Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean...
Author: Gordon Holland
This is a quick, flavorful dish that looks gourmet. The spread works well with other mild white fish. Serve with your favorite vegetable and couscous for an easy weeknight meal.
Author: chibi chef
So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.
Author: SUBEAST
My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked...
Author: Julie Cahoon
My dad gave me this recipe, and every time I make it I have people begging me for the recipe.
Author: berly15216
Very easy and tasty recipe I invented one day with ingredients on hand, for fresh rainbow trout (farmed or wild) that my family loves. It takes very little time and is much lighter than ocean fish. I use...
Author: In-a-Pickle
Pair with a glass of Vinho Verde Estreia. Perfect for summer, grilling season, and 4th of July!
Author: Kim
This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.
Author: MAINJUMP
This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.
Author: Christine
This is said to be the closest to the rangoon served at a certain Asian food chain. The rangoon can also be deep-fried instead of baked.
Author: Carol Belle
Haddock is a wonderful light and flaky white fish abundantly available in New England. This recipe spices up its mild flavor and is very quick and easy to prepare.
Author: Nicole Burdett
This pan-seared tilapia dish is a delicious and easy way to prepare seafood! Great for a quick weeknight meal accompanied with fresh veggies. Try this healthy dish full of flavor and nutrition!
Author: AppleChef
A very simple recipe for how delicious it is! Just crush the garlic with the side of a chef's knife blade instead of chopping it, and using whole sprigs of rosemary allows them to be easily removed before...
Author: Pati
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and...
Author: Chef John
Quick and Easy Tuna Casserole is perfect for the busy mom!
Author: Jennie Ridgeway
I was out at a cabin when one of my guests brought in some scallops. Since I had some mushrooms, onions, and garlic, I combined the ingredients to create this dish. This recipe is quick and easy to make...
Author: Evelyn Chartres
Orange roughy fillets with a citrus twist. Very quick to prepare.
Author: Brian Ehrler
Crispy breaded fish without frying! My husband only likes deep-fried fish, and he loves this. Feel free to use your favorite seasonings. You can also use tilapia or other white fish fillets.
Author: Leanne
This breaded tilapia provides a quick and tasty meal that my family loves!
Author: Indy Chef
Sauteed shrimp--unbelievably simple, unbelievably good. Use whatever size shrimp you like.
Author: Dave
This is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the...
Author: Chef John
This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
Author: SUSANHOR
This is a recipe for my Grandmother's famous salmon cakes. It is a family recipe that has been passed down through generations. Serve with macaroni and cheese or any other type of side dish.
Author: JESS4UANDME
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I...
Author: Chef John
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute...
Author: RuthE
You can cook this classic Canadian shore lunch indoors all year round when you don't have the time or the luxury of getting out on the lake! Serve with lots of lemon wedges or vinegar.
Author: kathleen
Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in...
Author: Anonymous
This simple recipe uses minimal ingredients in order to highlight the delicious flavor of the sea scallop! Garnish with a drizzle of balsamic and chopped fresh basil.
Author: Stephanie Karek
This sauce includes shrimp and scallops, best served with linguine pasta.
Author: MARBALET
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally...
Author: Chef John
These sauteed shrimp are great over grits or white rice. Adapted from Marge Jonte Mahoney, Greeleyville, SC.
Author: D Keach
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Author: Mary Young
This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like.
Author: Marianna
Delicious, satisfying, and oh-so-comforting garlic butter shrimp. Serve over rice or pasta.
Author: Swanky Jay
The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.
Author: Jay
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Author: John L.
Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.
Author: Trina Cosgrave
This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta...
Author: kathie
Quick and easy and incredible flavorful. One of our all time favorite go-to recipes. Sauce goes well on any type of seafood!
Author: tina
This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn't get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this,...
Author: Karena
This dish is super easy. It is also a very hearty delicious bowl of comfort food. The guys in my house loved it. I loved this recipe but I used cream of mushroom soup and added the cheese into the casserole....
Author: Lorene Rohrbaugh
Shrimp seasoned with paprika, thyme, oregano, garlic, and red pepper.
Author: SlimCookins
A simple recipe for fried razor clams, a western Washington treat. Sometimes I fry the bodies, reserving the tougher necks for chowder. Dip in cocktail sauce. The spicier the better for me!
Author: SALMONSNAGGER
Times were tough for my newly divorced mom in the 70's. I remember eating creamed tuna on toast with a green salad on the side at least weekly. It was one of my favorite meals, and I had no idea we were...
Author: holly
This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico...
Author: Milly Suazo-Martinez
This recipe for baked cod is one of the easiest ones I know. Cod fillets are covered with a delicious herbed bread crumb crust and baked in the oven. Serve with rice.
Author: Aeroz
Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants.
Author: Mark Bittman