Fish Recipes (Most Popular)
Sweet-tart nectatine salsa and peppery arugula are flavorful accompaniments to seared tilapia. Add seeded jalapenos to the salsa for a kick if you like.
This is a favorite family recipe, made with super simple ingrediants. It practically melts in your mouth!
This is my attempt to recreate a dish that I had in Chinatown (NYC). It still needs a little work, but it is pretty good.
From the July/August issue of Cuisine at Home. I substituted plain Greek yogurt for the sour cream and half and half that was in the original recipe.
Whipped this up one night and it has become a favorite of my picky fiance. It is light and satisfying and easy to make for two people or even just for yourself. All you need to do is use less of everthing -easy recipe to just "eyeball it"
from America's Test Kitchen. Thick white fish fillets with a meaty texture, like halibut, cod, sea bass, or red snapper, work best in this recipe. A light dusting of sugar enables rapid browning without drying out the fish.
Aluminum pouch grilling was taken to a whole new level at the Patit Creek Cellars winery in Walla Walla during Spring Release. Edward is the GrillMaster :) (May 2012)
15-18 MINUTES AND YOU HAVE A REALLY NICE DISH!
5 MINUTES TO BOIL WATER
9 MINUTES TO COOK PASTA
DURING THAT TIME: WEIGH PASTA, MEASURE ALFREDO SAUCE. MICRO PEAS, SQUEEZE LEMON. THAW SHRIMP, TAKE TAILS OFF, IF NECESSARY
ADD ABOUT 3-4 MINUTES TO BLEND INGREDIENTS ON LOW HEAT.
I LOVE ANYTHING ALFREDO, SO I JUST HAD TO FIND A WAY TO SATISFY THE URGE WITHOUT RUINING MY DAY'S NUTRITIONAL COUNT. IT'S NOT DRIPPING IN ALFREDO SAUCE, JUST ENOUGH TO COAT, BUT I STILL HAD THE FLAVOR GOING BY ADDING A FEW KICKS. I CHOOSE TO USE FROZEN RAW SMALL SHRIMP (41-60 COUNT) AND STEAM IN OLD BAY AND PEEL. TEDIOUS BUT NOT OVERWHELMING. BELIEVE OR NOT, I PEELED THE SHRIMP IT IN THE TIME THAT IT TOOK TO COOK THE PASTA AS WELL AS PREPARE THE OTHER INGREDIENTS. ADD 10 MINUTES TO STEAM SHRIMP IF YOU WANT TO DO IT THE WAY I DID.
IF YOU USE PRECOOKED PEELED SHRIMP. THERE IS NOTHING TO PREP.
BY THE WAY, A 14 OZ PACKAGE OF RAW SHELL-ON FROZEN SHRIMP WAS REDUCED TO ABOUT 8 OZ. COOKED AND PEELED.