Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Buttery, light, flaky tilapia baked in parchment. That sounds fancy but is really tasty and easy to make!
Author: Act Like a Lady Eat Like a Man
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Bloody Mary mix gives this ceviche a good kick. Cooked shrimp makes this ceviche a time-saver. Always a crowd-pleaser. Serve in martini glasses for a great presentation!
Author: this2shallpass19
Lazy Lobster Casserole with Buttery Ritz Topping - a New England classic. Lobster in garlic butter sauce topped with crunchy cracker topping.
Author: bakedbree
Shrimp marinated with RumChata®, skewered, seasoned with Grill Mates® Montreal Chicken Seasoning, then cooked on the grill.
Author: Joel Manthei
The tapenade is great in pasta, served as an appetizer on bread rounds, or over another mild fish or thin chicken breast. It's a great way to use up your green tomatoes at the end of the season. You can...
Author: mommy gourmet
This is one of my family's favorite dishes. Serve it with pita bread. You can also use red snapper in place of the catfish.
Author: male
Low fat, no-beef burgers that taste almost exactly like all-beef burgers. Great for the guy trying to lower his cholesterol!
Author: Chris McCoy
Author: Bon Appétit Test Kitchen
Author: Ray "Dr. BBQ" Lampe
Author: Dorie Greenspan
Author: Sharon Buck
Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.
Author: Chef Q
So easy and quick! Just two ingredients, a perfect marriage! Serve with rice if desired.
Author: Autumn
Cream cheese and crab wontons Hawaiian style! Serve with sweet and sour sauce and Chinese mustard, or with sweet chili sauce. These can also be frozen.
Author: Gina
Easy weeknight shrimp dinner. Serve with your favorite toppings like cilantro, hot sauce, sour cream, and chopped radish.
Author: FrackFamily5 CA->CT
Author: Kris Wessel
This very delicious scallops with arugula, lentils, and butter beans recipe is a savory spring dish. You can substitute any large, cooked bean for the butter beans.
Author: Chef John
Cook the salmon fresh, or use leftover salmon from the night before. With a cream cheese and onion twist! Pairs great with rustic potatoes.
Author: The Recipe Collector
Easy, quick-seared buttery scallops, nestled in a flavor-packed mixture of tomatoes and bell peppers! You'll love the bold Mediterranean flavors in this scallops recipe--fresh garlic, shallots, capers,...
Author: Suzy Karadsheh
This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh-that is to say, made only from today's...
Author: Mario Batali
Author: Tom Douglas
These mussels have a fresh tomato basil broth with white wine and lobster stock and a duck-fat grilled crostini.
Author: Chef and a Baker
A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and...
Author: Katrina Berry
I came up with this pasta dish when cleaning out my pantry. It's savory, delightful, and doesn't require a lot of savvy and is quick to get on the table.
Author: Buckwheat Queen
Pan-fried cod has been one of our favorite ways to add a healthy protein to any plate. In just 20 minutes, you will have delicious fish on the table with little mess and all the flavor.
Author: Natalya Drozhzhin
When we lived in Massachusetts my mom would make these pies and we would take them to the beach as picnic food. I don't have the access to fresh little neck clams any longer, but I still make clam pie...
Author: Marsha Gardner
Moqueca baiana is a rich seafood stew from Brazil, reminiscent of a mild curry but not made from a spice paste base. This recipe is for the Afro-Brazilian version of moqueca from the state of Bahia. There's...
Author: Tony B.
A sweet and savory baked stuffed haddock that's so easy to prepare and will impress any guest.
Author: Dollie
Author: Seamus Mullen
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Author: Andy Baraghani
Everyone will love these bite-size, fried dumplings stuffed with crab. You can make these in advance of the festivities, and freeze on trays until party time.
Author: Tanja
Author: Lourdes Castro
A wonderful exotic dish fit for kings. It includes olives, capers, tomatoes and anchovies, this is a dish you should definitely try.
Author: IMANKAY
Author: Andy Harris
In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family...
Author: Donna Graffagnino
A tangy, easy, and healthy seafood dinner that's full of zing. The thyme adds deep flavor and the roasted vegetables give real crunch.
Author: Alice Liveing
This decadent Crab Risotto is a delicious way to serve up a hearty and amazingly flavorful crab dinner! The creamy texture of the risotto is studded with tender chunks of crab meat for an absolutely rich...
Author: Angela
A delightfully crispy recipe bursting with flavor. Ridiculously easy to make!
Author: TAKENSODONTTRYIT
This Sautéed Shrimp recipe cooks with chopped fresh garlic, lemon, and herbs then is smothered in a thick lemon juice and white wine sauce!
Author: Elizabeth Lindemann
Gobernadores tend to be different any place you have them, but they usually include shrimp, mild chiles, and cheese. This recipe integrates bacon, giving it a surf-and-turf feel that is a signature of...
Author: David Castro Hussong
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.
Author: Kelly Mariani
Cooking fish doesn't need to be intimidating. In fact, few things could be simpler-or more rewarding. For meaty steaks of swordfish, albacore, and halibut, all you need is a kiss of high heat from a grill...
Author: Seamus Mullen