprika
0/5 (0 Votes)

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1. Place the shallots and wine in a stainless steel saucepan on the stove

  • Serves 6-8
  • 2 Tbsp Minced Shallots
  • 1/2 Bottle Chenin Blanc or Sauvignon Blanc Wine
  • 1 each Medium Lemon, juiced
  • 1 Tbsp Capers, drained
  • 1 Cup Heavy Cream
  • 8 oz Unsalted Butter
  • 1/2 tsp Kosher Salt
0/5 (0 Votes)

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Combine the chicken, water and crab boil in a large pot and marinate chicken overnight or at least 16 hours

  • 2 3 1/2 to 4 pound chickens (8 pieces each)
  • 2 quarts cold water
  • 4 tablespoons Zatarain's Crawfish, Shrimp and Crab Boil (available in the specialty section of some grocery stores and online)
  • 3 cups flour (divided)
  • 3 teaspoons salt (divided)
  • 1 1/2 teaspoons black pepper (divided)
  • 1 teaspoon Creole seasoning (various brands are available in the specialty section of some grocery stores and online)
2.3/5 (9 Votes)

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Recipe courtesy of Emeril Lagasse SHOW: Emeril Live EPISODE: Emeril's Antipasto Bar

  • 12 ounces white mushrooms, cleaned and stems removed
  • 1 pound lump crabmeat, picked over for shells and cartilage
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped pickled jalapenos
  • 1/4 pound pepper Jack cheese, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 2 ounces Parmigiano-Reggiano
0/5 (0 Votes)

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Cut Fish into bite size pieces Add fish to salt brine and refrigerate for 48 hours Rinse fish and container Add ...

  • Salt Brine
  • 1 cup pickling salt
  • 4 cups water
  • Pickling Juice (heat until sugar dissolved)
  • 2 cups Vinegar
  • 1 3/4 cups Sugar
  • 1 tsp Whole Allspice
  • 1 tsp Black Pepper
  • 4 Bay Leaves
  • 1/2 tsp Whole Cloves
  • 2 tbls Whole Mustard Seed
0/5 (0 Votes)

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appetizer

  • 16 oz cream cheese, at room temperature
  • 2 tsp prepared horseradish
  • dash of worcestershire sauce
  • 1/2 cup seafood cocktail sauce
  • 1 lb cooked shrimp, coarsely chopped
0/5 (0 Votes)

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Heat oven to 450%. On a rimmed sheet, toss together the broccoli potatoes and onion with the oil, 1/2 tsp salt and...

  • 1 large head broccoli, cut into small florets (about 6 1/2 cups)
  • 1 lb Yukon gold potatoes, cut into 1/8" thick rounds
  • 1 large red onion, cut into 1/4" thick wedges
  • 3 tbsp olive oil
  • kosher salt and pepper
  • 4 skinless salmon fillet
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1/2 small cloves garlic, mashed into a paste
0/5 (0 Votes)

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Roasted Salmon with Crispy Potatoes and Broccoli GREEK SALMON AND ORZO