Recipezaar: Very Low Carbs,Seafood recipes

Pinch My Salt's Herbed Tuna Salad With Feta and Pine Nuts

Thu, 30 Jul 2009 11:12:35 -0400

Plan to use this in big hollowed out garden fresh tomatoes for a cold supper. A cold refreshing scrumptious supper! Toasted pita chips on the side. From The Wichita Eagle - they report finding it as " The Internet is positively boiling over with gorgeous, expertly done food blogs - like Pinch My Salt. It originates from a cook named Nicole in San Diego. Here's one of her many tempting recipes." -- posted by Buster's friend

Spicy-Warm Shrimp Cocktail

Sun, 09 Aug 2009 21:25:04 -0400

A different & luscious take on an old favorite! Make sauce first - it will make things easier. -- posted by Manami

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

Garlic Butter Cream Sauce

Mon, 17 Aug 2009 01:23:00 -0400

An easy and delicious sauce to serve over fish or shrimp. -- posted by mailbelle

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

Houston Shrimp Kebabs

Mon, 17 Aug 2009 03:34:22 -0400

Great for the grill. Enjoy over a bed of rice, some grilled corn on the cob and a chilled glass of vino! :) Prep ahead, shrimp need to marinate for 12 hours. Prep time includes marinate time. -- posted by daisygrl64

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

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

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

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

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

Crab and Havarti Omelet

Wed, 19 Aug 2009 01:24:51 -0400

Skagit Bay Hideaway, La Conner, Washington. One of the most iconic foods of the Northwest, Dungeness crab is caught along the ocean coast, in the Puget Sound, and in numerous bays such as Skagit Bay. Here the sweet crabmeat is paired with mushrooms, tomato, Havarti, and green onion for a savory breakfast dish. At the Skagit Bay Hideaway, they often garnish the omelet with nasturtium flowers from the garden. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

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

Smoked Salmon Cracker Spread

Fri, 21 Aug 2009 11:46:52 -0400

This hearty cracker spread is great for entertaining. From Land-O-Lakes Cookbook -- posted by daisygrl64

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

Salmon Glazed in Mirin

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

Jacques Pepin -- posted by Brookelynne26

Parmesan Shrimp With Basil Dressing

Mon, 24 Aug 2009 10:55:38 -0400

Shrimp can be prepared and refrigerated up to 24 hours before using. Toss in cheese just before cooking. Prepare Dressing up to a few hour in advance. If possible , use freshly grated Parmesan cheese. If basil is out of season, substitute parsley. -- posted by TeresaS

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

Swordfish With Lemon, Garlic and Olive Oil

Wed, 26 Aug 2009 10:05:56 -0400

This recipe is Italian but with the ingredients used, it could be part of a Greek menu as well. Use the maximum marinating time for the best flavour. From "Williams-Sonoma Italian Favourites". -- posted by Irmgard

Prawns/Shrimp in Creamy Mustard Sauce

Thu, 27 Aug 2009 12:13:26 -0400

Oh yum! "Creative Family Favourites", Frances Cleary -- posted by Karen Elizabeth

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

Scrambled Eggs With Smoked Trout & Horseradish Hollandaise

Tue, 01 Sep 2009 11:29:31 -0400

This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime! -- posted by Manami

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

Hot Crabmeat or Shrimp Dip

Tue, 08 Sep 2009 15:43:07 -0400

Can't remember where I got this, but one thing for sure...it's good! -- posted by gailanng

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.

Tippys Amazing Broiled Haddock

Wed, 09 Sep 2009 01:27:15 -0400

easy,tasty,just plain old goodness! on the table in under 20 minutes. now that's a good! works well with any ocean white fish. -- posted by hannahs dad

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

Shrimp and Chanterelles in White Wine Cream Sauce

Mon, 14 Sep 2009 12:03:26 -0400

This sauce was a combination of a recipe we found in La Vera Cucina Italiana by Donaldo Soviero and DH's creativity. We used med-lge shrimp, about 41-50 size. We had a lovely crop of Chanterelles in the woods and DH made fresh pasta using the recipe on the back of King Arthur's Perfect Pasta Blend. There is a copycat version of this pasta blend posted here, Recipe #227629. This is a fantastic dinner to share with good friends. All you need is a green salad with a simple vinaigrette and some nice Chianti, light some candles and get ready to enjoy dinner! -- posted by Trinkets

