This is a simple, less rich, but very tasty recipe for tuna melts. It's the only tuna melt I make and my husband is a convert from the traditional kind...
Author: momnipotent
I spent a few days in Florence about 30 years ago, and while I don't remember much, I do recall my surprise at how delicious the Tuscan fish stew was....
Author: Chef John
This shrimp in garlic cream sauce is one of my favorite recipes.
Author: Laurie
Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good...
Author: spice of life
This is a wonderful and inexpensive dish that may be served in place of the much more expensive lobster tail.
Author: Karena
If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!
Author: Rose Small
Simply delicious! A very unique combination of flavors for this oven char-grilled oyster recipe. It's so good, I get rave reviews every time I make them....
Author: RFalgout
This was my stepfather's crowd-pleasing recipe. It's simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead,...
Author: Nita Rockwell Minto
As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the...
Author: Chef John
This is a simple and excellent way to serve ling cod or other bottom fish. It makes a delicious meal served with rice pilaf and Caesar salad.
Author: Renee
Basil and shrimp stuffed eggplant is out of this world! Beautiful flavor. Serve as a filling main dish accompanied by orzo and a green salad.
Author: TRUCKERDOO
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Author: Robert
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Author: skini
Easy recipe to put together for that laid-back 'Maui Wowie' person. Great for the beach or backyard BBQ. You will be surprised by the onolicious flavor....
Author: ROXIEMAUI
Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.
Author: Brian Genest
Crab fritters are fried and served with a garlic and horseradish dipping sauce. Super simple, yet elegant enough to serve to company!
Author: FoodieGeek
Did you know that Basa can be as little as $3.99 a pound at most grocery stores? Yup and this hidden treasure is the most delicious, tender, fish I have...
Author: tinkerbell773
Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this...
Author: Lins444
Anyone can whip up this quick and easy baked cod recipe. Serve over warm rice.
Author: sal
Unlike Crawfish Etoufee, this rich creamy dish is so simple, with only a handful of ingredients, yet very flavorful. Some recipes get too complicated and...
Author: Donna Graffagnino
A very simple recipe for blackened shrimp using my blackened seasoning. If you don't eat them straight out the pan, they're very good dipped in garlic...
Author: The Grazing Glutton
A fast, tasty, spicy fried fish recipe which can be adjusted to suit the cook's (or diner's) preference. I call it Cajun Compromise because the spice level...
Author: NOCKO
I loved how this shrimp bisque turned out, and I think you will as well. I hope you give it a try, and maybe tweak it with some different combinations...
Author: Chef John
A simple fish sandwich that can be made with any white fish fillets. Served on toasted buns with steak sauce and Ranch dressing.
Author: bearcowski
This is an unbelievable Hawaiian recipe that utilizes native ingredients to create a succulent hot and sweet entree.
Author: Chef David Highlander
A slightly spicy, lemony sauce for salmon patties. Makes enough for about eight salmon patties.
Author: BABSKITCHEN
Author: Alison Roman
Easy marinade for flavorful shrimp with a little kick. My family loves these and the marinade is also great on grilled steak. Serve with a salad and grilled...
Author: Gustavo'sCupcake
This is an old Italian recipe passed down by many generations of my family. It's mainly used in small servings, and is great as an appetizer spread on...
Author: crd5055
A super quick and easy recipe for sauteed shrimp. Only cook them for a few minutes, and on high heat, so they stay tender. I season them with soy sauce...
Author: Nora
Editor's note: This recipe is reprinted from Jo Ann Bass and Richard Sax's book Eat at Joe's: The Joe's Stone Crab Restaurant Cookbook. At Joe's, the stone...
Author: Jo Ann Bass
This fish tastes so close to being fried without all the fat and calories!
Author: MADISONLIBERTY
This is an easy recipe that I made up myself. It can be used when there are not too many ingredients available to make a big dinner. Can be served with...
Author: ZOYA13
Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with...
Author: Luke
Dry sauce mix combines with asparagus and salmon to make a dish that will impress your friends--and you don't have to tell them how easy it is! Mezzi rigatoni...
Author: sarah p
Very basic and easy, and by no means low in fat, but very well worth it.
Author: BABYBLUEUT
I love Prudhomme's recipe but sometimes he uses a LOT of fat,I would use half the amount of butter,(or 1/4 lb) called for in this recipe. I make seafood...
Author: Leanne D.
Author: Paul Grimes
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among...
Author: POOPY SHOES
Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying...
Author: Brian Genest
This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into...
Author: AMETHYST