Recipezaar: High Protein,Seafood recipes

Wine Flavored Fish Fillets

Mon, 17 Aug 2009 02:40:27 -0400

This recipe comes from a little book called ABC of Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier. -- posted by CJAY

Baked Wild Sockeye Salmon

Mon, 17 Aug 2009 12:51:58 -0400

If you are planning an elegant dinner in the near future, this recipe for baked wild BC salmon would be ideal. This recipe uses sockeye salmon, which is a popular choice for its rich flavor and deep-red firm flesh. -- posted by Chef mariajane

Spicy Pan-Seared Salmon

Mon, 17 Aug 2009 13:08:21 -0400

I made this salmon to accompany "Zataran's Black Beans and Rice". It was a quick and easy fix for a busy workday dinner. The salmon turns out juicy on the inside, crispy and brown on the outside and spicy from the combination of seasonings. If you desire to tone it down a notch, cut the amount of cayenne pepper in half. I served each filet atop one serving of "Black Beans and Rice". -- posted by MarthaStewartWanabe

Oven-Fried Shrimp With Pecan Coating

Mon, 17 Aug 2009 13:17:18 -0400

From the McClellanville Coast Seafood cookbook.-Marsha Purvis -- posted by mightyro_cooking4u

Boat Shrimp

Tue, 18 Aug 2009 03:02:06 -0400

From the McClellanville Coast Seafood cookbook. "I call this recipe "boat shrimp" because we used to make them this way when we went fishing at the Cape. It only requires ingredients you keep on your boat. Small creek shrimp are best for flavor"-Goerge Stroman, Jr. -- posted by mightyro_cooking4u

Shrimp Cheese Broil

Tue, 18 Aug 2009 03:02:24 -0400

I make these and after cooking, freeze on a cookie sheet & then transfer to a freezer bag. Love, Love ,Love to have these in the freezer to pull out when friends drop by. Wonderful as an open face sandwich. -- posted by SB6

Shrimp With Creamy Orange-Chipotle Sauce

Tue, 18 Aug 2009 03:18:02 -0400

Source: Cooking Light Fresh Food Fast. In the cookbook they suggest serving over linguine. -- posted by Brookelynne26

George Foreman Simple Grilled Salmon

Tue, 18 Aug 2009 16:34:45 -0400

I am sure you can do this just as easily on the regular grill, but it was too hot outside today, and I was just cooking for myself, so the George Foreman worked out better for me. This recipe is tailored for 1 person/1 serving, however you can change the serving size if need be. Unfortunately, I am the only one in the house who likes Salmon. You can marinate this before hand if desired, however, I did not. -- posted by Ann Marie Wilson

Willie's Lobster Wraps

Tue, 18 Aug 2009 16:47:08 -0400

From McClellanville Coast Seafood cookbook.-Willie Humphrey -- posted by mightyro_cooking4u

Salmon With Fruit Relish

Wed, 19 Aug 2009 14:19:18 -0400

Relish is also good made with peaches, mangoes and plums -- posted by TattooedMamaof2

Jalapeno Shark Burgers

Mon, 24 Aug 2009 02:24:24 -0400

I came up with this when I had bought some shark steaks and had no idea what to do with them. My mom mentioned that shark is a meaty fish, but a bit bland, so I decided to throw it in the food processor and make burgers. Try to trim off as much of the skin and fatty stuff as you can. This is a very simple recipe, but has good spicy flavour if using my Habanero Barbecue Sauce (Rz#368097). -- posted by CoCaShe

Honey Dijon Salmon

Mon, 24 Aug 2009 02:26:11 -0400

This dish is so delicious but also so simple to put toghether. It tastes great with rice and roasted asparagus. You could add a tablespoon or so of melted butter to the mustard mix but it's not necessary. Add the garlic and soy sauce depending on how salty and garlicky you like your food. -- posted by *Bellinda*

