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
Oct 18, 2007 by
You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.
- Quick Glance
- 20 M
- 40 M
- 4
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.
- Quick Glance
- 0
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.
- Quick Glance
- 1
Steamed Lobster with Herb Sauce and Lobster Bisque
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.
- Quick Glance
- 2 H
- 4 H
- 0
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.
- Quick Glance
- 15
Crispy Rock Cod with Citrus Sauce
May 05, 2007 by
A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.
- Quick Glance
- 10 M
- 30 M
- 4
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.
- Quick Glance
- 0
Tennessee Shrimp and Grits
Feb 06, 2007 by
Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.
- Quick Glance
- 1 H
- 1 H, 15 M
- 1
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
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
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
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
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
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
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.
Curried Steamed Mussels
Sep 22, 2005 by
Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, lime, and cream.
- Quick Glance
- 20 M
- 20 M
- 4
Portuguese Trout Cooked in Smoked Ham Overcoats
Sep 22, 2005 by
This dish, called Trutas a Moda de Braganca, consists of trout wrapped in a deep red jacket of smoked Portuguese ham and fried in bacon drippings.
Shrimp Couscous Salad
Sep 08, 2005 by
Couscous cooks quickly and is easy to mix with a variety of flavors. Shrimp, oranges, tomatoes, raisins, and almonds make this a delicious picnic salad.
- Quick Glance
- 15 M
- 35 M
- 3
Grilled Tuna Steaks with Spiced Vinaigrette
Jul 05, 2005 by
Grilled tuna steaks are cooked medium-rare and served with watercress and parsely. The vinaigrette dressing packs flavor and punches up the grilled tuna.