Recipezaar: Seafood,Lighter Fare recipes

Angel Hair Pasta With White Clam Sauce

Thu, 06 Aug 2009 11:51:51 -0400

This one is a family tradition. I practically grew up on it. My father, grandmother, and several great-aunts made their own variations of it. Regardless of the variation, it was always delicious. This is my own variation on the recipe, originally learned from my father. It goes great with an appetizer of Traditional Caprese Salad, a side of a fresh garden salad with Raspberry Vinaigrette Dressing, and with a dessert of Italian Orange Slices. This makes for a hearty Italian dinner, that is also health conscious - though I highly recommend a walk afterwords to kick-start the metabolism and burn the carbs. (All referenced recipes/appetizers/desserts can be found in my public recipes list.) Note: as various brands of angel hair pasta recommend different cooking times, you may want to adjust when you put the pasta in to cook. Typically, dried angel hair pasta is cooked to "al dente" (tender, but firm) within 3-5 minutes. -- posted by Obsidian468

Pan-Seared Scallops With Ginger-Orange Spinach (Cooking Light)

Fri, 07 Aug 2009 02:19:26 -0400

. -- posted by Brookelynne26

Jerk-Spiced Shrimp

Sun, 09 Aug 2009 20:54:29 -0400

Hot & tasty! Wonderful! Cooking Light Magazine, August 2009 edition. -- posted by Manami

Spaghetti With Pinot Grigio and Seafood

Sun, 09 Aug 2009 21:21:17 -0400

From 20 minute pasta with Giada de Laurentis. I either leave out the clams and add more shrimp and some crab, or I just use canned. But I like the option of shrimp and crab better! -- posted by SarahBeth131

Catfish Ceviche (Or Seviche)

Tue, 11 Aug 2009 10:46:12 -0400

A quick easy north country summer fish and veggies treat. Great way to get the taste of the season. Try different veggies for a flavor change. Don't tell anyone what and how cooked until after they've tasted. Mmmmm good! -- posted by MadCity Dale

Seafood Provencale

Tue, 11 Aug 2009 12:25:58 -0400

Quick to prepare and delicious with a tomato/clam juice broth -- posted by Gwamma Kaff

Mediterranean Cod With Tomatoes

Tue, 11 Aug 2009 15:29:15 -0400

This recipe is from George Mateljan - The World's Healthiest Foods. I love his recipes and his website - whfoods.org I used Orange Roughy but any firm white fish would do fine. -- posted by Rae England

Shrimp Creole 53

Wed, 12 Aug 2009 10:22:29 -0400

Just pure yumminess. My friend who lives in New Orleans always uses this recipe, even though I gave it to her and I am NOT from New Orleans. -- posted by Hwin

Shrimp Shooters

Thu, 13 Aug 2009 14:32:36 -0400

Whenever I cook for an Hors D'oeuvres party, everyone's always looking to see what type of shooter I'm going to do, this time. This is one of my most popular ones. As in all my recipes, if you want this one to be "hot", just use more blacken on the shrimp. This is not the recipe where you want to use large expensive shrimp. I use 41 - 50 count which are a single mouthful after you've cut them in half. -- posted by Cap'n Ron

Imitation Crab Bruschetta

Mon, 17 Aug 2009 01:39:37 -0400

Easy to prepare -- always gobbled up. Save time by buying prepared toasts at the grocery store. -- posted by Viclynn

Anna's Tuna Soboro (Quick and Easy!)

