Party Fish Recipes (Most Popular)
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No, you did not just walk into a fancy restaurant. You can make this springtime dish in your own kitchen--in mere minutes!
Not only does this recipe have only six simple ingredients, but it also requires almost no cleanup! Cooking in parchment seals in flavor and moisture without any added fat.
Light and fruity, this simple fish dish gets a double dose of flavor from the coriander plant. The lemony seeds add freshness to the fish, while the vibrant leaves make the finished meal "pop."
So tangy, so savory--and so easy to make. Impress your guests with this recipe.
Creamy herb sauce and crunchy panko breadcrumbs dress up tilapia fillets for a quick dinner.
Made with real crab and less cheese than restaurants use (those are more like Cheese Rangoon)
Not only is this dish pretty on the plate, it's quick and easy to make.
These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.
Quick, easy to make,and not too expensive if you can get smoked salmon trimmings. Lo fat thick Greek yoghurt or lo fat Creme fraiche can be used instead of lo fat cream cheese. Delicious spread on crispbreads or crackers
2 weeks ago at a dinner party I made the following, compiled from about 4 or 5 different seafood recipes. Due to popular demand Iāve written down more or less what I did (I took notes for once!) and am sharing the recipe here. This is very tasty, rich feeling yet light, and actually pretty darned easy to make. The only annoying part is the white sauce, because white sauce is always annoying. It really means it when recipes say stir constantly (or rather, you darned well better be stirring in the last 30 seconds!) and it just takes forever to thicken.
Serves 8-10
Curry and Pomegranate set this veggie-licious salad apart from the rest
A yummy dish shown to me by my friend Jala. Spicy, cool, smooth and filling. A little bit of prep work and forethought, but always worth it!!!!
IMPORTANT: For best results, the fish needs to sit overnight in the lime juice to 'cook'.
My mothers delicious recipe for Camarones A La Diabla. She is from Guadalajara Jalisco.
Great for a party, special dinner or when you just want something light. Also perfect on the grill at a cook out. Fast and easy but tons of raves.
For the lemon-zest breadcrumbs:
3 Tbs. olive oil
1 cup coarse fresh breadcrumbs (from a rustic loaf)
1 Tbs. finely grated lemon zest
Kosher salt and freshly ground black pepper
For the horseradish aļoli:
5 Tbs. mayonnaise
2 tsp. prepared horseradish
3/4 tsp. fresh lemon juice
1/2 tsp. minced garlic
1/2 tsp. tomato paste
Kosher salt and freshly ground black pepper
For the fish:
3 Tbs. olive oil
4 thick skinless haddock or cod fillets, about 6 oz. each
Kosher salt and freshly ground black pepper
2 cups fresh flat-leaf parsley leaves, washed and dried
1 lemon
About 1 tsp. extra-virgin olive oil
Heat the oven to 425°F.
Make the lemon-zest breadcrumbs: In a large skillet, heat the oil over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crunchy, about 2 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest and season to taste with salt and pepper. Set aside at room temperature.
Make the horseradish aļoli: In a small bowl, mix the aļoli ingredients, adding salt and pepper to taste. Cover and refrigerate.
Sear-roast the fish: Heat the oil in a heavy 12-inch nonstick ovenproof skillet over medium-high heat. Pat the fish dry with a paper towel and season on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. When the oil is shimmering hot, arrange the fillets evenly in the pan, skinned side up. Sear for about 2 minutes, without moving; then use a slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and remove the pan from the heat.
Spread the seared side of each fillet with some of the aļoli and then a layer of breadcrumbs. (You may or may not need all of the aļoli and crumbs.) Put the pan in the oven and roast until the fish is cooked through, 5 to 6 minutes.
While the fish is roasting, put the parsley leaves in a small bowl; cut the lemon in half and squeeze some juice from one half over the parsley, to taste. Drizzle the parsley with enough extra-virgin olive oil to lightly coat the leaves, season with salt and pepper, and toss. The parsley should taste bright and lemony. Cut the remaining lemon half into four wedges.
When the fish is cooked, remove the pan from the oven and transfer the fillets to plates. Top each with some of the parsley salad and garnish with a lemon wedge.
Serving Suggestions
Serve with a salad of Arugula with Hearts of Palm, Grapefruit, and Oil-Cured Olives.
Drink Suggestions
Try a dry, fruity rosé like the 2006 Chāteau La Rouvičre Bandol Rosé ($22).
Manicotti is filling and delicious! My secret ingredients are nutmeg, ginger and cinnamon.