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

Mr. Jim's Louisiana Barbecued Shrimp

Tue, 15 Sep 2009 15:38:21 -0400

This recipe was created at Pascal's Manale restaurant in New Orleans in 1954. It is often served with French bread for soaking up the rich sauce. -- posted by TasteTester

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

Real Gambas Pil Pil

Thu, 24 Sep 2009 14:31:20 -0400

This is the famous SPANISH Tapas dish that has been messed up by so called chefs around the world. I know there are other recipes for this dish, but, I live in Spain and this is how they are made here. Fresh RAW prawns should be used, pre cooked prawns turn tough if used and spoil the dish. I eat this every week at the local tapas bar. For the best result the dish should be cooked and served in a earthenware dish. Serve with some crusty bread to soak up the liquid. -- posted by Brian H

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

Cajun Crab Dip

Mon, 28 Sep 2009 14:36:51 -0400

This spicy dip is very good, though you may have to "turn down" the heat a bit! The recipe comes from a local periodical. -- posted by D. Todd Miller

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

Cod a La Vasca

Thu, 01 Oct 2009 00:59:34 -0400

Mark Bittman, How to cook Fish Alternate fish: catfish; grouper;haddock; pollock. -- posted by nsomniak6

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

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

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

White Wine and Garlic Steamed Clams

Mon, 19 Oct 2009 14:49:13 -0400

My boyfriend and I went to a restaurant in Newport, RI and got this dish so many times they finally gave us the recipe...we never went back because we make it so much at home! Easy and delicious...just have extra bread on hand for dipping! -- posted by Chef #1419010

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

Seafood Scampi

Sat, 24 Oct 2009 02:57:32 -0400

I found this recipe from Good Housekeeping. It is perfect served with warm french bread for dipping in the delicious sauce! -- posted by Chef #1423567

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...

Mmmm Good Hot Clam or Crab Dip

Tue, 27 Oct 2009 17:09:25 -0400

Take the basics & heat them up and whala. Perfection. Simple & delicious. Just throw together & bake until bubbly. Serve with your favorite crackers or scoops. I already doubled the recipe for you. -- posted by shadowgirl...

Scallop Rumaki

Wed, 04 Nov 2009 14:04:36 -0500

Okay, they're not really rumaki, but they're good anyway. From Southern Living. Don't eat the toothpicks! -- posted by Chocolatl

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

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

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

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

Catfish With Lemon, Capers and Oregano (Weight Watchers)

Wed, 18 Nov 2009 01:10:57 -0500

This recipe is from the September/October 2009 Weight Watchers magazine. Broiled, flaky catfish served on a bed of thinly sliced seedless cucumbers and drizzled with a dressing made up of lemon zest/juice, capers, oregano and olive oil. Points Value: 4. -- posted by Crafty Lady 13

Pan Fried Stir-Fried Salmon

Fri, 20 Nov 2009 01:35:55 -0500

A nice juicy pan fried salmon that is a wee bit spicy. -- posted by Nicola Kwan

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

Smoked Mackerel and Cream Cheese Dip

Mon, 23 Nov 2009 18:10:57 -0500

This is a lovely easy dip to serve with crackers for lovers of smoked fish -- posted by robd16

Spicy Shrimp

Thu, 26 Nov 2009 02:11:12 -0500

Grilled spicy shrimp, easy to make. -- posted by Tobi in IN

Northwest Red Snapper

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

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

Smoked Salmon Spirals

Wed, 02 Dec 2009 11:33:47 -0500

This is a wonderful last minute or make ahead and freeze appetizer (they can be frozen up to 1 month). The recipe comes from The Canadian Living Christmas Book. Cooking time is time in freezer (must freeze for at least 4 hours). -- posted by Dreamer in Ontario

Broiled Orange Roughy

Sat, 05 Dec 2009 10:17:03 -0500

Based on a recipe from Taste of Homes Low-Carb Recipes. The intro states, The fillets are flaky, moist and mildly flavored. They can be broiled in the oven, but I often cook them on our outdoor grill instead to cut down on kitchen cleanup. -- posted by mersaydees

Lobster Bisque

Tue, 08 Dec 2009 17:37:07 -0500

This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though weve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion. We would have lobsters on New Years Eve, then I would make the bisque on NY day. -- posted by WorkingMom2three

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 ...

