Octopus with Paprika
Jul 13, 2010
2 Comments
by Jose Andres
Filed under fish | seafood | gluten-free | hors d'oeuvre
Filed under fish | seafood | gluten-free | hors d'oeuvre
Octopus with paprika, AKA pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.
Sarde a Beccafico | Stuffed Sardines
Jun 14, 2010
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by Mary Ann Castronovo Fusco
Filed under entrees | fish | seafood
Filed under entrees | fish | seafood
This classic Sicilian sardine dish traditionally calls for rolling the sardines around the filling. Here the filling is sandwiched between the fish. Easy peasy.
Shrimp and Grits
May 08, 2010
23 Comments
by Paula Deen
Filed under entrees | fish | seafood | gluten-free | pasta and grains | readers raves
Filed under entrees | fish | seafood | gluten-free | pasta and grains | readers raves
Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.
Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes
Apr 27, 2010
6 Comments
by Skye Gyngell
Filed under entrees | fish | seafood | gluten-free
Filed under entrees | fish | seafood | gluten-free
Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.
Salmon Fish Fingers with Asparagus and Spring Peas
Apr 22, 2010
7 Comments
by Alastair Hendy
Filed under entrees | fish | seafood | leite's lite™ | weeknight winners™
Filed under entrees | fish | seafood | leite's lite™ | weeknight winners™
Salmon fingers, made from fish fillets coated with a cooked couscous-and-spice mixture, are sauteed and served with asparagus and spring peas salad on top.
Mackerel with Onions and White Wine
Apr 06, 2010
2 Comments
by Elizabeth Bard
Filed under entrees | fish | seafood | testers choice
Filed under entrees | fish | seafood | testers choice
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
Roasted Branzino with Lemon
Apr 04, 2010
1 Comment
by Giada de Laurentiis
Filed under entrees | fish | seafood | testers choice
Filed under entrees | fish | seafood | testers choice
Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, is enhanced here with a bright, fresh stuffing of fennel and lemon.
Clams and Sausage in a Cataplana
Mar 23, 2010
11 Comments
by David Leite
Filed under entrees | fish | seafood | gluten-free
Filed under entrees | fish | seafood | gluten-free
Clams, rich, spicy sausage, onions, tomatoes, garlic, and spices come together in a Portuguese cataplana, the spiritual ancestor of the pressure cooker
Steamed Cod with Ginger and Scallions
Mar 02, 2010
1 Comment
by Martha Stewart
Filed under entrees | fish | seafood | leite's lite™ | weeknight winners™
Filed under entrees | fish | seafood | leite's lite™ | weeknight winners™
Steamed Pacific cod is cooked with aromatics that coax as much flavor from this dish as possible. The soy, ginger, and scallion lend a light Asian touch.
Brazilian Fish Stew | Moqueca
Feb 23, 2010
17 Comments
by Leticia Moreinos Schwartz
Filed under entrees | fish | seafood | gluten-free | soups
Filed under entrees | fish | seafood | gluten-free | soups
Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.
Seafood Soup Amalfi-Style
Feb 18, 2010
3 Comments
by David Pasternack | Ed Levine
Filed under entrees | fish | seafood | gluten-free | soups
Filed under entrees | fish | seafood | gluten-free | soups
This soup, which hails from Italy’s Amalfi Coast, takes its rich flavor from plenty of fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.
Oysters with Sweet Pepper Relish
Feb 12, 2010
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by Caprial and John Pence
Filed under appetizers | entertaining | fish | seafood
Filed under appetizers | entertaining | fish | seafood
The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.
Hunan Hot-and-Spicy Shrimp
Jan 07, 2010
3 Comments
by Eileen Yin-Fei Lo
Filed under entrees | fish | seafood
Filed under entrees | fish | seafood
For Hunan hot and spicy shrimp, shrimp are tossed in a peppery mix then seared in a kicky sauce of chiles, ginger, garlic, shallots. Fire-extinguisher hot.
Trenette with Langoustines
Jan 04, 2010
5 Comments
by The Editors of Phaidon Press
Filed under entrees | fish | seafood | pasta and grains | readers raves | testers choice
Filed under entrees | fish | seafood | pasta and grains | readers raves | testers choice
Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.
Gravlax with Sweet Mustard and Dill Mayonnaise
Dec 28, 2009
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by Darina Allen
Filed under appetizers | entertaining | fish | seafood | hors d'oeuvre
Filed under appetizers | entertaining | fish | seafood | hors d'oeuvre
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
Shrimp Paste
Dec 18, 2009
1 Comment
by Damon Lee Fowler
Filed under fish | seafood | hors d'oeuvre | testers choice
Filed under fish | seafood | hors d'oeuvre | testers choice
Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.
Maple Glazed Tuna with Pear-Potato Salad
Dec 07, 2009
1 Comment
by Marcus Samuelsson
Filed under entrees | fish | seafood | salads | testers choice
Filed under entrees | fish | seafood | salads | testers choice
Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.
Shrimp Risotto
Dec 01, 2009
11 Comments
by David Leite
Filed under appetizers | entrees | fish | seafood | gluten-free | pasta and grains
Filed under appetizers | entrees | fish | seafood | gluten-free | pasta and grains
Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.
Oyster Stew
Nov 16, 2009
3 Comments
by Diane Morgan
Filed under fish | seafood | soups | testers choice
Filed under fish | seafood | soups | testers choice
This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.
Salmon Mousse Pinwheels
Nov 09, 2009
6 Comments
by Margaret M. Johnson
Filed under appetizers | entertaining | fish | seafood | hors d'oeuvre
Filed under appetizers | entertaining | fish | seafood | hors d'oeuvre
Salmon mousse pinwheels are an elegant way to kick off a tea, cocktail party, or dinner. The pinwheels can be made ahead and sliced just before serving.
