Subscribe
You are here: Home | recipes | fish | seafood
Spicy Crab in Wonton Cups

Spicy Crab in Wonton Cups

Apr 16, 2008 by

Asian chile paste spices up these crabmeat wonton cups. A simple appetizer with minimal ingredients that looks attractive. Perfect for the holidays.

Smoked Salmon Canapés with Lemon, Horseradish and Dill

Smoked Salmon Canapés with Lemon, Horseradish and Dill

Apr 16, 2008 by

These bite-sized puff pastry hors d’oeuvres are filled with smoked salmon, a creamy sauce, horseradish, dill, and capers.

Miao Red-Sauced Fish

Miao Red-Sauced Fish

Jan 06, 2008 by

In the town of Miao, fish is cooked in an red sauce filled with red chiles. The red sauce can made a head of time. Serve the fish and sauce table side.

Seafood Salad with a Creamy Tarragon-Mustard Dressing

Seafood Salad with a Creamy Tarragon-Mustard Dressing

Dec 31, 2007 by

This creamy salad can be made with any combination of seafood — lump crabmeat, octopus, shrimp, squid, scallops, mussels, conch are all appropriate.

Oysters Rockefeller

Oysters Rockefeller

Dec 25, 2007 by

These reinvented oysters Rockefeller are perched upon spinach that has been sauteed with red pepper flakes. On top is a buttery shallot-bacon sauce.

Big City Salmon with Martini Sauce

Big City Salmon with Martini Sauce

Oct 23, 2007 by

Salmon gets dressed up in this recipe when accompanied by a gin-vermouth-juniper sauce filled with green peppercorns and olives. Elegant, simple dinner.

Fritto Misto Amalfitano

Fritto Misto Amalfitano

Oct 18, 2007 by

Inspired by the Amalfi Coast, this fried fish recipe uses a low frying temperature and olive and vegetable oils to make moist seafood with a crisp crust.

Salmon Cakes with Chipotle-Corn Salsa

Salmon Cakes with Chipotle-Corn Salsa

Sep 01, 2007 by

A perfect party starter, these salmon cakes are lightly coated in panko and crisped in olive oil. Chipolte and corn salsa complements the rich salmon.

Nicoise Salad

Nicoise Salad

Aug 06, 2007 by

Nicoise salad, or salade Nicoise in French, is a composed salad. Fresh tuna, potato salad, egg, green beans, tomatoes, and greens are arranged and served.

Steamed Lobster with Herb Sauce, Lobster Bisque, Corn, and Fingerling Potatoes

Steamed Lobster with Herb Sauce, Lobster Bisque, Corn, and Fingerling Potatoes

Jul 06, 2007 by

Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.

Portuguese Scrambled Eggs with Salt Cod and Potatoes

Portuguese Scrambled Eggs with Salt Cod and Potatoes

May 10, 2007 by

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

Stuffed Quahogs

Stuffed Quahogs

Apr 19, 2007 by

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

Tennessee Shrimp and Grits

Tennessee Shrimp and Grits

Feb 06, 2007 by

Sacred shrimp and grits is given a bit of a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.

Escarole-Wrapped Monkfish in a Tomato-Olive Sauce

Escarole-Wrapped Monkfish in a Tomato-Olive Sauce

Jan 08, 2007 by

Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.

Black Pepper Shrimp with “Sun-Dried” Pineapple

Black Pepper Shrimp with “Sun-Dried” Pineapple

Jan 01, 2007 by

Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.

Pacific Oysters with Asian Vinaigrette

Pacific Oysters with Asian Vinaigrette

Nov 01, 2006 by

Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.

Skillet-Roasted Shrimp

Skillet-Roasted Shrimp

Apr 18, 2006 by

Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.

Baked Seafood Imperial

Baked Seafood Imperial

Apr 15, 2006 by

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

Tuna Tartare with Cucumber Salad and Avocado

Tuna Tartare with Cucumber Salad and Avocado

Jan 19, 2006 by

As fresh tasting as it is colorful, this Japanese inspired tuna tartare appetizer is best with cucumber, red onions, and chiles from the farmer’s market.

Sea Bream with Caramelized Lemons

Sea Bream with Caramelized Lemons

Sep 27, 2005 by

Sea bream fillet bundles alternate with lemon slices on skewers and are then grilled until the sea bream is cooked and the lemon slices are caramelized. A summer spectacular.