Salmon Glazed in Mirin

Mon, 24 Aug 2009 10:48:23 -0400

Jacques Pepin -- posted by Brookelynne26

Thai Shrimp

Tue, 25 Aug 2009 02:26:10 -0400

Diabetic-Friendly -- posted by Lorrie in Montreal

Shrimp Mousse

Tue, 25 Aug 2009 02:56:15 -0400

A recipe from Ricardo but it comes from a pupular singer in Quebec : Laurence Jalbert -- posted by Boomette

Broiled Trout

Mon, 31 Aug 2009 02:28:35 -0400

A great fish dish with a little crunch and lots of flavor. (Originally from Just 3 Steps) -- posted by Day Old Ryebread

Gristmill Inn Bourbon Shrimp

Mon, 31 Aug 2009 02:32:23 -0400

I found this recipe in a book entitled "Historic Virginia Inns: A Cook's Tour" published 1986. It was on a bookshelf at a Victorian mansion bed & breakfast in Meyerdale, PA. This recipe was submitted by the Inn at Gristmill Square in Virginia. -- posted by ZeeCooks

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Salmon Patties - Three Ingredients

Wed, 02 Sep 2009 14:26:59 -0400

This is my "I'm hungry now and want to eat in 10 minutes" recipe. -- posted by OreoPony

Spicy Grilled Fish Fillets

Tue, 08 Sep 2009 11:01:20 -0400

Indian flavors and grilled fish. I use a George Forman grill. If you use a regular grill lay out foil first. -- posted by Arimaeis

Mustard Crusted Tilapia

Tue, 08 Sep 2009 11:01:47 -0400

Simple, tasty fish -- posted by Arimaeis

Delicious Baked Fish

Tue, 08 Sep 2009 12:07:14 -0400

I was inspired by other tasty fish dishes I have had that were based on mayonaise. One time I had to use only ingerdients I had on hand, so I came up with this. I have used this for fresh albacore, yellowtail, and dorado. It would work for any firm white fish. My 2 year old and 4 year old both ask for more every time. Don't fear the mayonaise. It keeps the fish moist and adds delicious richness without covering up the flavor of the fish. I haven't tried it on salmon, but I bet it would be good. -- posted by Chef #480631

Rachael Ray's Pan-Roasted Fish With Burst Tomato Sauce

Wed, 09 Sep 2009 01:21:39 -0400

I got this recipe off the Rachael Ray website and it is DELICIOUS! Very quick and easy to make. This sauce would also be good over seared chicken breasts. -- posted by Andrea G.

Grilled Dijon-Maple Salmon

Thu, 10 Sep 2009 17:07:46 -0400

Yummy looking salmon recipe from the Grey Poupon package. Although I haven't tried this recipe yet I imagine you could marinate the salmon in the syrup mixture rather than brush it on while grilling for a more intense flavor. Prep time includes chilling time. -- posted by KellyMac6

Seared Ahi Marinade

Mon, 14 Sep 2009 14:21:48 -0400

I wanted a recipe that was similar to the ones I have had a restaurant in the past. I searched the site and found some good sauces for seared ahi- but just not what I was looking for. I found one a lot like I was looking for at Simple Recipes- I tweeked it a bit and I'm posting it here for safe keeping because it was so yummy!! Mind you- it was fresh, wild caught ahi- which can make a difference. I'll let you know how it goes with frozen fish, should I break down and try it (but with two avid ocean fisherman in the neighborhood hood, it will be a desperate move!) -- posted by kda949

Parmesan Baked Fish

Tue, 15 Sep 2009 11:34:26 -0400

Great and different way to eat salmon!! Got the start of this recipe from BH&G Quick & Easy Recipes, made a few modifications and even my 7yr old eats it up! Super quick and cheap. -- posted by keebler99

Grilled Snapper With Orange-Tarragon Butter

Wed, 16 Sep 2009 17:43:31 -0400

Cooking Light. August 2009. The recipe only uses 2 tablespoons of the orange-tarragon butter. Use the rest over grilled meats or vegetables. -- posted by dicentra

