Fish and Seafood Recipes
Recipe: Curry Noodles with Shrimp
Spicy curry paste and coconut milk form the base of this Thai-inspired noodle and shrimp dish. It's an easy and delicious one-dish dinner for two.
Recipe: Mexican Shrimp and Vegetables "Cocktail-Style"
This main dish for two was inspired by the typical seafood cocktail you can find throughout Mexico. The combination of shrimp, crunchy vegetables and spicy sauce is delightful and refreshing.
Recipe: Smoked Salmon and Asparagus Risotto
Creamy risotto is enhanced with the addition of smoked salmon and asparagus for an easy, delicious main dish for two.
Recipe: Pasta with Shrimp and Tomato Cream Sauce
This recipe for two servings of pasta and shrimp with tomato cream sauce makes a great weeknight dinner for two.
Recipe: Cioppino for Two
Cioppino, a savory tomato-based fish soup, is a specialty of traditional San Francisco seafood restaurants. This recipe starts with a complex vegetable base that goes from simple to special depending on the types and variety of fish and shellfish you want to add.
Recipe: Baja-Style Fish Tacos
Crisp battered fish, avocado cream and spicy cabbage are layered in these delicious Baja-style fish tacos.
Recipe: Panko Fried Shrimp for Two
Crunchy on the outside, juicy and flavorful on the inside, panko-fried shrimp make a delicious appetizer, a great addition to main-dish salads, or an unusual taco filling.
Recipe: Shrimp Salad Sandwiches for Two
Savory, creamy Maryland-style shrimp salad with crunchy celery and scallions makes a great sandwich filling for a light dinner or lunch for two. It's also delicious over salad greens.
Recipe: Shrimp with Red-Eye Gravy
Although "shrimp and grits" recipes vary widely, this is the sort of dish that most people in the South think of when they hear the term. Bacon and mushrooms add flavor to the "red-eye gravy" base.
Recipe: Smoked Salmon Chowder for Two
This hearty chowder for two uses both fresh and smoked salmon for subtle but delicious flavor and rich texture.
Greek Fried Squid (Kalamarakia)
If you want tender squid it must be cooked no longer than 3 minutes at high heat or for at least an hour at a lower heat. Cooked properly squid is delicious. Serves 2.
Barbequed Shrimp: No Barbie Required
A long-time New Orleans treat, barbequed shrimp mighty good eating and quick and easy enough for a week night meal. Serves 2.
Shrimp Souffle: South Carolina Good
My shrimp soufflé is an adaptation of a South Carolina recipe called Shrimp and Grits. I was tremendously pleased with how it turned out and it's become a regular part of my repertoire. Serves 2.
Mayonnaise Grilled Salmon: Simple, Savory, Succulent
Spreading mayo on fish before grilling it may seem odd, but mayo is mostly oil flavored with lemon juice, salt, and sometimes mustard and herbs - exactly the sort of ingredients you might ordinarily coat fish with before grilling it. Serves 2.
Shrimp Jambalaya: Spanish Heritage
Think of jambalaya as a Cajun paella (which is probably it's origin). You can make jambalaya using almost anything from chicken to crawfish to alligator too, I suppose, tofu if you're so inclined. Serves 2.
Peppered Tuna Steak: Bistro Basic Born-again
Steak au Poivre is an old French Bistro classic, Jacque Pepin, America's most famous French chef, turns the dish on it's ear by substituting tuna steak for the traditional filet mignon. Serves 2.
Seafood Crepes: Fresh from the Sea
I came up with this recipe for seafood about 15 years ago and was really pleased with it. I like it best with bay scallops, which are not only smaller than sea scallops but they're also sweeter. Serves 2.
Pasta Salad with Seafood: Odd but Great
This pasta salad with seafood features shrimp, crab, and smoked salmon, dressed in the oil and lemon juice. Serves 2.
Grilled Shrimp: Time for the Barbie
These grilled shrimp are marinated briefly in olive oil, Worcestershire Sauce, and lemon juice then served with Paprika Aioli. Serves 2.
Tuna Casserole: Comfort Food
This recipe, although fairly conventional, contains a number of tweaks (sour cream, Golden Mushroom soup instead of Cream of Mushroom, extra-sharp cheddar cheese) that take it over the top. Serves 2 with leftovers.
Herb Broiled Trout
The best thing about this recipe for herbed broiled trout is how delicious it is. The second best thing is how quick and easy it is. Serves 2.
