Fresh tuna is poached in olive oil, combined with dry-cured olives, capers, and onions, and mixed into an anchovy flavored mayonnaise dressing.
Chesapeake Crab Cake Burgers
May 11, 2004 by
Fresh crab cakes are sandwiched between a bun and topped with a tomato slice and tartar sauce. A great summer weekend fare recipe.
Langoustines with Green Curry Sauce and Roasted Pearl Onions
May 06, 2004 by
Shrimp, or langoustines, beets, and pearl onions are paired with a green curry sauce rife with ginger, chiles, and scallions. An exotic, elegant recipe.
Grilled Swordfish Puttanesca with Fennel and White Beans
May 05, 2004 by
Swordfish (or tuna or marlin) is grilled and served on top of classic Italian puttanesca sauce: tomatoes, onion, garlic, peppers, olives, and basil.
Grilled Snapper with a Mango, Shrimp, and Chile Salsa
May 05, 2004 by
Red snapper is the star of this recipes and is backed up by a salsa with dynamic trio of mango, shrimp, and chiles. A great summer grilling recipe.
Snails with Herb Butter
Apr 19, 2004 by
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
Baked Clams
Apr 15, 2004 by
Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.
Monkfish “Osso Buco” with Pancetta and Carrots
Feb 06, 2004 by
This monkfish osso buco recipe is a seafood riff of the Italian classic. The orange zest–parsley topping is a fresh take on gremolata.
Fresh Cod Brandade
Aug 18, 2003 by
Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.
Scallops in Berry Glaze
Jun 21, 2003 by
The natural sweetness of the scallops is perfectly offset by the tartness of fruit-vinegar glaze. This scallop recipe is delicious and simple to prepare.
Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette
Jun 06, 2003 by
Plank-roasted salmon sounds difficult, but nothing’s easier. Salmon fillets and rosemary sprigs are placed on a cedar plank, brushed with oil, and roasted.
Pan-Fried Shrimp with Dill
Jun 04, 2003 by
Sassy and tangy, these fried shrimp are doused with plenty of lemon juice and a large pinch of fresh chopped dill. Get in line is all we have to say.
Rosemary Cod with Vanilla-Scented Mashed Rutabaga
May 06, 2003 by
Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.
Pan-Roasted Halibut with an Iberian Stew of Chickpeas, Chorizo, and Cabbage
Mar 06, 2003 by
Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.
Ahi Tuna Cube with Toasted Black and White Sesame Seeds
Jun 28, 2002 by
This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.
Broiled Scallops and Oysters with Watercress
Jun 17, 2002 by
Scallops and oysters are blanched and minced, then mixed with watercress, onion, parsley, bread crumbs, and melted butter, and stuffed into shells and broiled.
Portuguese Christmas Eve Cod
Nov 10, 2001 by
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
Barefoot Contessa Shrimp Salad by Ina Garten
Sep 06, 2001 by
This shrimp salad from Barefoot Contessa’s Ina Garten is simple and fresh. The salad is plump with shrimp and tossed with mayo, mustard, vinegar, and more.
Sesame Prawns with Sour Green Mango Salad
May 25, 2001 by
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
Portuguese Chickpea Salad with Salt Cod
May 10, 2001 by
A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.