this is really good ... my family is not into fish ... but every time I fix this there is never left overs ...
Author: Connie McKean @ConKap
Author: Austin Zimmerman
Each year, Alaskans are allowed to dip net prized sockeye salmon. We go every June get ours at the Copper River. Any salmon we have not eaten I either pressure can or smoke. We love salmon patties and...
Author: Sherry Blizzard
I adopted this recipe when I was looking for a different way to make some cod filets. I had all the ingredients and it looked good. Trying to keep it a little healthier, the butter was reduced to 1/4 cup...
Author: Dee Stillwell
Author: Ian Knauer
I am always looking for different ways to cook fish that my family will enjoy. I found this recipes several months ago at allrecipes.com I have made a few revisions to suit our taste. We all enjoy it....
Author: Dorene Fishkin
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
A delicious skewered salmon appetizer that won't have you missing your own party to prepare. Simply marinade in a simple sauce, thread them onto skewers, and toss them on the grill. Easy and delicious!...
Author: dakota kelly
For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies' flavor, and serving them with a seedy loaf of bread and butter...
Author: Alison Roman
My husband loves this dish, he is from a Scottish family and his mom used to make it. The name comes from the Scottish town of Findon and the slang word for haddock. In the 1800s in Findon, fishwives hung...
Author: Carol Junkins
Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof-and still pretty fun.
Author: Chris Morocco
I was looking to make some warm comfort food on a cold winter day. I was thinking chicken pot pie but wanted to try something different, though along the same lines - served in a individual baking dish...
Author: Paul Cairney
Author: Georgia Downard