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Delicious seafood recipes - 2367 recipes

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Heat oil in 10-inch nonstick skillet over medium-high heat

  • 1 tablespoon olive oil
  • 8 large sea scallops rinsed, blotted dry
  • Coarse salt to taste
  • Freshly-ground white pepper to taste
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon finely-minced garlic
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons butter room temperature
  • 2 tablespoons snipped fresh dill
  • Hot cooked white rice for serving
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Put cream of mushroom soup, curry powder, chopped onion, sherry and in a microwave-safe bowl

  • 1 can cream of mushroom soup - (10 1/2 oz)
  • 1/2 teaspoon curry powder - (to 1 tspn)
  • 2 tablespoons finely chopped onion - (to 4 tbspns)
  • 2 tablespoons dry or cream sherry
  • 2 tablespoons water
  • 1 can tiny peeled shrimp - (4-oz)
  • 1 tablespoon water - (to 2 tbspns)
  • 3 cups leftover cooked rice
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Soak beans 8 hours or overnight in water to cover by 2 inches

  • 1 pound dried black beans
  • Water
  • Seasoned salt
  • 3 garlic cloves minced
  • 1 potato
  • 2 carrots
  • 1 onion
  • 1 1/2 pounds fish such as red snapper or cod
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 green onions sliced
  • 1 tablespoon oil
  • 1 tablespoon chili powder
  • 1 can stewed tomatoes - (15 1/2 oz)
  • 1 can tomato sauce - (16 oz)
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Soak the saffron threads in the hot chicken broth; set aside

  • 1 teaspoon saffron threads
  • 1/2 cup hot chicken broth
  • 5 tablespoons extra-virgin olive oil
  • 1/2 cup thinly-sliced onion
  • 1/2 cup chopped fennel bulb plus
  • 1 tablespoon finely-chopped fennel leaves
  • 2 garlic cloves chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon minced fresh parsley
  • 1 1/2 cups coarsely-chopped peeled fresh or canned plum tomatoes (about 3 medium tomatoes)
  • 1/2 cup dry white wine
  • 2 1/2 pounds mixed seafood (cleaned squid, lobster meat, tuna and swordfish steaks)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 slices Italian bread toasted
  • Grated Pecorino Romano cheese
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Place the codfish in the kitchen sink and allow tap water to drip on it for a day to rehydrate it

  • 2 pounds dried salted cod
  • 1 head cauliflower trimmed, and cut into small florets
  • Water for cooking the cauliflower
  • 2 cups water for cooking the cod
  • 5 tablespoons extra-virgin olive oil
  • Juice of one large lemon
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon coarsely-ground black pepper
  • 1/4 cup Sicilian green olives in brine pitted, and coarsely chopped
  • 1/3 cup minced Italian parsley
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In a soup pot heat the olive oil, stir in the onions, and cook over medium heat until they are wilted down but not ...

  • 1/2 cup olive oil
  • 1 large white onion thinly sliced
  • 1/2 cup minced Italian parsley
  • 4 large potatoes peeled, and cut into chunks
  • 3 cups hot water
  • 3 pounds fresh cod fillets cut into chunks
  • with skin attached
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • Fine salt to taste
  • Grinding of coarse black pepper
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Tostones: Heat oil in a heavy frying pan to 325 degrees

  • TOSTONES:
  • 3 green plantains quartered crosswise, and peeled
  • 3 cups peanut or canola oil
  • Kosher salt to taste
  • Cilantro leaves for garnish
  • SALMON TARTAR:
  • 1 pound salmon cut 1/4" thick dice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pureed canned chipotles
  • 1/4 cup capers drained
  • 1/4 cup finely-chopped scallions
  • 3 tablespoons olive oil
  • 2 tablespoons finely-chopped cilantro
  • Salt to taste
  • Freshly-ground black pepper to taste
  • AVOCADO-CHIPOTLE RELISH:
  • 2 Haas avocados peeled, pitted
  • 1 tablespoon pureed canned chipotles
  • 2 tablespoons fresh lime juice
  • 3 tablespoons creme fraiche
  • Salt to taste
  • Freshly-ground black pepper to taste
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Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking ...

  • 2 servings cooking spray (5 one-second sprays per serving)
  • 1/2 cup yellow masa corn flour
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pound red snapper fillets, cut 2" pieces
  • 8 medium corn tortillas buy a few extra in
  • case some break
  • 1 head romaine lettuce outer leaves
  • removed and remaining leaves sliced into
  • 1/4 " strips
  • 5 medium red radishes thinly sliced
  • 2 medium scallions thinly sliced
  • 10 medium cherry tomatoes quartered
  • 1/4 cup shredded red cabbage
  • 3/4 cup low-fat plain yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon canned chipotle peppers in adobo sauce finely chopped
  • 2 tablespoons fresh cilantro sprigs for garnish
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Preheat broiler. Combine crabmeat, mayonnaise, peppers, mustard, salt and pepper in a medium bowl; gently toss to ...

  • 1 pound lump crabmeat (or two 6-oz cans crab meat, drained)
  • 1/3 cup fat-free mayonnaise
  • 1/4 cup water-packed roasted red peppers minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon table salt
  • 1/4 teaspoon freshly-ground black pepper
  • 4 slices pumpernickel bread
  • 3 ounces low-fat Swiss cheese (four 3/4-oz slices)
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Spray the broiler or grill rack with nonstick cooking spray; set aside

  • 3 nectarines pitted and diced
  • 1/4 red onion chopped
  • 1 jalapeño pepper seeded, deveined, and chopped
  • 2 tablespoons minced cilantro
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 4 halibut steaks - (6 oz ea)
  • 1/2 teaspoon freshly-ground black pepper
  • Cilantro sprigs
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Preheat oven to broil. Remove lobster head and rinse well

  • 1 spiny lobster - (6 lbs)
  • 6 tablespoons clarified butter
  • 1/2 cup diced onion
  • 1/4 cup thinly-sliced white part of scallion
  • 1 garlic clove crushed
  • 1/2 cup diced carrot
  • 4 parsley stalks finely chopped
  • 1 bay leaf
  • 2 sprigs thyme (or 1/2 tspn dried thyme)
  • 1/4 cup brandy
  • 1/2 cup dry white wine
  • 5/8 cup fish stock
  • 10 ounces tomato peeled, and roughly chopped
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 teaspoon curry powder
  • 2 egg yolks
  • 2 tablespoons cream
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Wrap the bay leaf, rosemary, and fennel seeds in a cheesecloth bag

  • 1 bay leaf
  • 1 large fresh rosemary sprig
  • 1 tablespoon fennel seeds coarsely crushed
  • 3 tablespoons olive oil
  • 1 fennel bulb chopped
  • 3 large shallots chopped
  • 1 can diced tomatoes in juice - (28 oz)
  • 1 1/4 cups dry white wine
  • 3 cups fish broth or bottled clam juice
  • 1/4 cup tomato paste
  • 8 small littleneck clams scrubbed
  • 1 pound mussels scrubbed, debearded
  • 1 russet potato - (abt 8 oz) peeled, and cut into 3/4" cubes
  • 1 1/2 pounds assorted firm-fleshed fish filets cut 1 1/4" chunks (such as halibut, salmon, or tuna)
  • 1 pound uncooked large shrimp peeled, deveined
  • 2 corn cobs quartered crosswise
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Garlic Toasts with Red Pepper Aioli (see recipe)
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Italian Seafood Boil Seared Scallops With Lemon, Garlic And Fresh Dill