Baked Scallops

Fri, 25 Sep 2009 16:11:07 -0400

Another great scallop recipe. -- posted by bmcnichol

Beany Tuna Salad

Mon, 28 Sep 2009 01:44:58 -0400

A rootin-tootin type of salad -- posted by abe ray

Black Bean and Salsa Salmon

Mon, 28 Sep 2009 02:05:50 -0400

This couldn't be quicker or easier and it looks elegant. It was a big hit with members of my family who like hot spicy foods. I would like to try it with a sweet salsa next time so the rest of us could enjoy it more. I found it in Jamie Geller's Quick and Kosher cookbook. -- posted by baezus

Whole Trout Amandine

Mon, 28 Sep 2009 14:43:57 -0400

Most trout amandine recipes call for use of fillets and frying with a breading. I think these techniques mask the real flavor of fresh water trout. I prefer to broil the fish and deboning a cooked trout is quite easy and gives the chief a chance to show off. To debone a cooked trout use 2 tablespoons, first using a spoon remove the head & tail of the fish. Then make sure all the skin is cut. Using the spoons with the rounded side to the meat, carefully open the fish in butterfly style. Take the bones from the tail side and with a flourish remove all the bones at once. -- posted by Chef Rag Mop

Baked Salmon

Mon, 28 Sep 2009 15:50:22 -0400

. -- posted by Shesbittersweet

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Herbed Salmon Fillets

Sun, 04 Oct 2009 01:33:39 -0400

From Canadian Living Rush Hour Cookbook, 1985. I made it for dinner the other night and my husband loved it. The best part is that it is ready in no time. If you don't care about salmon, you can use sole, flounder or haddock instead. I'll double the sauce the next time I make it as it is delicious over steamed rice. -- posted by Out of the Blue

Angelina's Restaurant Crab Cakes - Maryland

Mon, 05 Oct 2009 13:54:24 -0400

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is. -- posted by Andi of Longmeadow Farm

Simple Simon Maple Salmon

Wed, 07 Oct 2009 15:59:31 -0400

I have to reeeaaallly be in the mood for fish to tolerate it, especially slamon, as it always tastes WAY too "fishy" to me! So last night I came up with this, after searching tons of salmon recipes. No super expensive maple syrup needed, not too sweet with a little kick in the back, and about as easy-peasy as it gets!! Hope you like it as much as we did! (I was shocked that I liked it so much!!) I had 3 lbs. of it, but this can easily be cut in half if you have less fish....but you'll want more guaranteed!!! (We ate HALF of it last night just the two of us! LOL) *Times do not include marinating time. -- posted by Wildflour

Baked Salmon Fillet

Fri, 09 Oct 2009 17:04:54 -0400

http://easydinnerrecipes.ca/salmon-recipes.html Heres a quick but delicious recipe for Baked Salmon Fillets perfect if youre in a rush and you've got guests over. Rustle up moist salmon fillets baked in flavorful mustard-chive butter when youre in the mood for an easy but satisfying dinner. -- posted by tastetester #2

Shrimp Pizza

Fri, 09 Oct 2009 17:08:34 -0400

This is very good! I got this from my sister, no clue where she got it but this is the recepie she is known for! Try it you will enjoy it! -- posted by Mandy ny

Salmon With Lemon

Sun, 11 Oct 2009 02:58:53 -0400

From a random cooking magazine. -- posted by Para_chan

Ginger Sesame Grilled Shrimp

Sun, 11 Oct 2009 03:24:47 -0400

This is a great dish to serve either solo or as surf and turf compliment to grilled steaks. I was inspired to come up with this recipe by a similar recipe for grilled asparagus so don't be afraid to use this approach with other items that you might grill. -- posted by tlt295

Salmon With Chermoula

Mon, 12 Oct 2009 17:57:17 -0400

This recipe is originally from Williams-Sonoma cook book, "Essentials of Mediterranean Cooking". The Chermoula herb blend is so delicious; it is a blend of cilantro, parsley, garlic, lemon, cumin, and paprika. It has such a deliciously bright and fresh flavor. This recipe could be good with any type of fish but I especially like it with the Salmon. -- posted by Chef #1010518

