What are your best seafood recipes?

Buy wild salmon steaks. Sear on both sides in a hot pan with a little EVOO. Then add some lo-sodium chicken broth and poach until done. Garnish with sprigs of fresh dill and lemon wedges.

I am purposely posting recipes that use fish that are of the lowest mercury content. You can see which ones have low, medium or high mercury content here

And here’s a site that tells you how to grill all kinds of seafood on the barbecue

Hopefully something on this list will sound inspiring to you. Bon Apetite!

Cedar Planked Salmon with a maple glaze

White Chocolate Macadamia Nut Crusted Tilapia

Deviled Crab Cakes on mixed greens with Ginger-Citrus Vinaigrette

Grilled Butterflied Shrimp

Cioppino (Italian fish stew)

Fish Tacos Asian Style

Mexican Fish Tacos

Clam Rolls

Oyster Stew

Tom Yum Soup with Shrimp

Spicy Southasian Roasted Fish

Cajun Citrus Grilled Fish

Steam halibut in sprite or 7up to get inexpensive ‘crab’ meat. It works for most white fish, so you don’t have to use just halibut.

Or dilled fish fillets:

1.5 lbs fish fillets, the recipe calls for cod, but walleye and bluegill work too
½ tsp crushed dill seed
¼ tsp celery seed
¼ tsp pepper
½ tsp salt
2 Tbls butter

Combine dill, celery, salt and pepper and sprinkle over fish. Let fish rest in fridge for about an hour. Dot fish with butter and broil or grill over coals until done, seasoned side up.

I have something similar to this
once in awhile.
If you can subsitute tilefish for flounder and put the remick on top it is even better. :)

Panko shrimp
Get some Panko (Japanese breadcrumbs), 1 lb of shrimp (without the shells!), some vegetable oil and two eggs. Fill a pot with vegetable oil (I’d say up to 3–4 inches). Beat the eggs for egg wash. When the oil is boiling, dip the shrimp in the egg wash, then cover the shrimp with Panko. Now, fry them for about 2–3 minutes (or until it’s golden brown). You might have to fry both sides. When you’re done frying, take them out of the pot and dry the excess oil with a paper towel. Serve with fruit vinegar or soy sauce.
ETA: Make sure the shrimp is cooked, too!

I had this out to eat last night and was freaking amazing and will be my new signature seafood dish…

Seafood risotto with baked salmon, shrimp, crab, chopped baby asparagus, sprinkle of corn, sauteed red pepper and steamed mussels stacked around the edge of the plate.

One dish I love is shellfish and macaroni casserole from The Joy of Cooking, which I make with bay scallops and penne.

Boil in salted water 1½ c. macaroni
Drain and place in a deep casserole.

Saute 1 Tbsp. minced onion in
3 Tbsp. butter.
Stir in 1½ Tbsp. flour until blended.

Stir in until smooth:
1½ c. milk
¾ c. shredded cheese (I use sharp cheddar)
1 tsp. worcestershire sauce
½ tsp. lemon juice
1 tsp. salt
¼ tsp. paprika
a few grains cayenne

Preheat oven to 350 degrees.

Have ready 1½ to 2 c bay scallops (or you can use shrimp, clams or oysters)
Place layers of macaroni and shellfish in the casserole. Cover with the sauce.

Bake for 30 minutes.

(Optional: Cover with toasted, buttered bread crumbs. I don’t use these.)

Not my best, but my first. Also from The Joy of Cooking,

Tuna and Noodle Casserole.

Simmer 12 oz. egg noodles. Drain
Open a can of white tuna
Open a can of peas
Open a can of cream of mushroom soup.

Mix everything in an overproof dish. Sprinkle breadcrumbs and Parmesan cheese (Make sure not to grate your own but use the jar of powder).

Bake at 350˚ until hot and bubbling. Gaze adoringly at your new husband across the card table

Paella de Marisco

•1 yellow onion, diced
•2 medium tomatoes, diced
•1 whole chicken or 8 chicken drumsticks
•1½ lbs pork loin (fat trimmed), cut into ¾ inch pieces
•½ lb calamar (squid) cleaned and sliced into rings
•Medium grain or “pearl” rice*
•4–6 cups chicken broth
•1 large pinch Saffron
•1½ lbs raw mussels in shell (frozen or fresh)
•1 lb small clams (frozen or fresh)
•1½ lbs raw shrimp, medium or large – shell on
•1 red pepper seeded and sliced
•1 10 oz. pkg frozen peas
•Olive Oil, Salt to Taste
* The exact quantity of rice will depend on the size of the pan, so have at least 1 lb of rice on hand.

If you use a whole chicken, use a meat cleaver to cut the chicken into pieces small enough to easily mix while sauteing.

With a sharp knife, cut the pork into ¾” pieces.

Clean the squid and remove the tentacles. Make sure to remove the innards and the “spine” and discard. Then, cut the squid into rings.

Tip: Try to buy fresh squid whenever possible. If it is not available in your area, look for packages of squid already cut into “rings.” It will probably be in the frozen food section of your supermarket. The squid should NOT have batter or coating on them, since that type is used for frying.

Slice red pepper and chop onions and tomatoes, set aside.

Now that you have the ingredients cleaned and chopped, it’s time to start the BBQ and begin cooking. When the coals on the BBQ are covered in white ash, cooking can begin.

Assemble all the ingredients on a table near the BBQ, so that you can stay in the area and monitor the cooking.

Place the paella pan on the grate and add enough olive oil to coat the bottom and allow the pan to heat up. When hot enough, saute the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken and cook, stirring constantly – about 15 minutes. Add pork and squid and cook, stirring often.

Add the rice in the form of a cross, as shown in the photograph. (You should have at least 1 lb of rice on hand, depending on the size of the paella pan.) Stir for 2–3 minutes to thoroughly coat the rice with oil and mix with the other ingredients.

Add saffron to the chicken broth and stir. Slowly pour broth into pan until pan contents are covered. Spread ingredients evenly over bottom of pan.

Arrange mussels around outside edge of pan. Place clams and shrimp distributing them around pan. Add slices of pepper on top.

Allow to simmer, cooking rice. Add more broth if necessary. When rice is almost cooked, sprinkle peas over the pan.

When rice is cooked, remove from heat and cover with aluminum foil, allowing paella to “rest” for 5 to 10 minutes before serving.

Serve paella with Lemon Wedges – Enjoy!

Simmer white fish in a combination of vinegar, broth, chili paste/sriracha sauce, and either honey or sugar. Let that sauce boil down by half or so. Serve with veggies.

Baby clams in blush sauce over linguine
In a spaghetti pot dump the following:

#10 can of whole baby clams, juice included
#10 can of diced tomatoes in juice, juice included
Teaspoon of freshly ground black peppercorn
Teaspoon of clam base paste
Half pound/2 sticks of real butter (salted)
6 cloves of fresh garlic, pressed/minced
1 bottle of dry sauvignon blanc

Slow simmer the sauce in the pot for a few hours
Boil linguine noodles al dente and drain
To serve, scoop 2 servings of noodles at a time into a large skillet, 3 ladles of the sauce and over high heat, sautee the batch until just a tad sticky. Serve onto the plates and ladle just enough sauce to show wet on the plate.

I’m a sucker for coctel de camarones.