This is such a wonderful and fast Meal to prepare. I tend to have all in my pantry or freezer at all times. Glad that we retired to a place where seafood is abundant. I thaw the shrimp under running water...
Author: Ingrid Parker @Koechin
This is a recipe our daughter in law introduced us to, and we love it!
Author: Barbara Howard @sewgrandmother
I kept putting this recipe off - tuna steaks are expensive! But we finally had something to celebrate, so we bit the bullet and bought some. Except, that my husband overbought (who's going to complain...
Author: Nicole Bredeweg @nikkitten
Definitely different, but a tasty way to spice up tuna.
Author: Daily Inspiration S @DailyInspiration
I do not care a lot for fish or seafood (except fried shrimp), but try to eat it because (1) it is good for us; and (2) I try to eat more fish during Lent. This dish is easy and tasty -and I enjoyed preparing...
Author: Pat Morris @AugustaPat
Author: Ted Allen
Incredible, but true...this dish is low-fat.
Author: dakota kelly
Tom took us fishing for small mouth bass and afterwords had a fish fry..yummy yummy..I took my fish fillets home, froze them and had go buy a small deep fryer. This is the best fish I ever ate. Of course,...
Author: deb baldwin @messinthekitchen
I came up with this simple and easy recipe with stuff I had around the house. I was very pleased with the outcome. A quick fix for a zingy and flavorful dish. If you want to add a little more Italian cheesy...
Author: REBECCA70111
We both love shrimp so we decided to go with it today. I cooked it slow to maintain the soft freshness of the shrimp. The jasmine rice was the perfect complement to the sweet spiciness of the sweet chili...
Author: Stormy Stewart
My local fish market had some fresh grouper on sale so I bought a fillet and brought it home. This is what I came up with
Author: btabk
Oooo this sounds great!
Author: Kimmi Knippel (Sweet_Memories) @KimmiK
My family loves salmon in many different forms because it has a distinctive, rich taste no matter how it's prepared. It's versatile and delicious. But, we do our love burgers! So I decided to combine two...
Author: George Levinthal @ChefGeoLevi
Contributed by: Cindy McLaughlin Feel free to use your favorite white fish, such as cod, scrod, basa, flounder, grouper, tilapia or pollock.
Author: Cindy McLaughlin @GrammiMac
We love Shrimp cocktail anytime of the year. Some times we fix this with a baked Potatoe and Have a full Meal Deal and So simple. Not My pic. Photo off internet but you get the idea with this.
Author: FREDA GABLE @cookin4me
Growing up Tuna Noddle Casserole was the ultimate comfort food. Seeking that comfort after a week of disappointments, I looked in the pantry to discover there was no tuna. Not wanting to go to the store...
Author: cyndy ladas @kyrel
Mmmmmmmmmmmmmmmm! I love the heat from horseradish!
Author: Kimmi Knippel (Sweet_Memories) @KimmiK
We love fish tacos in California. I used to make them with fried fish only but lately, I have been making them with grilled fish. Talapia doesn't grill well because it's thin so I use cod, roughy, snapper,...
Author: Dee Stillwell @LILLYDEE
A simple delicious week nite meal. Just season, marinate for a few minutes and your good to go! Recipe Source~ tasteofhome.com
Author: Angela Pietrantonio @mrsjoepie
I have always hated Hot Tuna! But since this is cold & has so many delish flavors... it is great!!!!! It's kind of like Tuna Salad, but not. It's kind of like Deviled Eggs, but not (because of the mayo...
Author: Kimmi Knippel (Sweet_Memories) @KimmiK
We love crab and crab cakes in particular. The supermarkets here in Florida carry the Seminole stone crab mustard, if you can't find it substitute Dijon.
Author: Pamela Rappaport
Easy and delicious, this recipe is an updated version of my mom's. She used cracker crumbs, I use panko. She used Wonder bread, I use hearty white or challah. I use fish sauce, she used a little of the...
Author: Teresa G. @sokygal
I learned about butterfish in Saratoga, California at the Race Street Market where I first tried it. I wouldn't eat fish as a child and am very particular which fish and shellfish I'll eat.
Author: MARILYN PERZIK