Category Archives: Seafood

recipes containing seafood

Grilled Fish

Grilled Fish
Recipe type: Main
Cuisine: American
  • 1 pound salmon fillet
  • 1 pound swordfish fillet
  • chili pepper
  • 1 lemon
  • 3 tablespoons butter
  • crushed black pepper
  1. Cut salmon and swordfish into two pieces and place on the grill
  2. Sprinkle chili pepper over swordfish
  3. Squeeze juice of ½ the lemon over salmon
  4. Grill for 3 to 5 minutes before flipping
  5. Flip fish
  6. Brush swordfish with melted butter and more chili pepper
  7. Squeeze other ½ of lemon over salmon and sprinkle with black pepper
  8. Grill until cooked through

Spicy Clam Dip

Spicy Clam Dip
Recipe type: Dips
Cuisine: Americcan
  • 1 pound cream cheese
  • 3 ounces clam juice
  • ¼ cup Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • ¼ cup onion
  • ½ teaspoon liquid hot pepper sauce
  • 1 cup minced clams
  • ¼ teaspoon kosher salt
  • ½ teaspoon white pepper
  1. Add cream cheese, clam juice, mustard in a food processor and mix well.
  2. Add Worcestershire, horseradish, onions, and pepper sauce, process to mix well.
  3. Fold in clams, by hand, just until mixed season with salt and white pepper cover and chill serve slightly chilled or at room temperature

Cod Tortilla Soup

Cod Tortilla Soup
Recipe type: Seafood
Cuisine: American
Serves: 4
  • ½ cup onions -- chopped
  • 1 garlic clove -- minced
  • 1 tablespoon butter
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground cumin
  • ½ teaspoon red pepper flakes -- or to taste
  • 1 - 14½ oz can chicken broth
  • 1 - 14½ oz can whole peeled tomatoes - chopped
  • ⅔ cup frozen corn kernels
  • 4 - 5 oz cod fillets
  • Chopped cilantro -- for garnish
  • Tortilla strips
  1. In large skillet, saute onions and garlic until tender.
  2. Add oregano, cumin and red pepper flakes and saute for 2 minutes longer.
  3. Add chicken broth, tomatoes and tomato liquid; bring to a boil and simmer 5 minutes
  4. Add corn kernels
  5. Set cod fillets on top of broth and spoon liquid over cod
  6. Cover and simmer 5 minutes, or until cod just flakes when tested with a fork
  7. Set fillet in middle of bowl and spoon soup around it and sprinkle with cilantro.
  8. Garnish each bowl with tortilla strips

Cod Summer Salad

Cod Summer Salad
Recipe type: Fish
Cuisine: American
Serves: 6
  • 1 pound cod fillets
  • 4 cups chopped lettuce
  • 3 medium cucumbers -- peeled & seeded and cut into 1" chunks
  • 2 medium tomatoes -- cut into wedges
  • ½ small red onion -- sliced
  • ½ cup Greek olives -- chopped
  • ½ cup feta cheese -- crumbled
  • Sea Salt -- to taste
  • Fresh Ground Black Pepper-- to taste
  • 6 tablespoons olive oil
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  1. Cut cod into 1½-inch chunks
  2. Place cod in a shallow, microwave safe dish
  3. Cover loosely with plastic wrap
  4. Cook in microwave on high for 3 to 4 minutes (fish should be flake when tested with fork), turning ½ way through cooking time.
  5. Remove from microwave and let cool.
  7. Whisk all ingredients together.
  8. Gently toss lettuce, cucumbers, tomatoes, onion, and olives together with Oregano Vinaigrette.
  9. Add feta and cod and gently toss just until combined
  10. Season to taste with salt and pepper.
  11. Serve & Enjoy !

Classic Shrimp Ceviche

Classic Shrimp Ceviche
  • ½ lb tiny cooked shrimp (coarse chopped if you wish)
  • 1 cup finely diced cucumber
  • ½ cup finely diced ripe avocado
  • ½ cup finely diced Roma tomatoes
  • ¼ cup finely diced red onion
  • ¼ cup fresh squeezed lime juice
  • 2 Tbsp Franks Red Hot sweet chili sauce, or similar
  • 1 jalapeno chili, seeded and minced
  1. Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
  2. Serve room temperature or chilled.
  3. Serve over greens.


