Grilled Stuffed Pomfret with Green Chutney by Sonali Pradhan

Mint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas. Today's recipe is a Grilled Stuffed Pomfret , where I have used this green chutney for stuffing the fish .You…

Crab Wontons by erin de martini

Quick and Easy Smoked Salmon Plate (Jamie Oliver) by Homemade & Yummy

Quick and Easy Smoked Salmon Plate is a fast & delicious meal from Jamie Oliver's book 5 Ingredients Quick and Easy Foods.

Marinated Trevally by John Allred

A good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines.

Sashimi Moriawase by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sashimi Moriawase

Buri Daikon (Japanese amberjack or yellowtail simmered with daikon) by ochikeron

Buri Daikon is typical Japanese home-cooked meal! The recipe vary from home to home, so here I will write mine ;)

Smoked Salmon Finger Sandwiches by Andrea Faz

Yummy finger sandwiches

Prawn Koliwada -Amchi Mumbai spicy fried Prawns by Sonali Pradhan

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab.…

Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kani (Crab Sticks)

Chirashi sushi by manabu masuda

Not many people in the us know that there are many kinds of sushi in Japan. Chirashi sushi is the second most popular sushi which we usually cook at home.

Easy Crispy Tawilis by ShaleeDP

An easy way to enjoy the little nice things from the sea :)

Sushi maki combo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sushi maki combo

Pan-Seared Tuna with Avocado by John Spottiswood

This 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…

Tuna with Moroccan Spices and Chermoula by John Spottiswood

This is just an outstanding appetizer. The spices do not overwhelm the flavor of the tuna, but instead complement them perfectly. We served this to four good friends, and we demolished it. The main course afterwards was also wonderful, but this is an appetizer that will outshine most entrees.

Anago (Sea Eel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Anago (Sea Eel)