Recipezaar: No Shell Seafood,Served Hot recipes

Spinach-Stuffed Sole with Lemon-Chive Sauce

Tue, 18 Feb 2003 20:01:12 -0500

Source: Better Homes and Gardens -- posted by Gingerbear

Salmon Spinach Casserole

Tue, 08 Apr 2003 20:15:15 -0400

Awesome and great for a romantic evening - even for beginner cooks. So light the candles and set the table until the oven does the cooking for you. -- posted by Clara12

Eke Takare I Roto Ite Akari (Curried Octopus in Coconut Sauce)

Mon, 02 Jun 2003 20:14:28 -0400

A seafood recipe from that South Pacific paradise, the Cook Islands. Cooking times are guesses. -- posted by Missy Wombat

Mel's Salt & Pepper Squid

Fri, 18 Jul 2003 20:02:26 -0400

I introduced my friends and family to salt and pepper squid at our local Chinese restaurant. Now it doesn't matter which Chinese restaurant we go to - this is the only dish that we order 2 serves of. This tasty version I adapted from Neil Perry's recipe (appears on the Australian Lifestyle channel website). I found the tempura batter a great substitute for the rice flour. -- posted by Mel Zlotkowski

Salmon with Lemon Caper Sauce

Sun, 14 Sep 2003 20:01:17 -0400

Grilled or broiled, this rich dish usually gets served at our house when company comes. I make a double batch of sauce and use it the next day on poached eggs over English muffins. Mmmmm. -- posted by sugarpea

Tuna Melt with Avocado on English Muffins

Mon, 06 Oct 2003 20:00:19 -0400

This tasty tuna melt uses Italian dressing and fontina cheese, broiled until bubbly. -- posted by sugarpea

Easy Poached Salmon With Dill

Mon, 06 Oct 2003 20:00:20 -0400

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.** -- posted by shannon0001

Sicilian-Style Swordfish

Wed, 29 Oct 2003 19:59:57 -0500

-- posted by Gingerbear

Soy-Lime Marinated Grilled Tuna With Cucumber Salad

Wed, 29 Oct 2003 19:59:59 -0500

. -- posted by Gingerbear

Spicy Seafood Stew Over Linguine

Wed, 29 Oct 2003 20:00:14 -0500

-- posted by Gingerbear

Calamari Steaks

Mon, 19 Jan 2004 20:00:00 -0500

We love Calarami Steaks, this is my recipe that I have been making for Years & Years. They cook fast do not over cook. I usually cook them after we have had our salad, and have everything else ready. Enjoy. -- posted by Barb Gertz

Salmon Fillets Bathed in Garlic

Tue, 11 May 2004 19:59:54 -0400

This is a recipe from the Diabetic Cookbook. It is easy and can be so elegant depending on the presentation. -- posted by PaulaG

Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup

Sat, 29 May 2004 19:59:37 -0400

The balsamic vinegar is cooked and reduced to a syrup consistency then drizzled over the calamari, which gives this Cajun calamari and zing! -- posted by ~Rita~

Pan-Fried Calamari Rings

Mon, 05 Jul 2004 20:00:17 -0400

I threw this together tonight when another appy I planned to make fell through. SO fattening, but oh, my goodness, so worth it!! I served this with Mean Chef's Aioli (#54833). -- posted by spatchcock

Crab Cakes With Chipotle Peppers

Thu, 11 Nov 2004 20:00:07 -0500

These fresh, crisp & tender crab cake has a nice spicy smokey taste that has a Southern kick to them. Fresh Lump crabmeat, mixed with celery, scallions, peppers and chipotle peppers in adobe sauce fried up and served on a bed of cilantro, lime slices and a nice dollop of my Smokey tartar sauce ( Recipe #120370 ). These are slightly smokey, tender on the inside and crisp on the outside. You can make these into little patties and serve as an appetizer. You MUST use LUMP crab meat and be careful not to break it up. There's nothing like sweet crab meat! -- posted by ~Rita~

Bedded Smoked Cod and Calamari

Mon, 31 Jan 2005 20:02:06 -0500

I love this dish because I am a huge fan of seafood especially smoked cod. I am on a lifestyle program of low carbs so I came up with this meal from a list of things I can eat. I hope you like it. Tip: if you are on a lifestyle program then I believe presentation is everything, so treat yourself to a restaurant dinner every night--you deserve it. -- posted by Skitzmix-julz

Alligator Fingers

Thu, 30 Mar 2006 09:14:51 -0500

When my dad bagged an alligator in Florida, he saved us a chunk of the meat. It managed to survive the freezer until I found just the right recipe on another site, and boy am I glad I waited. It was mild and slightly chewy (in a good way), fast and easy to make, and went great with niblet corn, biscuits, and a dry white wine. Not wierd at all, just tasty! P.S. I consider the dipping sauce to be a necessity, not optional, because it's so good and tangy. -- posted by MommyKat

Calamari

Wed, 12 Jul 2006 16:52:51 -0400

Who doesn't love squid covered in breadcrumbs, it is perfect for an entry -- posted by Perfect Pixie

Incredible Edible's Famous Hot Crab Dip

Fri, 24 Nov 2006 22:35:27 -0500

Our catering company's signature appetizer. We served more crab dip than any other item. Absolutely delicious, and you will keep coming back for more. -- posted by beach bum in the Philippines

