Fish Recipes (Most Popular)
Based on other recipes on this website and what I had in the kitchen.
Scallops cook very quickly and can overcook and become tough in a matter of seconds. If scallops are too expensive or unavailable you can substitute and equal amount of large peeled and deveined shrimp.
No matter what time of year it is, you can have great barbecued tilapia quickly and easily. If shrimp is more to your liking, substitute 3 pounds, peel and deveined large or extra-large shrimp for the fish, baking just until shrimp are cooked through.
Ask for dry-packed sea scallops at your local seafood market, as these aren’t soaked in a salty solution, which increases their weight and sodium content. Before cooking be sure to remove the tough membrane on the outside of the scallop.
The trick to perfectly cooked salmon is to leave it alone. Once you add it to the pan don’t move it until it’s ready to remove. By using this cooking method you’ll end up with a crispy top and juicy medium-rare to medium flesh at the bottom.
Rich in omega-3, tuna is a great addition to any diet. Grilled tuna is given a boost of flavor by a brief rest in an orange marinade but any longer than 30 minutes and you’ll start to overpower the tuna’s delicate flavor.
Tilapia is a wildly available fish due to large-scale farm raising around the world. It’s great to use in many dish as it’s neutral flavor takes to many different types of cuisines.
green papaya peeled cut in julienne, yellow pepper and green pepper cut in strip, coriander leaf chopped,
alaskan king crab only meat, dressing pineapple and orange juice,
Add one or two tablespoons of Enrico's Chunky Salsa (Hot) to a fully drained can of tuna in water. Mix well and enjoy. You can do this one in a minute and it is tastier than mayonaisse. Healthier, too.