Mon, 17 Aug 2009 02:23:28 -0400

Soboro is a salty-sweet Japanese dish that is used in many ways - you can put it into onigiri, serve it over rice, stir-fry it with veggies, or put it into scrambled eggs. It keeps in the refridgerator for a week and can be frozen, so you can easily make more than you need and have an easy meal later in the week. It seems that in Japan, they consider it a condiment. This is tuna soboro - there are different soboro recipes for different types of meat. I cannot take credit for this recipe - annathered at wordpress originally posted it on the web. -- posted by freakingdork

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

Oysters With Vietnamese Ginger Lime Sauce (Or Shrimp)

Mon, 17 Aug 2009 03:04:02 -0400

A wonderful sauce for oysters, can also be used with cooked chilled shrimp-nice change from regular shrimp cocktail sauce. -- posted by MarraMamba

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

Miss Judy's Shrimp Casserole

Mon, 17 Aug 2009 13:23:10 -0400

From McClellanville Coast Seafood cookbook.-Judith Fortner -- 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 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

The Captain's Clam Chowder

Tue, 18 Aug 2009 03:22:06 -0400

From the McClellanville Coast Seafood cookbook.-Bunny Morse -- posted by mightyro_cooking4u

Shrimp Festival Fish Stew

Tue, 18 Aug 2009 03:30:00 -0400

From the McClellanville Coast Seafood cookbook. "Every first Saturday in May, you can taste this fish stew along with many other local dishes at the Shrimp Festival and Blessing of the Fleet sponsered by Archibald Rutledge Academy."-Mary Scott -- posted by mightyro_cooking4u

Shrimp Diablo

Tue, 18 Aug 2009 17:24:38 -0400

This is a quick and easy, spicy shrimp and pasta dish that is combined from several different recipes that I love. -- posted by Crazy Cajun Loving to Cook

Hong Kong-Style Fish from Atlanta Fish Market

Wed, 19 Aug 2009 10:14:42 -0400

This restaurant recipe is from the Atlanta Fish Market, known for its innovative seafood dishes. This particular recipe has quite a fan base and is healthy as well. I highly recommend halibut for this dish...you can use a variety of fish, but it works best with a white, light, flaky fish. -- posted by Epi Curious

Dusty's Stuffed Mushrooms

Fri, 21 Aug 2009 12:09:08 -0400

Recipe from a late dear friend. -- posted by Papa D

Maine Fried Clams

Fri, 21 Aug 2009 12:57:59 -0400

Maine fried clams -- posted by Ben Hooper

Jambalaya Wraps

Mon, 24 Aug 2009 01:46:07 -0400

Another wonderful Cuisine at Home recipe that I am posting for safe keeping. These made a wonderful dinner for 2. I listed the chicken as an optional ingredient. I left it out and found there to be plenty of protein with the sausage and shrimp. It is suggested that this be served with a side of fried okra. -- posted by PaulaG

Pineapple Honey Grilled Key West Shrimp

Mon, 24 Aug 2009 01:59:06 -0400

My version of a recipe found online. I love grilled pineapple and this went great with my toasted coconut rice pilaf and spice rubbed grilled chicken! The shrimp was tender and juicy! If using wooden skewers make sure you soak them in cold water for at least 30 minutes. You could add some crushed red pepper or hot sauce to the marinade for some kick:-0 -- posted by carmenskitchen

Seafood Soup With Ginger Broth

Mon, 24 Aug 2009 02:01:36 -0400

An Asian flavored light seafood soup. Makes 8 first course servings, or 4 main course. If you like the flavor of fish sauce, substitute that for the soy sauce. -- posted by mikekey

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*

Mexican Tuna Dip

Tue, 25 Aug 2009 02:07:43 -0400

I just came back from a fabulous trip to Los Cabos and ate at this restaurant that served this delicious dip that they called "Tuna Dip." They just told me it had canned tuna in it and wouldn't tell me anything else. So I came home and experimented and the result is almost exactly the same! -- posted by Grace Lynn

