SUMMER FISH SALAD
Provided by Florence Fabricant
Categories dinner, easy, quick
Time 35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Select a pan large enough to hold the fish in a single layer. Place the lemon, halved and lightly juiced, in the pan along with the onion, bay leaf and some salt and pepper. Cover with water, bring to a simmer and cook for 10 minutes. Add the fish, bring the cooking liquid back to a simmer then reduce heat and cook the fish very gently, so the water barely shivers, until it is just cooked through, five to eight minutes, depending on the thickness of the fish. Drain the fish and allow it to cool.
- Combine the tomato, peppers, scallions and coriander in a salad bowl. When the fish has cooled remove any skin or bones and dice it coarsely. Mix gently with the vegetables.
- Beat the vinegar and cumin together, then beat in the olive oil. Season the dressing to taste with salt and pepper and fold into the salad ingredients. Re-season if necessary, then serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
CRAB LOUIS
Steps:
- Make dressing:
- Whisk together mayonnaise, chili sauce, scallion, green olives, lemon juice, Worcestershire sauce, bottled horseradish, and salt and pepper to taste.
- Pick over crabmeat, then divide among 4 plates lined with shredded iceberg lettuce. Garnish with capers and wedges of tomato, hard-boiled egg, and lemon and serve with dressing.
SWEET BROCCOLI SALAD
I fell in love with broccoli salad a few years ago. My wife was given this recipe by a co-worker. Of course I don't know what recipe book it came from, but the copy states "from the kitchen of Jann Ellsworth store #967 Hudson, FL."
Provided by Chef Pookie-617742
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl toss together bacon, broccoli, raisins, onion and sunflower seeds. In a small bowl stir together mayonnaise, sugar and vinegar. Add mayonnaise mixture to broccoli mixture, stirring to coat. Cover and chill for 1 to 24 hours.
Nutrition Facts : Calories 443.3, Fat 35.1, SaturatedFat 9.7, Cholesterol 42.4, Sodium 588.7, Carbohydrate 24.3, Fiber 1.5, Sugar 15, Protein 10.3
FISHERMAN'S WHARF-STYLE CLAM CHOWDER IN BREAD BOWL
Recipe from the National Examiner. Sounds really tasty. Not sure about the prep or cooking time, so I am guessing. Can't wait to try this!
Provided by LeahMarie
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place salt pork or bacon in a pot and cook 2 minutes over medium heat until crisp.
- Transfer to a plate and set aside.
- Add the onion and celery and saute over medium-low heat for 5 minutes or until onions are translucent and celery softens.
- Sprinkle flour over the mixture and stir into a paste.
- Add clam juice, potato and thyme.
- Increase heat and bring ingredients to a boil.
- Reduce to low and simmer for 15 minutes, or until potatoes are tender.
- Add clams and stir in cream.
- Continue to simmer for 5 minutes until thick and creamy.
- Add salt, pepper and Tabasco sauce.
- Spoon the chowder into the bread bowl and garnish with salt pork or bacon.
- Serve hot.
HELLMANN'S ALL-PURPOSE WALDORF FRUIT SALAD RECIPE - (4.6/5)
Provided by á-7198
Number Of Ingredients 9
Steps:
- In medium size bowl combine all ingredients except the lettuce. Chill for about 1 hour. Serve over lettuce and enjoy!
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BRIGHT AND SIMPLE SALADS WITH SEAFOOD - FOOD & WINE
From foodandwine.com
- "Caesared" Salmon Salad. In this creative salad, Caesar dressing gets spread on the salmon before grilling, creating a rich crust that keeps the fish succulent while picking up delicious smoky flavor from the grill.
- Smoked Mackerel Salad with Crunchy Vegetables. This sweet-salty salad from Danish chef and food writer Trina Hahnemann gets its crunch from tart green apple, radishes, and cucumber.
- Insalata di Pesce. Master Sommelier Pavle Milic gave us the inspiration for this seafood salad, which pairs beautifully with white wines. Quickly poaching the mixed seafood gently cooks each piece to perfect doneness for tender, flaky bites.
- Spinach and Smoked Salmon Salad with Lemon-Dill Dressing. This salad is refreshingly crunchy, thanks to English cucumbers and radishes. It makes for an excellent spring lunch or a super quick dinner.
- Sorghum and Albacore Tuna Salad with Preserved Lemon. Sorghum adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, co-owner and baker of Los Angeles restaurant Friends & Family.
- Shrimp Salad with Green Curry Dressing. Green curry paste is the secret ingredient in this bright and simple shrimp salad recipe from F&W Culinary Director at Large Justin Chapple.
- Crab Louie. "Crab Louie is not a salad course," says Lingua Franca Wines founder Larry Stone. "It's an entire meal." This recipe features a satiating mix of crab, egg, asparagus, and romaine, which all get tied together with a dressing that's reminiscent of an amplified tartar sauce.
- Warm Shrimp Salad with Kamut, Red Chile, and Tarragon. Kamut is an heirloom variety of wheat with a sweet, almost buttery flavor. In this recipe, it's the perfect foundation for lightly spiced shrimp, haricots verts, and sautéed shallot.
- Squid and Black-Eyed Pea Salad. "Whenever you go to Spain, you always have beans," says chef Gerald Hirigoyen. "And squid is everywhere in Basque country, where I grew up, and in California, too."
- White Anchovy and Crisp Pita Bread Salad. Large pieces of toasted pita stay delightfully crunchy in this bread salad laced with white anchovies and topped with a garlicky sour cream dressing.
SMOKED WHITEFISH SALAD - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 55 minsServings 21Calories 52 per serving
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