All recipes » Appetizers & snacks » Pescetarian
Pan-Seared Tuna with Avocado by John SpottiswoodThis is a delicious recipe that we adapted from one by Tyler Florence. The combination of asian flavors explodes in your mouth but doesn't overwhelm the flavor of the tuna and avocado. It's really a fantastic combination and takes only a few minutes to prepare if you make the sauce in advance. This could be served as an appetizer or… |
3 votes
5030 views
|
|
spring rolls Spanish style. by Aherrera
|
1 vote
5128 views
|
|
Flavorful Grilled Shrimp by John SpottiswoodThis is a classic grilled shrimp recipe originally from Craig Clairborne's NYT cookbook, then adapted by Ina Garten, and then finally perfected by me. :-) Seriously, this is a wonderful staple to have in your pantry of recipes. You can serve this over pasta (which we did the other night), as an appetizer with a variety of dipping… |
8 votes
9181 views
|
|
Epitome of timeless beauty and elegance-Princess cut diamond engagement rings by Diamond SafeThe best option while you are shopping for your engagement ring is the Princess cut diamond engagement rings. These rings are the most famous choice of everyone for it has numerous good qualities that a diamonds should have. |
1 vote
1439 views
|
|
Bruschette with mussels and cherry tomatoes by AlidaThese bruschette are quick to prepare and of great effect. They make a light and tasty starter. |
1 vote
2349 views
|
|
"Barbecue style" langoustines with cumin by AlidaMakes a great starter. A quick recipe and very tasty. Good if you want to impress your guests! |
1 vote
2283 views
|
|
CEVICHE! ~ Costa Rican Style by Amos MillerMy buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa… |
7 votes
113597 views
|
|
Tuscan style tuna salad by annieThis is so delish I made it for my friends @ work we always eat together and each of bring something healthy and delish I've been lookng for some other way to make tuna and I got lots of raves for this |
2 votes
2637 views
|
|
Spicy Shrimp on Spinach by John SpottiswoodWe made this as one of the dishes at our annual stay at the Koehler Winery near in Los Olivos near Santa Barbara. Everything we made was delicious, but this might have been my favorite. We served it as an appetizer, and everyone raved about it. It was extremely easy and quick and the presentation was beautiful. I made this with a… |
6 votes
10994 views
|
|
Scallops in Scallion Nests by John SpottiswoodThis is an attractive, flavorful dish, ideal as the first course for an elegant dinner. The scallions, which are cooked briefly in boiling water and served with a mustard sauce, are fantastic. I adapted this recipe from Jacques Pepin. While I loved the presentation, and everyone at our dinner party seemed to enjoy it, I wasn't… |
4 votes
5603 views
|
|
Spanish Scallops by Nancy MiyasakiThese are amazingly rich and tasty. I served these as an entree, but I think they would make an extremely good appetizer too. Make sure to serve with some crusty artisan bread for dipping in the Romesco Sauce. |
6 votes
3837 views
|
|
Citrus Marinated Bay Scallops and Roasted Red Pepper by Cecelia HeerThis is an adapted recipe from Jean-Georges Vongerichten that was featured in the March 2002 issue of “Food & Wine.” The original recipe called for sea scallops, cut into several pieces. I like to use bay scallops, which are very tiny and have a sweet and more succulent meat than that of the sea scallop. As was pictured in the… |
1 vote
1853 views
|
|
Salmon Cakes with Lemon Yogurt Sauce by Andreea
|
2 votes
3760 views
|
|
Catfish «en meurette» by Frank FarielloThe term «en meurette» refers to a dish that has been braised in a particularly delicious red wine sauce from the Burgundy region of France. Probably the best known of these dishes is oeufs en meurette, made from poached eggs. But even tastier, in my opinion, is fish made this way. The firm-fleshed monkfish (lotte in French) lends… |
1 vote
3990 views
|