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

Buttery Wine Risotto With Smoked Salmon

Tue, 25 Aug 2009 02:58:52 -0400

From the Women's Weekly cookbook Great Italian Food -- posted by JustJanS

Roasted Pepper Rolls Stuffed With Tuna

Wed, 26 Aug 2009 18:09:25 -0400

Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:). -- posted by Manami

The Drunk Chef's Hometown Maryland Crab Cakes

Mon, 31 Aug 2009 01:54:50 -0400

Somebody asked me to post my recipe for Maryland crab cakes- so here it is. I was born and raised in Baltimore and Annapolis and have cooked in all types of restaurants in the area. I've tasted crab cakes from all over the state (and elsewhere, of course) and the most important thing I've learned thus far is to always showcase your main ingredient when working with seafood- shellfish especially- so really make it about the crab. Personally, for crab cakes- I don't like a lot of filler, I want big pieces of crab meat that i can really bite into when eating, and I'm always looking for that delicious heat from the Old Bay. I know it's a bit expensive buying the claw meat in bulk but its a worthwhile extra expense in my book; if you live near the sea always go for fresh local seafood. However It IS ok to put a bit more ingredients in your crab cakes- but only gentle additions the cake that you're sure wont overpower the crab (veggies such as green pepper or onions should be minced very, very fine to ensure those expensive chunks of crab meat stand out in your cakes). Crab cakes are such a versatile meal that they can literally be prepared with just about everything; and they are- all around the world. I once worked with an Asian chef who insisted on a sweeter crab crab including a pureed blend of smashed red and white grapes. Not my cup of tea... What really makes a crab cake a Maryland crab cake, though? The answer: Old Bay Seasoning- a Maryland spice blend that's not actually available in all stores throughout the country but can be ordered online. Check out their website if you can't find it in your store (there's some tasty recipes on there as well). Also, don't forget to serve Tar Tar sauce with your crab cakes either! I've heard some people say that they don't like the Tar Tar sauce but the truth is that when made correctly for a crab cake it seriously enhances the entire dish. When cooking in a restaurant you don't have the option of imposing your will upon your customers regarding the dishes you're sending out- so you can't start sneaking things into dishes. However, when I have a cook-out or party at my home- whether you like it or not- your gonna have some Tar Tar sauce on that damn crab cake. And, of course, a cold beer. Enjoy! -- posted by Drunk Chef

Tuna Potato Spicy Scratch

Mon, 31 Aug 2009 02:24:39 -0400

Like many of my meals, this was scrounged up and spiced :) -- posted by living_to_learn

Simple Tuna Burgers

Tue, 01 Sep 2009 14:36:40 -0400

We used to eat these alot when we were kids. Now my daughter is eating them. We ate them with french fries or Tater Tots but I serve these with Sweet Potato fries. My Mom got this recipe from Disneyland back in the 60's. Theres really no accurate measurements for this recipe. Just make your tuna the way you would for a sandwich.I use 3 cans of tuna because I like to have extra sandwiches but you could make less its up to you. -- posted by SoCalCookerGal

Lemon Caper Fish

Wed, 02 Sep 2009 02:58:26 -0400

This recipe is super healthy and even easier to make. I got this from a website and right now I cannot remember the site to save my life and I LOVE IT!!! This dish is best served with seasoned rice and vegetables. -- posted by *~*Elizabeth*~*

Tomatoes Stuffed With Tuna

Wed, 02 Sep 2009 23:56:34 -0400

A money saving low GI meal. Fresh tasting, easily prepared, satisfying and delicious. -- posted by Kiwi Kathy

Tuna Farfalle Alla Puttanesca

Fri, 04 Sep 2009 12:27:51 -0400

Recipe is from Bumblebee tuna. -- posted by SweetJezebel

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

Greek Scampi Pasta

Tue, 08 Sep 2009 17:53:16 -0400

Easy, easy and great to serve to company too. Delicious! From the cookbook "Saving Dinner". -- posted by Ridgely

Tuna-Broccoli Casserole

Tue, 08 Sep 2009 18:21:19 -0400

Found this in Pillsbury Pot Pies and Casseroles. There is one posted quite a bit like this one but a little different. This is quite easy and good. I have made this twice and I have sauted some onion and garlic and added to the casserole for a little more flavor. -- posted by mama smurf

Shrimp-And-Pasta Salad -- Southern Living

Tue, 08 Sep 2009 18:22:50 -0400

This is very light and yummy. Serve with Lemon Herb Dressing with Mine and Tarragon, also posted in my recipes. From Southern Living -- posted by SarahBeth131

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

Wed, 09 Sep 2009 16:50:52 -0400

I got this from the Rachael Ray website. It is easy to make and tastes incredible! -- posted by Andrea G.