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

Crab Bisque

Tue, 22 Dec 2009 15:41:04 -0500

This recipe is absolutely delicious. I found it was thinner than I like, so I cut the amount of fish stock in half (3 cups) the next time I made it. -- posted by Chef Dean #2

Little Smoked Salmon Cucumber Cups With Peppered Creme Fraiche

Sun, 27 Dec 2009 15:30:18 -0500

Delightful and EASY little smoked salmon and cucumber appetisers, and healthy too, with NO pastry! These are a breeze to make but they tick all the taste boxes, as well as being elegant. Cucumbers do vary in size, and I have suggested a medium cucumber, which is about 10" to 12" long.........however, any size will do!! Adjust the crème fraiche to how many cups you yield from a cucumber, I managed to make 30 cups and used 10 tablespoons of crème fraîche for that amount, 1 teaspoon per cup. Serve these with cocktails and pre-dinner drinks, or as part of a buffet. The cucumber cups and crème fraîche can be prepared beforehand, but these should only be assembled 1 hour before serving (at the most) and covered in cling film to ensure the smoked salmon does not dry out. Allow 2 to 4 per person, depending on what else is served. -- posted by French Tart

Asian Marinated Striped Bass

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

Cooking Light, MARCH 2004 -- posted by dicentra

Dalmatian Salted Anchovy Salad

Tue, 29 Dec 2009 01:06:18 -0500

This meal is very old, probably from Greek and Roman times 2000 years ago. We in Croatia are very lucky because we can buy salted anchovies from direct producers who make these salted anchovies the same way old Romans did. And I must say, these home made salted anchovies are much, much better than grocery-stores one. Beside anchovy we also salt srdela a.k.a. sardine. Srdela is heavier to eat, and more cleaning work. It is very salty meal and a person should not eat more than three salted anchovies per day (thats 6 fillets). This is how we prepare this meal in Dalmatia. -- posted by nitko

Baccala Salad

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

courtesy Raos Restaurant -- posted by Phil Franco

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

Moms Italian Baccala christmas Salad (Saltcod)

Mon, 04 Jan 2010 17:25:50 -0500

My mom makes this at Christmas time. Im not a big fan of it but everyone else in the family loves it. Its a simple dish. *BUY the dried salted cod at least 24 hours before needed, you would need to rinse it many times, place in bowl cover with cold water and keep changing the water every 6 hours. -- posted by Phil Smith

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

Layered Seafood Dip

Tue, 05 Jan 2010 11:19:50 -0500

Serve this with crackers, breadsticks, pita chips or veggies. Use all crabmeat, if desired. -- posted by *Parsley*

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

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

Toula's Octopus

Wed, 13 Jan 2010 18:30:24 -0500

This came to me from friends of ours in Volos, at the foot of Mount Pelion in east central Greece. It could be served as meze (appetiser) or as the main dish, either way, there is no simpler dish to prepare. It is a bit like Evelyn's version, but even simpler. One difference is that personally I do not remove the suckers and membrane before serving. It is very healthy (pure protein) and very easy. -- posted by (Bruce) Tony Hubbard

Salmon Florentine

Mon, 18 Jan 2010 01:16:48 -0500

got this recipe from a friend who subscribes to Self Magazine recipe-a-day. I think they got it from Ellie Krieger's cookbook "So Easy". Wanted to store it here for safe keeping because it LOOKS DELICIOUS! I adapted a bit because I don't want to eat it with Quinoa. Happy eating! -- posted by speedgrl

Smoked Tuna Dip

Mon, 18 Jan 2010 20:35:08 -0500

Want to wow your guests during this years round of holiday parties? Serve them this Smoked Tuna Dip and watch the compliments flood in. Theyll never know that you whipped it up ten minutes before they arrived! -- posted by P ROD

15th Century Dalmatian Braised Tuna (Pasticada Od Tune)

Tue, 19 Jan 2010 17:31:08 -0500

This is recipe from 15th century from Split (Dalmatia). It was noted first time in Split around 1480. All ingredients from recipe can be found in Dalmatian region. Pasticada is meal you can make from meat but also large fish. Tuna is especially good for this recipe because of its meat structure. I havent tried this recipe yet, and I am posting it here to save it. -- posted by nitko

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

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.

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

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