Big chunks of dungeness crab, celery, and jalapeno peppers stud these crab cakes. A homemade tartar sauce and asparagus and lemon dressings add color and zing.
Called bacalhau a Gomes de Sa, this Portuguese recipe is made of layers of salt cod, potatoes slices, sauteed onions topped with olives and hard-boiled eggs.
Known as Acorda de Mariscos in Portugal, this robust “soup” of shrimp, bread, and rice is quite the satiating meal in a bowl.
- Quick Glance
- 30 M
- 1 H, 30 M
A Portuguese staple from the island of Madeira, swordfish marinated is a spiky oil of pepper, garlic, and oregano, are threaded on skewers and then grilled.
Creamy risotto flavored with lemon zest and is studded with shrimp that’s sauteed in a garlic-chile pepper mix. Tangy, hot, sweet, silky.
Mild mahi mahi fish is pan seared in this recipe and served with grilled Japanese egg that have been brushed with a miso-mirin-sake glaze. Simple. Exotic.
Ehu fish fillets are crusted with lemongrass, cilantro, pepper, and scallions, seared, then served alongside black rice and mango. Tropically delicious.
- Quick Glance
Shrimp, peppers, and mushrooms are steamed in a fragrant mix of orange zest, scallions, basil, and ginger then served over Japanese noodles. Healthy.
For this Spanish recipe, a whole sea bass is baked in a salt crust, sealing in its sweetness and moistness. A tart tomato dressing complements the fish.
Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.
Diver scallops are sauteed until perfectly golden then are placed on a bed of savory porcini mushrooms and scattered with salad greens.
Sweet skate fish is sauteed in butter until golden then served on a raft of seasoned croutons and briny capers. A delicate lunch or light Sunday supper.
A great summer grilling recipe. Shrimp is marinated in a garlic-red pepper sauce then grilled. On the side: a salsa of tomatoes, chiles and cilantro.
Lobster tails are smoked between cedar planks and topped with a relish recipe made from fresh corn, chipotle peppers, and onion, lime, and cilantro.
This recipe is simplicity itself. Red mullet is wrapped in foil packet and baked. On the side is a salad of tomato wedges, chile, garlic, and olives.
Very high heat achieves a perfectly crisp skin full of flavorful seasonings. The caper vinaigrette adds a piquant counterpoint to the fresh halibut.