Grilled Salmon With Ginger-Orange Glaze

Wed, 09 Sep 2009 17:21:05 -0400

Sweet ginger flavor with a little heat...if weather doesn't permit, can cook in pan on the stove. (Cooking time includes marinate time) -- posted by MmLeaf05

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

Shrimp Fried Rice

Fri, 11 Sep 2009 10:46:39 -0400

easy and healthy one pan meal, can sub almost any vegetables you have on hand -- posted by Bozeman Chef

Low Fat Crab and Corn Chowder

Wed, 16 Sep 2009 13:46:38 -0400

A lower fat version of a corn chowder recipe I found online. -- posted by TakeOut4Me

Creamy Shrimp and Vegetables

Wed, 16 Sep 2009 13:53:31 -0400

This is a delicious dish for family and informal dinners. You will enjoy the shrimp and asparagus combination. I'm not sure where I got this recipe. -- posted by Lorraine of AZ

Japanese Salmon and Avocado Rice

Thu, 17 Sep 2009 10:40:25 -0400

This dish contains the goodness of sushi without the painstaking rolling and shaping. The salmon is marinated in lemon juice and soy which 'cooks' and flavors the fish. Sushi rice is available in most stores, but if you can't find it use basmati rice instead. -- posted by English_Rose

Spanish Rice and Shrimp One Pot

Thu, 17 Sep 2009 11:43:54 -0400

A speedy midweek meal with Mediterranean holiday flavors. If you don't want to spend time at the stovetop you can bake this dish in the oven. Tip the onion, peppers, chorizo, garlic and oil into an ovenproof dish, then bake for 15 mins at 400F. Stir in the rice, tomatoes and water, cover then bake for a further 20 mins stirring in the shrimp for the final 2 mins. -- posted by English_Rose

Tuna and Bean Salad

Thu, 17 Sep 2009 15:42:26 -0400

An all-time favorite Italian salad, this won't take long to make and is great for lunch. -- posted by English_Rose

Orange Roughy Casserole

Mon, 21 Sep 2009 00:40:50 -0400

I am always looking for different way to serve seafood. This sounds good and easy. -- posted by Barb in WNY

Spaghetti With Shrimp, Chickpeas, and Feta

Mon, 21 Sep 2009 01:07:23 -0400

A light "dressing" for your spaghetti for a change of pace. This recipe calls for cooked shrimp, which you can buy either fresh or frozen or cook yourself. -- posted by Ice Cool Kitty

Roasted Corn Fish Tacos

Mon, 21 Sep 2009 12:30:21 -0400

Delicious, simple recipe that will have you wondering why you weren't making these every week anyway! -- posted by Matt C.

Martha's Shrimp, Tomato, and Basil Pasta

Mon, 21 Sep 2009 18:22:00 -0400

I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two. -- posted by Brenda83

Arrabbiata Shrimp

Tue, 22 Sep 2009 13:03:13 -0400

These hot and spicy shrimp make a great baked potato topping. -- posted by English_Rose

Salmon Fillets With Dill Couscous and Spicy Kale

Thu, 24 Sep 2009 14:31:07 -0400

Salmon is one of the few fishies I like, so I need lots of recipes so it isn't the same old thing. -- posted by Ice Cool Kitty

Spicy Shrimp

Thu, 24 Sep 2009 15:00:14 -0400

This is a family favorite that I found in a magazine more than 20+ years ago. I like to mix the sauce and pasta together in the saucepan once the sauce is ready. I prefer thin spaghetti but any pasta noodles can be used to your liking. I always make a double recipe of sauce for this dish and use lots of minced fresh garlic. Crush the rosemary, basil, and oregano with a mortal and pestle for optimum favor from the spices, or rub through your fingers to crush. -- posted by Ms. B

