Anago (Sea Eel) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Anago (Sea Eel)

Shake (Salmon) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Shake (Salmon)

SQUID FRY by karenrecipe

SQUID FRY is one of the famous food recipe in kerala (india) . you can use it as a side dish or starter . try this and enjoy the taste.

Broiled Tilapia Parmesan by kingnate9

"Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture."

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Fritto Misto by maria liberati

Shime-Sawara (Pickled Mackerel) by ASHRAF ABD ALEEM

Shime-Sawara (Pickled Mackerel)

Katsu (Bonito Tuna) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Katsu (Bonito Tuna)

Amritsari Fish- A popular street food of Punjab by Sonali Pradhan

Amritsari Fish, a delicacy originated from Amritsar, Punjab is also a popular street food sold in the streets corner of Amritsar. This is an easy fried fish dish cooked in minutes with the readily available ingredients from your kitchen. Serve this as an appetizer for your cocktail party or side dish for your main course. I prepared…

Ginataang Hipon (Prawns with Coconut Milk) by ShaleeDP

A tasty prawns recipe that I love. The thick coconut milk makes the dish very enticing to eat.

Squid Adobo in Coconut Cream by ShaleeDP

This is the usual Adobong Pusit (Squid) with a little twist by adding coconut cream to make it thicker and creamy.

Tuna Casserole by B Innes

Tuna Casserole is another of those ubiquitous comfort foods. Many different recipes with various ingredients. One thing about tuna is there are a few choices when making recipes depending on just how "fishy" you like your tuna. For those that don't like it too "fishy" stick to solid white albacore in water. You can choose the same…

Ceviche Tuna Mangotini by Chef Paul McGovern

This is a great dish I use fresh yellow fin tuna caught in the New England waters in the summer . Lots of my friends have boats and will bring me fresh fish then I do the cooking ! Its a good trade off and everyone is happy.

Japanese Cuisine: Scallops & Grapefruit by Robert-Gilles Martineau

The Japanese will often combine seafood and fruit in simple and beautiful recipes. Not to mention they are also very healthy! How about this one: Scallops and Grapefruit!

Shake (Salmon) by ASHRAF ABD ALEEM

Shake (Salmon)