Seafood recipe collection

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Golden, brown and crispy on the outside, and warm, soft and delicious on the inside. My husband and I both enjoyed these clam cakes, and they were so easy to make too. I used canola oil for frying instead of lard. Recommend this recipe definitely.

A succulent seafood dish made with shrimp, mussels, clams and white wine.

Salmon in My Style recipe