Baked Scallops

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

Another great scallop recipe. -- posted by bmcnichol

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

Panfried Fish

Mon, 28 Sep 2009 14:26:28 -0400

From a cooking brochure. -- posted by Para_chan

"biggest Loser" Fish Tacos

Mon, 28 Sep 2009 14:27:05 -0400

This is out of the "Biggest Loser" Cookbook 140 calories, 18 g protein, 13 g carbohydrates, 5 g fat, 30 mg cholesterol, 8 g fiber, 480 mg sodium -- posted by TeresaS

Breaded Shrimp

Mon, 28 Sep 2009 16:40:52 -0400

. -- posted by Shesbittersweet

Black Cod Sake Kasu

Fri, 02 Oct 2009 16:13:20 -0400

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Special Shrimp Gunkanmaki - Battleship Sushi Roll

Fri, 02 Oct 2009 17:18:32 -0400

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling. -- posted by Lille

Tuna & Cherry Pepper Sandwiches

Sun, 04 Oct 2009 01:43:18 -0400

Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says "her life sounds like a fantasy." After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) -- posted by Manami

Sushi Cones - Temaki

Mon, 05 Oct 2009 16:02:02 -0400

An easy, fun way to make sushi at parties. Set up the rice, nori sheets and a selection of prepared ingredients for roll-your-own sushi hand rolls. Adapted from Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern, a great little reference book with beautiful photos. -- posted by Lille

Fast Thai Tuna Wraps

Tue, 06 Oct 2009 11:03:07 -0400

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

Healthy Black Bean Soup With Shrimp

Thu, 08 Oct 2009 10:47:43 -0400

I created this last night and was shockingly good. Enjoy! -- posted by Melanie B.

Easy Salmon Pie

Tue, 13 Oct 2009 16:01:14 -0400

This is a super easy salmon pie. I usually buy red salmon but if your budget is tight, use pink. We all need to eat more fish and this is a great way to get in those healthy omega 3's. We eat it plain with a vegetable or creamed peas and salad but feel free to serve it with a lemon sauce or butter sauce if desired. I sometimes add a pinch of dillweed for a change of pace. -- posted by ugogirl

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

Tuna Pasta Sauce

Fri, 16 Oct 2009 10:15:18 -0400

Clearing out my cupboard, and came up with this sauce. It's cheap and easy to make, and low fat. -- posted by KVasanth

Spicy Shrimp in Garlic Sauce

Fri, 16 Oct 2009 15:18:00 -0400

I adapted this recipe from a Campbell's Soup can label. It is an easy meal for those busy nights. If you're like me and prefer lots of spice, kick up your picante sauce and add some fresh minced jalapeno peppers. -- posted by Lady-Jay Gray

Halibut With Blood Orange and Fennel

Fri, 16 Oct 2009 17:50:30 -0400

This is the first and only time I've worked with fennel. I really love the way the flavors go together with this light fish dish. -- posted by Melanie B.

Calamari in Creamy Wine Sauce

Mon, 19 Oct 2009 13:24:19 -0400

If you love calamari, you will LOVE this one! Light, flavorful and super delicious! I sub 1/2 and 1/2 for the cream and still love it as much! The original recipe was for 1/2 pound of pasta but I increase the pasta to 1 pound without increasing the other ingredients because my family doesn't like things as "saucy". If yours does, either 1/2 the pasta or double the sauce! -- posted by ChicagoRN

Shrimp Stuffed Bell Peppers

Mon, 19 Oct 2009 13:38:14 -0400

Have no idea where I got this recipe some 40 or so years ago! It was a favorite with my family. I like to use couscous but it also works well with cooked rice. The measurements, as listed, should stuff 4 "average-size" home-grown peppers. If using particularly large or small ones, adjustments may need to be made. Shrimp all those years ago were cheap. But even still, sometimes the budget was tight. Those were the times there was more couscous and less shrimp in the stuffing!! Still good, though. -- posted by Chef #870094

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Baked Flounder With Low-Fat Cream Sauce