Skillet Cilantro Shrimp Verde

Skillet Cilantro Shrimp Verde
Recipe type: Main
Cuisine: Mexican
  • ¼ cup butter
  • 2 Tbsp olive oil
  • 1 to 2 lbs fresh, cleaned shrimp
  • 2 cups salsa verde
  • 1 cup fresh cilantro, chopped fine
  • fresh lemon juice
  • brown rice optional
  1. In large skillet over medium heat, add butter and olive oil - when hot, add the shrimp.
  2. Cook just 1 minute, stirring.
  3. Add the salsa verde and stir to combine.
  4. Reduce heat to low and cook until shrimp is firm and turns pink.
  5. Remove from heat. Add cilantro.
  6. Server over brown rice.


Fish And Cole Slaw Tacos

Fish And Cole Slaw Tacos
Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 2 lbs fresh firm white fish (tilapia, cod, haddock, etc)
  • 2 Tbsp lite soy sauce
  • ¼ cup good olive oil
  • 1 Tbsp fresh squeezed lime juice
  • 1 Tbsp real orange juice
  • 1 Tbsp rice wine vinegar
  • 1 bag (14 oz) cole slaw mix
  • salt and black pepper to taste
  • 8 whole wheat, sun-dried tomato, spinach, or corn tortillas (warmed or fried if you like)
  1. Cut the fish up into 8 equal pieces and put in a large glass bowl.
  2. Toss fish with soy sauce to coat well.
  3. Cover bowl with plastic wrap and refrigeratorate for 1 hour.
  4. Prepare cole slaw for taco topping: put olive oil, lime juice, orange juice, and rice wine vinegar in a large bowl and whisk until frothy.
  5. Add the cole slaw mix to the bowl and stir to coat the cabbage well with the dressing.
  6. Taste and add salt and black pepper as needed. Set aside.
  7. **FISH**
  8. Remove the fish from the refrigerator and take out of bowl, allowing any excess moisture to drip off.
  9. Drizzle cooking oil into a large skillet over medium-high heat. When skillet is hot, add the fish, browning on one side before flipping and browning on the other side. Make sure the fish is cooked all the way through before removing from the skillet.
  10. Lay the tortillas out on a work surface and set a piece of fish on each tortilla, then spoon some of the cole slaw mixture over the top.
  11. Add your favorite taco toppings.
  12. Serve.


Yuca Fish Patties

Yuca Fish Patties
Recipe type: Seafood
Cuisine: Mexican
Serves: 6
  • 1 Tbsp cooking oil
  • 1 green onion, chopped fine
  • 1 garlic clove, grated
  • 1 lb cooked flaky fish (not oily fish)
  • 1 cup cooked smashed yuca
  • ¼ cup bread crumbs
  • ½ tsp yellow or brown prepared mustard
  • ½ tsp ground cumin
  • sprinkle red pepper flakes
  • salt and black pepper
  • 1 Tbsp chopped cilantro leaves
  • 2 large eggs, lightly beaten
  1. Get out a skillet and put over low heat. Add the oil, green onion, and garlic and cook just until onion softens slightly and garlic is fragrant; remove from heat and set aside.
  2. In a large bowl, mix together the fish, yuca, bread crumbs, mustard, cumin, red pepper flakes, salt, black pepper, and cilantro; blend with a fork until combined, then add the egg and onion/garlic, and mix until incorporated.
  3. Form into patties and set aside while you prepare a skillet.
  4. Get out a large heavy skillet and put over medium-high heat. Add cooking oil enough to come up to ⅛ inch in skillet. When hot, carefully add the patties a few at a time and cook until browned on both sides. This should take only a few minutes on each side.
  5. Remove and let cool slightly before serving. May serve alongside a salad or in a bun like you would a burger. Top with guacamole, salsa, or sour cream if you wish.


Citrus Ceviche

Citrus Ceviche
Recipe type: Fish
Cuisine: Mexican
  • 1 lb raw firm white fish - Examples: tilapia, cod, haddock, etc.
  • ½ cup lime juice
  • ½ cup lemon juice
  • ½ cup sweet onion, finely diced
  • ½ cup Roma tomatoes, finely diced
  • 1 jalapeno pepper, seeds removed, minced
  • 1 tsp sea salt
  • 1 tsp dried oregano flakes
  • ½ tsp cumin
  • 2 Tbsp olive oil
  • 1 ripe avocado, diced
  • ½ cup chopped fresh cilantro
  1. Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
  2. Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
  3. Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
  4. The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.