Fabulous Fish - Image Gallery
Fish is fabulous whether grilled, fried, poached, or broiled. Light and luscious, these recipes are great at any time of year.
Crab Cakes: An Old Favorite
This recipe for crab cakes is slightly spicey, easy to make, and is a perfect weeknight meal. Serves 2.
One-pan Baked Ziti with Tuna
Baked ziti has long been a favorite of mine. This is my recipe, but adapted to a one-pan recipe developed by America's Test Kitchen. Serves 2.
Shrimp Fra Diavolo: That 'sa Spicy Italian
Shrimp Fra Diavolo is a classic, slightly spicy Italian dish (but feel free to kick up the spice if you wish). It's perfect for a weeknight dinner but fancy enough for company. Serves 2.
Shrimp and Grits: Low-Country Classic
This recipe for shrimp and grits is my take on a low-country classic: Savory, spicy, and luscious. Serves 2.
Smoked Salmon Pimiento: Tangy, Smoky, Savory
This recipe for smoked salmon is tangy, smoky, and wonderfully savory with a Spanish twist. Although it can be cooked on a grill, it's intended for use with a stove-top smoker. Serves 2.
Hawaiian Yellowtail: Mail-order Fish from Kona Blue
It's rare (except in the case of cookbooks), but occasionally I'm offered products for review. I recently had an opportunity to review, of all things, some fish. The fish is called variously Hawaiian Yellowtail (also known as Almaco Jack and trademarked as Kona Kampachi by Kona Blue).
Crab and Asparagus in Puff Pastry
The elegance of this crab and asparagus recipe belies it ease of preparation. I particularly like to enjoy it as brunch while sitting out on the patio on warm spring day. Serves 2.
Broiled Trout with Lemon Cream Sauce
Broiled trout is a great dinner option. Quick and easy, it's perfect for a weeknight meal and because trout is usually farm-raised it doesn't cause harm to declining wild fish stocks. Serves 2.
Salmon in Parchment (en papillote)
Salmon en papillote sounds elegant, eh? And it is. But it really means "cooked in paper;" specifically parchment paper. Serves 2.
Curried Shrimp in Puff Pastry
Curried shrimp is a quick, easy, and even elegant main dish suitable for a special occasion. Serves 2.
Lemony Tilapia: Farm Fresh
Lemon Tilapia is a great quick and easy weeknight meal. Twenty minutes effort results in a delicately cooked and nicely seasoned main dish. Serves 2.
Spanish Garlic Shrimp (Gambas al Ajillo)
These garlic shrimp are usually served as a tapas in Spain, but I first had them as a main dish in a little tavern above the Mediterranean and fell in love with them. They do have a lot of garlic, but the garlic mellows during cooking. Serves 2.
Caribbean Shrimp Cakes: Good Eaten', Mahn
I developed these Caribbean shrimp cakes Sunday evening. I had an urge for crab cakes but I neither had crab nor a desire to leave the house on a hot July evening. However, I usually have frozen shrimp in the freezer... Serves 2.
Grilled Swordfish Steak: Succulent Seafood
Grilled swordfish steaks take 30 minutes to marinate and 10 minutes to cook. So take off your coat, squeeze some lemon juice on the steaks, and relax with a cocktail. No muss, no fuss, mighty good eating.
Broiled Mahi-mahi: Sweet and Smoky
This paprika mahi-mahi is a perfect weeknight meal - it only takes 8 - 10 minutes to cook. The Spanish smoked paprika provides a nice smoky flavor that accents the fish's sweetness.
My mother called me the other day. She wanted some new recipes for fish. Mom's a skilled and imaginative cook (she was my first and foremost teacher) with a cookbook library that dwarfs mine but when you're 85 years old and have a son who lives and breaths cooking sometimes calling him is the easy way out. So I dug up my five favorite recipes,...
Jerked Mahi-Mahi: Pacific Fish, Atlantic Spice
This jerked mahi-mahi turned out beautifully. It's delightfully spicy with both the spice and lime juice contributing to the fish's sweetness.
Trout Meuniere: French Simplicity
Meuniere means, roughly, "in the miller's wife's style" and refers to the fact that the filet is dusted in flour. It's then fried in butter and, when the trout is done, the browned butter is seasoned with lemon and parsley to make a sauce.
For a while peel-and-eat shrimp were a popular happy-hour buffet item. Then chefs found people were eating pounds of shrimp - it was just to expensive to give away. But although you may have to buy and make your own, it's still a favorite.