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Fish Batter by MichelineThis homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets. |
4 votes
31386 views
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Garlic-Butter Octopus Jalisco-style by John SpottiswoodThis dish is my best rendition of a traditional meal served in the state of Jalisco in Mexico. We had this first in a small local restaurant in downtown Puerto Vallarta, and have been in love with it since! |
2 votes
17388 views
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Panko Crusted Baked Tilapia by Salad FoodieSo I didn't find a recipe I liked for this and had to bungle my way through it alone. But it turned out pretty darned good! Nice crispy crunch, and baked without using a batter of egg or milk. If you have an alternative way please share! |
3 votes
19330 views
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Tilapia with Sweet Peppers by Salad FoodieI like the speed with which I can get a seafood dish from pan to table. Only 15 minutes of cooking makes this tilapia main dish perfect for hurried meal times. Add rice or other grain as a side, plus a salad, and ...... ring the dinner bell! |
2 votes
10120 views
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Thanksgiving Baked Stuffed Rockfish Recipe by John W. JohnsonIn some parts of the Chesapeake Bay area stuffed rockfish is a Thanksgiving Tradition. Even though I rarely serve stuffed rock for Thanksgiving I love it and make it every time I catch a big one. |
3 votes
9153 views
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CRAB AND SHRIMP STUFFED FLOUNDER by Cecelia HeerOne Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New Orleans, which is an accompaniment to his first cookbook of the same name, so I opted to try it myself. Well, back in the late 1970's, I used to make Stuffed Fillet of Flounder for dinner parties, but it was nothing like this one.… |
1 vote
11927 views
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Ceviche de Pescado by Rosamaria FazMakes a great healthy option for warm summer days. Weather a main dish or appetizer, it pairs great with good beer. |
6 votes
28849 views
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Swai with Lemon-Basil Pesto by John SpottiswoodWe made this dish with Swai, but it would work equally well with basa, tilapia, catfish, sole, or any other mild and flaky white fish. The pesto is bright and citrusy and contrasts well with the mild, garlicky flavor of the fish. Our kids loved it and all went back for seconds. We served it with fresh artichoke and rice. |
3 votes
8232 views
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Salmon Baked in Foil by John SpottiswoodThis is a simple recipe but it is really delicious. What I love about it is that it has enough flavor to make any adult's mouth water, but our kids still say "this is out favorite salmon!" This is flavorful enough to go well with a simple side like brown or white rice, or a simple parmesan and butter pasta. Don't forget to pour… |
9 votes
17836 views
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Mahi Mahi with Pineapple by erin de martiniSimple recipe with lots of flavor! |
5 votes
23236 views
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Salmon with Indian Spices, poached in oil by John SpottiswoodI love salmon and am always looking for creative ways to make it. This is the first time I've tried it with Indian spices and poached in oil (adapted from a recipe in Fine Cooking). Honestly, I thought it was just fabulous. The spices and the cooking method combined made it one of the best salmon dishes I have had. It is amazingly… |
16 votes
14681 views
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Roasted Halibut or Sea Bass with Balsamic Garlic glaze by Nancy MiyasakiThis recipe got rave reviews in a cookbook I love. However, it wasn't as boldly flavored as I would like. If you're looking for a simple, elegant dish with mild flavors, you will probably love it. |
5 votes
15692 views
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Pan-Seared Sea Bass in a Marsala Sauce by Baking BarristerButtery tender fish served in a marsala sauce full of mushrooms. |
4 votes
10820 views
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Scallops & Shrimp with Yellow Rice by Mary ShaldibinaBright, colorful and weeknight simple, this seafood entree is special enough for company, too. |
2 votes
8316 views
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Mexican Garlic Broiled Tilapia by John SpottiswoodI love the lime-garlic flavored fish that I get when I'm down in Mexico, especially in Puerto Vallarta. Normally it is grilled down there, but I think the recipe on the broiler does an even better job. The fish stays very moist, but still gets a little crispy on top from the broiler. The lemon-garlic-butter flavor is to die for. My… |
5 votes
15391 views
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