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Delicious seafood recipes - 2367 recipes

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We've been talking about making ravioli for what seems like ages, so when we finally got down to make them, we went...

  • For squid ink pasta:
  • 300 g of '00' Flour
  • 3 Eggs
  • 1 tbsp of Squid Ink
  • For ravioli filling:
  • 150 g of Prawns (deveined and finely chopped)
  • 100 g of Smoked Salmon (finely chopped)
  • Olive Oil
  • Salt & Black Pepper (to taste)
  • 20 ml Brandy
  • 1 tbsp of Parsley (chopped)
  • 250 g of Ricotta
  • 8 to 10 Egg Yolks
  • For serving:
  • Tobiko
  • Truffle Oil
5/5 (1 Votes)

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Drain and flake salmon, reserve liquid

  • 1 15 oz can salmon
  • 2 c small curd cottage cheese
  • 2 eggs, well beaten
  • 1/2 c minced onion
  • 1/4 c chopped fresh parsley
  • 1/2 t dill weed
  • 8-10 large manicotti shells, cooked
  • 3 T butter
  • 3 T flour
  • 1/4 t salt
  • Milk
  • 2 c shredded Monterey Jack cheese, divided
  • 1/4 c grated Parmesan
5/5 (1 Votes)

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Easy to make and, oh, so delicious, this salmon ceviche gets a kick from a serrano pepper

  • 1 pound salmon filet
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1 red onion, finely chopped
  • 2 scallions, finely chopped
  • 1 tomato, seeded and finely chopped
  • 2 tablespoons chopped flat leaf (Italian) parsley
  • 1 Serrano or rocoto pepper, seeded, deribbed and finely chopped
  • Salt and pepper, to taste
5/5 (1 Votes)

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This is my first recipe in a series of “Jewish Dishes Without a Heaping Side of Guilt

  • 3 Tbsp. Egg White
  • 1/2 Egg
  • 1 Thin Tea Matzo
  • 1/2 Cup Boiling Water
  • 1 Oz. Smoked Salmon
  • Dash of Salt
  • Touch of Pepper
  • Sprinkle of Basil
5/5 (1 Votes)

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Swiss chard stems have the same mineral flavor as the leaves, but lack their gloss and buoyant texture

  • ANCHOVY VINAIGRETTE:
  • 2 ounces anchovies (preferably salt-packed, cleaned, rinsed, and soaked in a few changes of milk -- see note)
  • 1/2 ounce garlic, minced (about 3 small cloves)
  • 3/4 cup + 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon red chile flakes, or more to taste
  • GRILLED CHARD STEMS:
  • Stems from 1 large bunch Swiss chard (save greens for another use)
  • Extra virgin olive oil
  • Salt and freshly ground pepper
  • Anchovy Vinaigrette (above)
  • Splash sherry vinegar
5/5 (1 Votes)

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Mix all ingredients together, form 8 cakes and refrigerate (on top of crushed saltines -- sprinkle a little on top)

  • 1 lb crabmeat
  • 1 egg, beaten
  • 10-12 saltines
  • Old Bay to taste
  • 1 tsp. dijon
  • 2 T. mayo
  • 1/2 red pepper,sauteed
5/5 (1 Votes)

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Saute in olive oil celery, green pepper & onion

  • 1/2 cup celery
  • 1 green pepper
  • 1 onion
  • 1 cup coarsely chopped shrimp
  • 1 cup chopped crabmeat
  • 1/2 can creme of shrimp soup (bottom half of the can--the shrimp settles to the bottom)
  • 1/2 tsp. pepper
  • NO SALT
  • 1 cup mayo
  • 2 cups grated parmesan cheese
5/5 (1 Votes)

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Cook pasta according to package directions just to al dente (chewy not mushy)

  • 3/4 pound Linguini or Penne Pasta
  • 1/4 cup Olive oil
  • 1 pound Shrimp ; peeled & deveined
  • Salt and Pepper (for seasoning shrimp)
  • 5 large Cloves of Garlic ; minced
  • 1/4 teaspoon Pepper Flakes
  • 1/2 cup Dry White Wine
  • 2 tablespoons Lemon Juice
  • 5 tablespoons Cold Butter ; cut
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 tablespoons Fresh Parsley ; chopped
5/5 (1 Votes)

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Mix all marinade ingredients

  • 2 Ahi Tuna Steaks
  • Marinade
  • 1/4 cup olive oil
  • 1/4 cup red cooking wine
  • 1/4 cup water
  • 3 T. low sodium soy sauce
  • Juice of a lime
  • 3 cloves garlic, minced
  • 1 t. pepper
  • 3 T. fresh grated ginger
  • Kale and Red Peppers
  • 2 T. olive oil
  • 2 red bellpeppers, seeded and sliced
  • 1 head of kale, stems removed and chopped
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 2 t. Chinese Five Spice
  • salt and pepper
5/5 (1 Votes)

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- preheat oven to 425 degrees

  • 1 package (16oz) frozen broccoli, carrots, and cauliflower, or fresh cooked veggies
  • 1 pound tilapia
  • 1 can (10 3/4 oz) condensed cream of celery soup
  • 1 package (8oz) shredded sharp cheddar cheese
  • 1/4 cup milk
  • 3 cups frozen tater tots
  • 1/8 teaspoon pepper
  • parsley
3.3/5 (9 Votes)

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Steamed mussels in white wine, basil and lemon butter

  • LEMON BUTTER SAUCE:
  • 4 cups mussels
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons yellow onion, chopped
  • 2 tablespoons garlic, chopped
  • 2 tablespoons pernod (licorice- flavored liqueur from France)
  • 1 1/2 tablespoons fresh basil, chopped
  • Juice of 1/2 lemon
  • 3/4 cup lemon butter sauce (recipe follows)
  • 2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
  • 2 tablespoons yellow onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 6 tablespoons, fresh lemon juice
  • 2 tablespoons, dry white wine
  • Kosher salt
  • White pepper
  • 2 tablespoons cold butter
3.3/5 (4 Votes)

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Catfish stew is the rich, creamy, and comforting dish that you're going to crave every night of the week

  • 1/2 cup chopped onions
  • 2 tablespoons of butter
  • 1-pound of catfish filets cut into chunks
  • 1 cup of boiling water
  • 2 cups of diced potatoes
  • 1 1/2 teaspoon of basil
  • salt and black pepper to taste
  • 1 (8-ounce) can of stewed corn
  • 2 cups of milk
5/5 (1 Votes)

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Catfish Stew Squid Ink Giant Raviolo