Cajun Shrimp

Tue, 13 Oct 2009 15:19:17 -0400

From the Food Network, up here for safe-keeping and halved from the original amounts called for. Except for peeling the shrimp, it was relatively fast and easy to make! My version serves about 4-5 (lotsa shrimp for one person, I make this planning to get at least 3 meals out of it.) -- posted by the80srule

Panko Encrusted Cod

Wed, 14 Oct 2009 02:18:08 -0400

A lighter version of fried fish because its baked. The panko gives a light crust, but it still gets nice and crispy. Serve this with potato wedges that you lightly spray with olive oil, season and bake and you have a healthier, no fried version of fish and chips. Try this with the best, easiest tartar sauce ever recipe #170190! -- posted by icancook66

Traveling Tuna Subs

Thu, 15 Oct 2009 14:23:56 -0400

I found this recipe in a book called, "You and Your Baby, Healthy Eating During Pregnancy." This is my favorite way to make tuna fish sandwiches. -- posted by Scrivener1

Tuna With Jalapeno Sour Cream

Thu, 22 Oct 2009 15:26:23 -0400

I found this on health.com. I havent made it yet I am posting it for safe keeping. -- posted by jrivera

Roast Dill Marinated Salmon

Mon, 26 Oct 2009 14:45:59 -0400

This recipe came from the back of the fresh dill from the grocery store. I happened to have all the ingredients so I tried it and have been making it ever since. I prefer to use 1 cube of the Trader Joes frozen garlic cubes since it is so finely minced, rather than chopping it myself. -- posted by Liz Cooks...

Lemon Pepper Shrimp Scampi

Thu, 29 Oct 2009 17:11:18 -0400

I cut this out of a Cooking Light Magazine March 2009. It looks scrumptious and easy! -- posted by CIndytc

Penzey's Salmon Patties

Sun, 01 Nov 2009 10:07:39 -0500

Easy recipe for salmon patties. Moist with the addition of egg/onion/bell pepper. -- posted by Princess Lisa

Sarasota's Sweet and Spicy Grilled Shrimp

Mon, 02 Nov 2009 15:26:41 -0500

This is so quick and easy, and makes a great family style dinner. For a dipping sauce, I don't think one is needed, but a few of my friends like it when I serve it with a garlic orange butter sauce. I simply melt some butter (1/2 cup), minced garlic (1 teaspoon), and some fresh orange juice (1 tablespoon). For my sides - a fresh creamy coleslaw and some chili fries. A few potatoes cut in wedges and mixed with some oil and seasoning makes for great healthy fries compared to fried or even store bought ones. -- posted by SarasotaCook

Ocean King Prawns Spanish Style

Thu, 05 Nov 2009 01:48:56 -0500

From a local newspaper in Souther Queensland (Great Barrier Reef)... -- posted by Wendys Kitchen

Baked Salmon Olympia

Thu, 05 Nov 2009 01:53:58 -0500

This is a recipe we found in DH's Muscle & Fitness magazine - it is really terrific and so easy! The kids love it, too. -- posted by SukiB

Tuna Cheese Ball

Sun, 08 Nov 2009 10:47:31 -0500

Great for parties and easy to make! -- posted by Tytan

Grilled Mahi Mahi

Mon, 09 Nov 2009 16:54:40 -0500

From The South Beach Diet. Simple, yet tasty. I omit salt from the majority of my recipes, but always include it in the posting. -- posted by WendyMaq

Baked Marinated Salmon

Tue, 10 Nov 2009 04:41:42 -0500

I found this recipe in The Lighthouse Cookbook some time ago. I'm down sizing my recipe collection by posting them here. -- posted by CJAY

White Fish W/Yogurt-Cucumber Dressing

Fri, 13 Nov 2009 16:51:24 -0500

From my collection of handwritten recipes. -- posted by CJAY

Charcoal-Grilled Trout

Sat, 14 Nov 2009 02:14:57 -0500

From my collection of handwritten recipes. -- posted by CJAY

Shrimp & Garlic W/ White Wine

Tue, 17 Nov 2009 12:23:17 -0500

From my collection of handwritten recipes. -- posted by CJAY

Crab-Stuffed Flounder

Fri, 20 Nov 2009 01:48:04 -0500

My boyfriend and I literally created this "by the seat of our pants." We just started tossing ingredients together as we went until we achieved the taste we were looking for. This is very good! We didn't measure anything as we threw ingredients into the mixing bowl, but I wrote down my measurement approximations because I knew this would be a repeat! -- posted by Robyn's Cookin'

Salmon With a Macadamia Nut Crust

Fri, 20 Nov 2009 02:08:09 -0500

This was made with Atlantic Salmon but I'm sure any kind salmon will do. Easy enough to make and serve over brown rice. -- posted by Catnip46

Tuna Cake With Pimento

Sat, 21 Nov 2009 20:10:34 -0500

This tuna cake recipe was just a last resort dinner. I was amazed at how simple it was and how cost friendly it was. Full of flavor and great consitancy. It can be made lower in fat simply by browning them instead of frying them. -- posted by NickleBoodle19

Kedgeree

Mon, 23 Nov 2009 17:16:16 -0500

A comforting flavoursome traditional Victorian breakfast dish. I personally would rather have it for dinner. The combination of smoked haddock, hard boiled eggs, rice, butter and a hint of curry is fantastic. This was the reason I started to like smoked fish. -- posted by robd16

Northwest Red Snapper

Tue, 01 Dec 2009 05:39:03 -0500

From my collection of handwritten recipes. -- posted by CJAY

Crab or Tuna Melt Casserole

Tue, 08 Dec 2009 18:41:45 -0500

In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas -- posted by ratherbeswimmin'

Sensational Salmon

Wed, 09 Dec 2009 17:25:51 -0500

A yummy, easy, staple salmon recipe!! -- posted by SeriousMoms

Quick and Easy Shrimp Scampi

Fri, 11 Dec 2009 17:33:12 -0500

I searched before posting and this recipe is like several other recipes as far as ingredients but the cooking method is a little different. I leave the tails on for an appetizer and remove the tails to serve with pasta. I like it with rice noodles but it's great with any pasta. -- posted by A Pinch of This ...

Shrimp De Jonghe (Derek's Way)

Fri, 11 Dec 2009 17:39:38 -0500

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe. -- posted by DerekAmerican

Manale's BBQ Shrimp, Monroe, La

Sun, 13 Dec 2009 10:08:19 -0500

This recipe is from "Cotton Country Collection". Amounts of seasonings are purposely left unspecified. -- posted by Dan-Amer #1

Lighter Shrimp Scampi

Sun, 13 Dec 2009 20:52:44 -0500

(From Everyday Food) Scampi minus the butter and wine. Keep a bag of frozen (raw) shrimp in the freezer and you can have a quick and easy weekday meal on hand. (It just takes a few minutes to quick thaw the shrimp, follow the directions on the bag.) I always have a jar of minced garlic in the fridge and I often sub bottled lemon juice for fresh. I serve with steamed broccoli and a salad. You could also serve with a side of pasta, rice, or garlic bread. -- posted by Pomtini

Tuna Patties

Mon, 28 Dec 2009 16:54:25 -0500

Simple dinner idea. We serve this with a veggie (usually broccoli or spinach) and either mac & cheese or fried potatoes. You can use cracker crumbs instead of breadcrumbs. It's just to soak up some moisture. The patties can be made earlier and set in the fridge. I've never frozen them, so you'll need to do your own experimentation for that! You can cook these in a George Foreman grill, or in a skillet or frying pan. We like them fried! -- posted by Angel Stowe

Asian Marinated Striped Bass

Tue, 29 Dec 2009 00:06:25 -0500

Cooking Light, MARCH 2004 -- posted by dicentra

Ginger Glazed Salmon

Tue, 29 Dec 2009 00:07:02 -0500

Cooking Light, JANUARY 2003 -- posted by dicentra

Baccala Salad

Tue, 29 Dec 2009 02:04:37 -0500

courtesy Raos Restaurant -- posted by Phil Franco

Maple Soy Salmon Glaze

Wed, 30 Dec 2009 02:17:58 -0500

A quick to prepare delicious glaze made with ingredients that most people have on hand at all times. -- posted by Chef Sharon 15

Creamy Parmesan Salmon Fillet

Thu, 31 Dec 2009 02:55:25 -0500

I found this on the frozen salmon package,and made it for my family and they loved it. -- posted by mail lady #2

Baked Shrimps

Mon, 04 Jan 2010 08:32:54 -0500

from a website of indian recipes - http://www.recipesindian.com/indian_recipes/indian_fish_recipes/Baked-Shrimps.html -- posted by ellie3763

Butterflied Lobster Tails

Tue, 05 Jan 2010 10:49:29 -0500

Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation. -- posted by Renee Redman

Shrimp Imonelli - Low Carb & Low Fat

Tue, 05 Jan 2010 10:50:18 -0500

This is a reduction on calories and carbs for this superb recipe - it is challenging to find one that fits both mine and my husbands needs, however, this I believe fits the bill quite nicely! For it to be low carb, serve over grilled or baked portabello mushrooms. To keep low fat as is, serve over pasta. Bon Appetito! -- posted by Chef #1496457

Veggie Tuna Salad

Tue, 05 Jan 2010 11:12:41 -0500

Just something random from what I had in my fridge, but it's pretty good, so I thought I'd share. Also, if you have kitties, they love the leftover tuna water! -- posted by vpetite

Pasta With Tuna, Spinach, and Red Pepper Flakes

Tue, 05 Jan 2010 13:03:52 -0500

The original recipe came from the San Francisco Chronicle. The original recipe calls for arugula (which I love) but it's hard to find sometimes, so I switched to fresh spinach. If you can find an Italian tonno in olive oil (Bumble Bee has one in the gold can which I can easily find), then it's worth the extra money to use. However, I have used tuna in water when it was all I had in the pantry. Just drain the water and add a little olive oil to the can, since this tuna is a bit drier than the Italian version. Let it marinate for about an hour, then drain it and use. Canned tuna has never tasted so good!!! I love this recipe for a quick dinner that I can throw together out of the pantry in less than 30 minutes, and DH was surprised how good it was when he first tasted it. This is a good base recipe to add extra goodies (sun dried tomatoes, mushrooms, artichokes, black olives, capers, etc.). I look forward to reading your comments with your add ins :) -- posted by CharlieGal

Broiled Salmon With Chili Glaze

Wed, 06 Jan 2010 10:21:42 -0500

This is delicious served with green beans, rice or salad. -- posted by English_Rose

Thai Chili Salmon

Sat, 09 Jan 2010 10:32:19 -0500

Serve with rice or rice noodles for an easy main meal. Time includes marinating. -- posted by English_Rose

Oven-Baked Fish Sticks

Mon, 11 Jan 2010 07:41:10 -0500

from the blog "Life's Ambrosia" - http://www.lifesambrosia.com/2009/10/oven-baked-fish-sticks-recipe.html -- posted by ellie3763

Tuna Croquette

Mon, 11 Jan 2010 18:58:48 -0500

This is an Alton Brown recipe at FoodTV. It is so easy and yummy. Don't let the moistness of the cakes fool you, they will be delicate to handle. -- posted by melmaddie

Maple-Soy Glazed Salmon (America's Test Kitchen)

Mon, 11 Jan 2010 21:08:59 -0500

An incredibly simple and delicious recipe from "The America's Test Kitchen Family Cookbook". This is a fabulous cookbook from the folks at Cook's Illustrated Magazine. -- posted by blucoat

Spicy Garlic Shrimp

Tue, 12 Jan 2010 18:11:29 -0500

Easy and delicious, this recipe is great! You can leave out, tone down, or turn up the pepper sauce to your own tastes. I don't usually measure when I cook recipes like this, I just eye-ball it. -- posted by msrma7670

Fried White Fish (Korean)

Fri, 15 Jan 2010 14:32:27 -0500

From my handwritten collection of recipes 1960's. -- posted by CJAY

Salmon Croquettes

Sun, 17 Jan 2010 23:14:04 -0500

From my collection of handwritten recipes 1960's. -- posted by CJAY

Shrimp and Pasta Skillet

Mon, 18 Jan 2010 01:52:58 -0500

This one-dish meal is quick, easy, and tasty. The recipe is from a local periodical. -- posted by D. Todd Miller

Blackened Indian Salmon

Tue, 19 Jan 2010 16:46:58 -0500

This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area. -- posted by Pangaea

Baked Dijon Salmon Fillets

Thu, 21 Jan 2010 13:04:40 -0500

The Dijon mustard adds the perfect taste. Serve with baby potatoes. -- posted by little.miss.sunshine

Apple and Cheddar Tuna Salad

Thu, 21 Jan 2010 13:22:21 -0500

Found this recipe on a Hellman's mayo coupon card. Sound delicious, light and refreshing. Posting here for safe keeping. When I make it, my preference would be to use the tuna in the foil packets (no draining necessary). Feel free to use your favorite brand of products. I suspect this would be good using chicken instead of tuna too or served over lettuce, etc :) If you try it, I hope you enjoy it! -- posted by Bobtail

Maple Glazed Salmon Fillets

Thu, 21 Jan 2010 19:08:18 -0500

Found this recipe in All*You Eat Well, Save Big Cookbook. I haven't tried it yet but it sounds simple and delicious. I would use fresh garlic as I always have that around instead of garlic powder. -- posted by mama smurf

White Wine Pollock

Mon, 25 Jan 2010 12:08:40 -0500

Poaching in white wine draws out simple flavors of pollock. -- posted by Fiona F.

Ginger Soy Grilled Swordfish

Mon, 25 Jan 2010 16:18:06 -0500

Ginger and soy sauce gives a subtle richness to firm swordfish flesh. -- posted by Fiona F.

Spicy Marinated Shrimp

Tue, 26 Jan 2010 09:43:48 -0500

Spicy and tasty! This recipe is a reliable people-pleaser that I serve at parties, year round. I have yet to serve this without getting a request for the recipe! From BEST RECIPES: Holiday Party Food, Vol.2 Jan 1, 2002 -- posted by CheCheCherie

Mustard Crusted Salmon (For the Toaster Oven)

Wed, 27 Jan 2010 02:17:51 -0500

This is very easy to make. Just spread on mustard, sprinkle with bread crumbs and bake! The directions are for the toaster oven, but this can easily be done in a regular oven. -- posted by Ice Cool Kitty

Sweet Grilled Salmon

Thu, 28 Jan 2010 09:51:40 -0500

So tasty and sweet. Almost a teriyaki flavor. My kids eat this GONE, when I make it I can't make enough. Awesome with a green salad and ranch dressing. **Prep time does not include the 2 hours to marinade** -- posted by Chef #1461856

Pan-Seared Sea Scallops With Browned Butter Sage

Fri, 29 Jan 2010 18:02:32 -0500

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite! -- posted by MarthaStewartWanabe

Spaghetti Alle Vongole

Tue, 02 Feb 2010 00:18:56 -0500

From my collection of old recipes. This one uses canned clams. -- posted by CJAY

Tuna Steak With Garlic & Chili

Fri, 05 Feb 2010 07:10:25 -0500

Griddled or broiled tuna steak cooked with a hint of garlic & chili. -- posted by English_Rose