Salt and Pepper Squid or Calamari With Cucumber Salad

Mon, 12 Feb 2007 22:58:06 -0500

This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book. -- posted by Chef floWer

Seafood Risotto

Sun, 10 Jun 2007 21:21:28 -0400

This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more -- posted by Perfect Pixie

Orecchiette With Lemony Grilled Squid, Arugula and Chickpeas

Mon, 06 Aug 2007 15:39:06 -0400

Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough. -- posted by dicentra

Chipotle & Beer Battered Fish W/Chipotle Cream Sauce

Sun, 23 Sep 2007 22:38:37 -0400

A different variation of fried fish. If you like the chipotle taste (and fried fish) you'll love this recipe! -- posted by Risë

Chilli, Salt and Pepper Squid

Sun, 23 Sep 2007 22:54:59 -0400

This classic Cantonese starter is simple to make, but for real success, there are a couple of rules you need to follow. Most important: always use clean oil for your deep-frying. The resulting batter will be crisp, crunchy and light, as opposed to heavy, greasy and 'dirty' in flavour. And be sure to serve it immediately: this dish is best eaten piping hot. -- posted by English_Rose

Calamari Marinara

Mon, 24 Sep 2007 21:42:44 -0400

Not your ordinary fried squid! Serve over pasta. -- posted by dicentra

Blue Heaven Scallops

Thu, 15 Nov 2007 20:02:15 -0500

I found this recipe online, the Blue Heaven is a fantastic Key West restaurant that I used to frequent, eat outside with roosters running around you, a great tire swing in the yard...it's a kind of eclectic (young hippy-like) restaurant with award winning gourmet chefs. -- posted by Laurita

Croatian Dalmatian Black Risotto (Crni Rizot)

Fri, 16 Nov 2007 17:53:52 -0500

This is something special. You can also make it out of squid, but octopus or cuttlefish is much better. Although it is only a risotto, it is a heavy meal which requires red wine to support it. It is also better to use frozen octopus because it is softer than fresh. -- posted by nitko

Mixed Seafood Curry With Bamboo Shoots

Tue, 25 Mar 2008 00:17:55 -0400

My boyfriend and I frequent this thai restaurant in Aurora Ontario. I once ordered their Bamboo Squid, and when I got home, I made some revisions and came up with my own version. I am not so good at cooking with measurements, The way I cook is by tasting, adding a lil here and there ;-) Enjoy! -- posted by alenaellen

Ginger Squid Japanese Style (Ika Shoga Yaki)

Fri, 02 May 2008 21:58:53 -0400

Ika Shoga-yaki is simple but is a very popular dish in Japanese cuisine. Ika means squid, shoga means ginger and yaki means grill or fry. This recipe was given to me by a Japanese friend. I really enjoy squid and this makes a quick dinner or entree. 15 minutes marinating time is included in cooking time. An Australian tablespoon is 20 mls/one Australian tablespoon is 4 US/UK teaspoons) -- posted by Chef floWer

Zuppa Di Pesce

Mon, 03 Nov 2008 00:01:13 -0500

Italian Fish Soup. Gourmet. Jan 04. -- posted by dicentra

Stewed Spanish Squid

Mon, 05 Jan 2009 23:48:13 -0500

Slow-cooked squid takes on a flavourful succulence in this simple but tasty Spanish recipe. Serve with plenty of crusty bread to mop up excess sauce and a nice crisp green salad. -- posted by English_Rose

Provençal Fish Stew

Tue, 06 Jan 2009 00:22:12 -0500

For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread. -- posted by English_Rose

Greek Braised Squid

Tue, 06 Jan 2009 02:14:12 -0500

Cooked in the Greek manner, this slow-braised squid becomes tender and delicious. -- posted by English_Rose

Tapas-Style Spicy Tomato Squid

Tue, 20 Jan 2009 13:01:14 -0500

Serve with crusty bread. -- posted by English_Rose

Lemon and Garlic Squid

Mon, 09 Mar 2009 11:37:22 -0400

Super quick and tasty. -- posted by English_Rose

Spaghetti With Squid and Tomatoes

Mon, 09 Mar 2009 16:32:40 -0400

Quick and tasty. -- posted by English_Rose

Pyi Gyi Nga Kazun Ywet (Burmese Squid Salad)

Tue, 14 Jul 2009 01:23:01 -0400

Recipe posted in response to a request in the Asian Forum. -- posted by Celticevergreen

Dalmatian Fried Calamari

Tue, 01 Sep 2009 16:43:58 -0400

This is a simple meal, easy to make. The only problem might be that when you fry the calamari oil will sprinkle around kitchen and can hurt you, so use some kind of protection. -- posted by nitko

Baked Bacalhau / Salted Cod

Tue, 29 Dec 2009 16:43:31 -0500

I order this in our favorite Portuguese restaurant. I didn't see any on zaar close to what we enjoy. Bacalhau is a staple of the Portuguese cuisine. This dish has sliced garlic, onions, peppers, potatoes and olives made with lots of olive oil. I used red, yellow and red bell peppers for vibrant color and sweetness but if you prefer green go for it. -- posted by ~Rita~

Filipino Style Fried Calamares

Tue, 26 Jan 2010 15:53:21 -0500

Fried Squid Rings -- posted by Chef Zing