We regularly find great recipes we like to share with our customers. We find them from all over the place, including the web, cookbooks and from our customers. If you have a seafood recipe you’d like to share, please let us know. Bottom line is we love to eat and the more recipes we know the better. Listed below are all the recipes we’ve found. If you’ve tried any of the recipes listed here please let us know how it worked out under comments.
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This recipe is written for eight servings so be sure to adjust for your number of servings.
In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.
In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.
In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.
Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.
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Recipe by Ina Garten, the Barefoot Contessa
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
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This recipe would also be great with cod, halibut or bass.
Heat the oven to 400°. In a large roasting pan, toss the potatoes with 1/4 cup of the oil, half the garlic, and 1/4 teaspoon each salt and pepper. Put in the oven for 15 minutes; stir once.
Meanwhile, coat the swordfish with the remaining 1/4 cup oil, garlic, 1/4 teaspoon each salt and pepper, and the rosemary. Put the fish on a baking sheet and put it in the oven along with the potatoes. Cook, stirring the potatoes once, until the fish and potatoes are both done, 10 to 12 minutes for 1-inch-thick steaks.
In a small bowl, combine the mayonnaise with the parsley, capers, and vinegar. Serve the roasted swordfish and potatoes with the caper mayonnaise.
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This coating would work equally well on cod, haddock or any white fish.
In a shallow bowl, beat the egg. In another bowl, combine the potato flakes, bread crumbs, salt and pepper. Dip scallops in egg, then roll in potato mixture. In a large skillet, heat butter and oil over medium heat. Add scallops; cook for 4-5 minutes or until scallops are opaque and coating is golden brown, turning once. Place on paper towels to absorb any excess oil and serve immediately.
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Ingredients
2 tsp. grated lime rind, divided
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/2 tsp. ground white pepper
1 pound sea scallops, halved lengthwise
1 (9-ounce) package refrigerated spinach fettuccine
Cooking Spray
1/4 cup sliced green onions (about 3 large)
Instructions
Combine 1 tsp. line rind and next 3 ingredients in a shallow dish; add scallops, and let stand 5 minutes, turning once.
While scallops marinate, cook pasta according to package directions, omitting salt and fat. Drain well. set aside; keep warm
Remove scallops from marinade, reserving marinade. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add scallops; cook 1 minute on each side or until lightly browned. Remove scallops from skillet; set aside, and keep warm. Add marinade mixture to skillet, and cook 1 minute, stirring to scrape particles that cling to bottom of skillet. Combine pasta and green onions in a large bowl. Add scallops and marinade mixture to pasta mixture; toss lightly. Sprinkle with remaining 1 teaspoon lime rind.
Yield: 4 servings; WW Points: 6 pt.
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Season scallops on both sides with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a saute pan over medium-high heat. Add scallops (work in batches; use remaining oil if necessary, depending on size of pan); cook until golden brown and caramelized, about 1 minute on each side. When cooked, pour off any fat remaining in pan. Set aside scallops on a plate covered with foil.
Return pan to heat. Deglaze pan with sherry, scraping browned bits from bottom of pan with a wooden spoon. Simmer until sherry is reduced by two-thirds. Add stock, butter, saffron, thyme, and remaining 1/2 teaspoon salt. Bring to a boil; add couscous. Cover the pan; remove from heat. Let sit for 5 minutes. Uncover; fluff with a fork; adjust seasoning if necessary. Serve with scallops.
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This is a good basic recipe. You can leave out the pine nuts if you don’t care for them; add some asparagus, scallion or cream cheese if you want; use smoked trout or bluefish instead of the salmon. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.
1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.
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Recipe from Gourmet (Adapted from The Keeper’s House)
“Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.” This recipe looks exotic but you probably have all of the dry ingredients in your pantry already. This sauce would work well with any white fish like cod, halibut, monk, bass, etc.
This recipe is written for 6 servings so be sure to adjust based on your number of servings.
For charmoula sauce
Preheat oven to 425°F.
Prick each potato once with a fork, then rub potatoes with 1/2 tablespoon oil. Roast on a baking sheet in middle of oven until just tender, about 25 minutes. Cool to room temperature and cut crosswise into 1/4-inch-thick slices. Leave oven on.
Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until just tender, 6 to 8 minutes.
Spread potato slices evenly in an oiled 13- by 9- by 2-inch glass baking dish and season with salt and pepper. Top with peppers, then tomatoes and fish, seasoning each layer with salt and pepper. Sprinkle fish with lemon juice.
Purée all sauce ingredients except oil in a food processor or blender. With motor running, add oil in a slow stream.
Pour sauce evenly over fish and bake in middle of oven until fish is just cooked through, 25 to 30 minutes.
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This couldn’t be easier. You could add some chili flakes to spice it up. Serve this with pasta as a main dish or with some crusty bread as an appetizer.
1 (28 oz.) can whole tomatoes, undrained
2 tsp olive oil
2 carrots, peeled and sliced diagonally into 1/2 inch slices
1 onion, cut in eighths
4 cloves garlic, sliced
2/3 cup dry white wine
salt to taste
1/4 tsp freshly ground black pepper
2 pounds cleaned mussels
chopped parsley (for garnish, optional)
Coarsely chop tomatoes and set aside.
In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and sauté for 3 to 4 minutes, or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat.
Add mussels, cover and cook for 3 to 4 minutes, or until they have opened. (Discard any that do not open)
Serves 2 for a main course or 4 for an appetizer
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