Fish and Seafood Recipes

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

tpem74 says:

From Taste of the South

See Recipe

From Taste of the South

See Recipe

nagee2 says:

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From Taste of the South

See Recipe

From EatingWell

Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the best presentation, flake the salmon with a fork, then stir gently into the salad to keep it in chunks, not tiny bits.

See Recipe

Laura198LR says:

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

This dish gets better the deeper you get into the bowl. You'll definitely want to serve this with some good crusty bread to dunk into the broth and scoop up the bits of sausage left behind. You can find soppressata in the supermarket's cheese case or hanging near the deli case.

See Recipe

From Fine Cooking Magazine

If you have fleur de sel, use it to season the finished salad. The salt flakes are an appealing contrast to the sweet and citrusy dressing.

See Recipe

From Fine Cooking Magazine

See Recipe

From Fine Cooking Magazine

This elegant starter takes fish and chips to a whole new level.

See Recipe

From Fine Cooking Magazine

The richness of sear-roasted salmon is contrasted by the bright, sweet-tart salad of fennel and apple that tops it. This recipe features a few unusual spices, namely tart sumac and fragrant fennel pollen. If you can't find fennel pollen, you can omit it; the dish will still be very flavorful. If you use paprika instead of sumac, the fish and fennel will take on a rich, red hue.

See Recipe

From Taste of the South

See Recipe

From Fine Cooking Magazine

Keep a stock of canned tomatoes, canned tuna, and green olives around, and you can make this pasta at a moment's notice. Don't skip the fennel seed--it complements the tomatoes and tuna and pulls this sauce together. Adjust the garlic and red chile flakes to your taste, too, but be generous.

See Recipe

tashbrando says: