Top 20 Seafood recipes
ready in 30 min. or less
A very simple and healthy way to prepare the prized Dover sole that highlights its mild, buttery sweet flavor.
This is an excellent recipe for grilling flounder. The cajan seasoning is very good. I followed the recipe but I didn't have worchestershire sauce. I would use this recipe again.
Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.
Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!
A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.
Oyster sauce is so commonly used in Chinese stir-fry. Of course you can always find the bottled oyster sauce in the grocery store. This recipe will introduce you how to make your own oyster sauce at home, it's going to be super tasty and without any preservatives.
A lighter (less butter) version of Hollandaise sauce with foolproof directions. This lemony creamy sauce is perfect for serving with any kind of fish.
This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.
Salmon is rich in omega 3 and is becoming more and more popular in our normal cooking, in this recipe we use salmon and scallops with the delicious shallot sauce, easy and simple to make, and very flavorful.
Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?
Classic simple, quick and easy fish cakes. One cake per serving for appetizer or two cakes per person for a main dish.
Quick and easy to prepare. Crispy veggies, perfectly cooked shrimp with a nicely balanced sweet and sour glaze that highlight the flavor of the tender shrimp.
"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.
An easy butter baked cod topped with crunchy almonds. No fuss, easy clean-up and tastes great. A nearly perfect fish main dish. Norwegian or Atlantic cod works well as does any other firm fleshed white fish.