Wed, 21 Oct 2009 20:35:34 -0400

This recipe is simple but comes out wonderfully. I add sliced canned new potatoes and fresh asparagus to the baking dish to make a full meal in a single pan. -- posted by RustyDogma

Curried Tuna Stretcher Salad

Thu, 22 Oct 2009 17:55:00 -0400

This is what I do when I have to make a couple cans of tuna feed a BUNCH of people. If you don't like curry- leave it out! It's still good. -- posted by Chef #1421935

"baby" Scallop Po'boy

Mon, 26 Oct 2009 16:18:45 -0400

I call this "Baby" Scallop Po'Boy because I used to think that Bay Scallops were really called Baby scallops....is it appropriate to LOL at myself? -- posted by Melanie B.

Fish Chowder

Wed, 28 Oct 2009 17:18:58 -0400

This is a very good, quick and easy chowder. Although the recipe calls for cod, any white fish could be substituted. I cook and and crumble bacon to garnish each serving. -- posted by Happy Hippie

Whole Grain Spaghetti With Tuna and Vegetables

Wed, 28 Oct 2009 17:39:33 -0400

I made this recipe up when I was craving a pasta dish, but also wanted to keep it nutritious and full of veggies and healthy protein b/c I had just had a hard work out. This turned out great so I needed to post it so I could remember what I threw together for future reference :) -- posted by DoubleA's Mom

Creamy Fusilli With Smoked Salmon

Thu, 29 Oct 2009 12:08:29 -0400

This is a great easy dinner recipe that I discovered using leftovers from an easter brunch one year. I like adding the sweet roasted red bell peppers for additional flavor. -- posted by Melanie B.

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

Salmon Chowder

Mon, 02 Nov 2009 10:54:54 -0500

In my never ending quest to work more salmon into our diets, I am copying down this recipe in here - I HAVE NEVER MADE IT, but it looks like it would be great for a winter evening.... -- posted by larchie

Shrimp and Tomato Stew

Thu, 05 Nov 2009 08:33:14 -0500

from health.com - not yet tried -- posted by ellie3763

Barbecued Shrimp BLT Sandwich With Lemon Butter Sauce

Sat, 07 Nov 2009 12:39:37 -0500

This is a Wolfgang Puck recipe and it is delicious! I found it again when I was surfing the net - as always, looking for something else, and voila I found it! I had eaten this a long time ago when a friend prepared it for us, my friend left for somewhere in Cuba -- never to be heard of again, more than likely she is very busy trying to build a house for her folks wheeling and dealing, so as to get what she needs -- she doesn't have time to write and then find someone that she trusts to deliver the letter to me! Anyway -- the recipe is truly wonderful! :) Wine pairing: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams. -- posted by Manami

Apple, Cheddar and Tuna Melt

Sat, 07 Nov 2009 13:09:37 -0500

A light, delicious tuna melt. You can use more mayonnaise than the recipe calls for if you wish. For the bread I used a loaf of whole grain unsliced Italian bread, very nice. -- posted by Jean R

Baked Sole

Sat, 07 Nov 2009 23:34:37 -0500

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

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

Chesapeake Surimi

Mon, 09 Nov 2009 19:59:51 -0500

This is a quick way to cook up fake crab/surimi. -- posted by Princess Lisa

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

Tiger Recipe Mussels With Spicy Tomato / Tigres

Tue, 10 Nov 2009 15:54:50 -0500

Basque spicy mussels... Hoooot!!! -- posted by Holmes Basque

White Fish W/Yogurt-Cucumber Dressing

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

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

Halibut With Citrusy Tomatoes and Capers

Mon, 16 Nov 2009 11:47:51 -0500

A light and zesty fish entree. Taken from Real Simple magazine, November 2009. Enjoy! -- posted by SaucyCook

Shrimp Newburg (Rachael Ray)

Wed, 18 Nov 2009 01:08:39 -0500

From Everyday with Rachael Ray. -- posted by Lakerdog2

Poached Fish in Creole Sauce

Wed, 18 Nov 2009 03:21:29 -0500

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