Content tagged with “Main dish, fish/seafood” (Page 9)

Fish Couscous with Onion T'faya
T'fayas, special-occasion dishes served all along Morocco's Atlantic coast, are known for their thick, sweet...

Lina's Pasta & Broccoli
For this pasta, assertive broccoli is balanced by the bold and salty taste of anchovies. Golden raisins add sweet notes...

New England Clam Chowder
Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives...

Tomatillo Gazpacho
This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives...

Spicy Thai Shrimp Salad
Shrimp, bell pepper, cucumber and herbs are tossed with a spicy Thai dressing in this colorful salad. Served in Bibb...

Egg & Salmon Sandwich
Smoked salmon and egg whites on a toasted whole-wheat English muffin is the perfect power breakfast. For a more...

Jumbo Prawns & Balsamic-Orange Onions
The arrival of the first sweet onions of the season is an event to be celebrated, and this dish does just that. The...

Shrimp & Cheddar Grits
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly...

Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste...

Salmon with Pepita-Lime Butter for Two
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Toasted Quinoa Salad with Scallops & Snow Peas
This scallop-studded quinoa salad gets an exciting texture from crunchy snow peas, red bell pepper and scallions. Feel...

Salmon Salad Bento Lunch
Watercress acts as a tasty divider between the salmon salad and crackers. Multicolored peppers and grapes add color to...

Crab Salad Melts
This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—...

Cashew Salmon with Apricot Couscous
Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.

Scallops Yakitori
“Yakitori” is a Japanese word that literally means “grilled bird,” a reference to chicken bits on skewers in a sticky/...

Mussels South of Two Borders
Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those...

Broiled Salmon with Miso Glaze for Two
Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or...

Oven-Fried Fish & Chips
Fish and chips are traditionally sold wrapped in paper to soak up all the grease—not a good sign. To cut the calories...

San Francisco Crab Louis
Crab Louis, a salad of crab, hard-boiled eggs, steamed asparagus and romaine, is a West Coast favorite that has often...

Green Goddess Salad
This gorgeous salad combines fresh shrimp, cucumber, artichoke hearts and cherry tomatoes with homemade green goddess...

Thai Bouillabaisse
This flavorful seafood soup combines elements of the famous French bouillabaisse with the distinct Thai flavors of...

Shrimp Tamale Casserole with Three Sisters Black Mole
This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in...