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Prawns Curry

Submitted by: SUSMITA

Living In: Seattle, Washington, USA

This delicious curry dish with prawns uses rice flour and turmeric to coat the prawns which are cooked in a sauce made with pureed tomatoes, onions, green chile peppers, cumin, Kashmiri red chili powder, and ginger-garlic paste.

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Avocado Prawns

Submitted by: dollychiaa

Pan-fried prawns are simmered briefly in a sauce of mashed avocado, lemon juice, and parsley for a brightly delicious dish.

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Orange Salmon with Rice

Submitted by: L. Britten

Salmon is smothered with an orange soy sauce and served on a bed of steaming rice.

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Two-Salmon Strata with L'Evanjules

Submitted by: DuVillage

Cooked and smoked salmon are layered with cheese and croissants and topped with an egg, sour cream, caper and dill mixture before baking to a bubbly brown to serve.

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Seared Scallops with Pineapple, Ginger and Lemon Grass Salsa

Submitted by: Seattle Food Geek

Succulent sea scallops are seared to golden perfection and served over tender crisp green beans with a bright and fragrant pineapple salsa.

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Easy Creole Okra and Shrimp

Submitted by: jrchef

Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.

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Salmon Quiche

Submitted by: Stef

Salmon and Cheddar cheese are baked together in this simple, yet sophisticated egg pie.

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Easy Mediterranean Fish

Submitted by: mleiland

The flavors of Greece are combined with halibut and baked in an aluminum foil pouch.

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Ragu® Shrimp Marinara

Submitted by: Ragu®

Buy ready-peeled shrimp and this recipe is ready in minutes!

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Ragu® Linguine with Red Clam Sauce

Submitted by: Ragu®

Toss in some chopped fresh parsley for a dash of bright color and fresh flavor!

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Pot Stickers (Chinese Dumplings)

Submitted by: Ayeen

Fat little Chinese stuffed dumplings, filled with a savory beef and shrimp filling, are browned in a skillet, then steamed until hot and tender. This recipe makes a lot of filling, good for having plenty of pot stickers to freeze and have any time.

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Tuna From Can To Frying Pan

Submitted by: katiewilliams

On the table in 15 minutes, this simple tuna sauce served over steamed broccoli is perfect for a busy weeknight meal.

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Sauteed Abalone

Submitted by: mxmom

Home Town: Gridley, California, USA

Living In: Red Bluff, California, USA

Abalone is pounded thin then cooked with lime and garlic and served over a bed of linguine and Alfredo sauce.

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Szechuan Peppercorn Salmon

Submitted by: Always Cooking Up Something

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

A spice rub of Szechuan peppercorns and garlic put a new spin on simple broiled salmon. Use wild Alaskan troll-caught salmon for best flavor.

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Pretzel Crusted Cod with Apricot Dijon Sauce

Submitted by: SMUCKER'S®
Provided by: SMUCKER'S®

Cod fillets are coated with seasoned crushed pretzels, cooked until golden brown and served with an apricot-dijon mustard sauce in this quick and tasty preparation.

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Chompchae Deopbap (Korean Spicy Tuna and Rice)

Submitted by: somthinclever

Home Town: Orillia, Ontario, Canada

Tuna gets a spicy make over in this flavorful Korean stew packed with kim chee, cucumber, and carrots.

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Caramel Coated Catfish

Submitted by: Everett

Catfish is coated in a savory caramel fish sauce in this traditional Vietnamese dish.

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Sarah's Special Sushi

Submitted by: Sevenne

This California-style fusion sushi features untraditional but delicious smoked salmon and cream cheese rolled into nori seaweed sheets with sushi rice, then sliced into rounds.

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Shrimp Egg Foo Young

Submitted by: Karen

Home Town: Carbondale, Illinois, USA

The best recipes are always found on old, tattered, sticky recipe cards, and this one is a simple, beloved Chinese restaurant-style egg dish, made with only a few ingredients. It's quick, tasty, filling, and cheap.

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Asian Avocado Aioli with Salmon Fillets

Provided by: Chileanavocados.org

Asian flavors and avocado play well together in this open faced sandwich. Instead of arugula you can use mixed baby greens. And you can replace the fish fillet with a steak or burger. For a variation, try the aioli over cooked shrimp or crab.