Author: Frank Stitt
An old recipe I got from my Grandmother for a classic New Orleans dish! Redfish, in a simple, delicious, almost creamy tomato style sauce! Simple and superb!!! For a thicker sauce, drain the stewed tomatoes,...
Author: CARPEDM01
My best friend that lives in Alaska gave me this recipe. She owns her own restaurant and makes her own sourdough bread.
Author: Vicki Wacasey
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Author: Lauren Stanek
I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying. This loaf had a nice, delicate salmon taste. This would...
Author: Elsie Perrett
Southern fried catfish. This is a tribute to a great Southern fried catfish. You won't be able to resist this recipe! This recipe is from Drick's Rambling Café.
Author: Pat Duran
Author: Kara Zuaro
Look no further for a special occasion swordfish recipe! Our Grilled Ginger-Lime Swordfish recipe includes directions for accompanying veggies and sauce.
Author: My Food and Family
Simple, quick marinade for an easy, tasty dinner of grilled tilapia. Add some rice and a veggie.
Author: stsa4us
I like mac n cheese, but with tuna, it makes it even better.I make it with one can of drained tuna, but it may not be enough for tuna lovers. I wouldn't add more than 2 cans of drained tuna overall to...
Author: Michael Hunter
Author: Einat Admony
Giving the broccoli a head start on the salmon in this one-pan dish lets it get nicely browned, coaxing out its natural sweetness.
Author: Chris Morocco
Great for those backpacking trips to trout-stocked lakes. It's like having a gourmet meal in the wilderness.
Author: Jeff Cummings
Author: Alexis Touchet
This is one of our favorite ways to prepare trout. Excellent paired with rice pilaf, side salad, and a glass of pinot grigio for an easy, light, and tasty dinner.
Author: Firebal
This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.
Author: Hooni Kim
Author: Kristi Parnell
This halibut Florentine combines zesty deliciousness and foil-pack convenience-all in one family-pleasing Healthy Living recipe.
Author: My Food and Family
Author: MariaElena Sikolas-Toledo
Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds,...
Author: Rhoda Boone
Author: Mireille Guiliano
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry
Ahi Tuna (Yellowfin) Steaks Grilled with a Mediterranean Flair. Yellowfin Tuna or Ahi Tuna is usually served either Raw, as in sushi or Seared. or Grilled. When I first had this tuna grilled in spain with...
Easy, delicious and healthy Trader Joe's Seafood Medley recipe from SparkRecipes. See our top-rated recipes for Trader Joe's Seafood Medley.
Hey, seafood lovers! This is a delicious dish for you. It includes scallops, shrimp and imitation crabmeat along with mushrooms, garlic and onions. They're all mixed together with noodles in a creamy sauce....
Author: RHL98331
Fish sticks are a cafeteria classic. Make an elevated version tonight with this recipe for parmesan fish sticks with glazed carrots!
Being from Newfoundland originally, we ate tons of fish growing up....my mom made fish 365 different ways...lol....this is s a recipe passed on to me from my sister Clara.....its delicious!!!
Author: Doreen Fish
Who says clam sauce is only good for pasta? Not this buttery corn-studded dish.
Author: Claire Saffitz
Can't find a pot pie with fish? Try this one out! This recipe has mahi mahi in a flaky crust. Watch out for bones!
Author: PERFECTNESS
Author: Elana Amsterdam
Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.
Author: Molly Stevens