All recipes » Pescetarian » Saute
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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Tuna with Moroccan Spices and Chermoula by John SpottiswoodThis 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. |
5 votes
7492 views
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Lemon Paprika Tilapia by John SpottiswoodThis is a delicious version of Tilapia that we adapted from a Bon Appetit recipe. We served it with the quinoa recipe linked below. It was a great combination. I put only a small amount of the sauce over the fish as the salt/pepper/paprika tilapia sauteed with a little butter is delicious all by itself! |
2 votes
8236 views
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Shrimp Creole by John SpottiswoodThis isn't all that fancy or exotic, but it's a wonderfully rich and fully flavored. If you want greater authenticity, you can substitute butter where I have used olive oil. I love butter, but try to control it for health reasons. It's delicious as I have made it, so no need to add the extra butter in my opinion. |
6 votes
6360 views
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Asian Crusted Salmon by Nancy MiyasakiI'm always looking for interesting new ways to cook salmon that my kids will love. This crusted, blackened salmon was a great addition to my recipe box. I kept it relatively mild, but it could easily be spiced up by adding some cayenne pepper. I thought the indian spices complimented the flavor of the salmon wonderfully. I served… |
3 votes
6534 views
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Shrimp Tacos by The Enthusiastic EaterThis light and healthy dinner is easy and quick to make, even midweek! Top the lemon garlic shrimp with whatever you like. I often use shredded cabbage and homemade guacamole but mango, pineapple, or corn salsa would be tasty, too! |
1 vote
2858 views
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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
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Scallops in a snap by JoanneEasy Eats: Scallops are one of the easiest meals to put on the table. If you are short on time, cook scallops. |
2 votes
2278 views
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Spaghetti alla cipolla rossa e alici by Frank FarielloThis was not a dish my grandmother Angelina ever made, as far as I know, but it is certainly the kind of pasta-cum-vegetable dish that formed the foundation of her culinary repertoire. The robust flavor and texture of the onion and anchovy sauce would go well with other long pasta shapes like linguine or even bucatini. |
1 vote
2372 views
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