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Showing: Absolutely Amazing Ahi - Amaretto Shrimp Almandine


Photo of: Absolutely Amazing Ahi

Absolutely Amazing Ahi

Submitted by: julia
This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic. 

Absolutely Delicious Stuffed Calamari

Submitted by: UNREFINEDNERD
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have! 

Photo of: Absolutely The Best Shrimp Scampi

Absolutely The Best Shrimp Scampi

Submitted by: K Mitschke
Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad! 

Acapulco Margarita Grouper

Submitted by: Bill Echols
Sea bass or any firm-fleshed fish may be used if grouper is not available. The grilled fish and fresh salsa are terrific when served with grilled corn and margaritas. 

Across the Border Tequila Shrimp

Submitted by: IrvineHousewife
Home Town: Orange, California, USA
Living In: Irvine, California, USA
I used to visit my friend Teresa in Brownsville, TX. We would cross the border to this open air vendor/food stand to eat this. The cook did not or could not hide her ingredients, so we know what was put in this dish. You can serve this with rice, beans, or make it into wraps. The ingredients are very forgiving, so feel free to increase or decrease the amount stated. 

Photo of: Ahi Poke Basic

Ahi Poke Basic

Submitted by: Josh Chan
This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results. 

Ahi Poke Salad

Submitted by: SKYELIGHT
This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts. 

Photo of: Alaska Salmon Bake with Pecan Crunch Coating

Alaska Salmon Bake with Pecan Crunch Coating

Submitted by: Chris
Baked salmon makes an excellent Christmas main course! 

Photo of: Alaskan BBQ Salmon

Alaskan BBQ Salmon

Submitted by: Tim Jannott
Simple and sweet, this recipe for grilling a whole salmon fillet is sure to be a family favorite. 

Photo of: Alaskan Halibut Lasagna

Alaskan Halibut Lasagna

Submitted by: Evelyn Gebhardt
Provided by: Taste of Home
I use tender, mild halibut that we catch in Cook's Inlet near our home for this delectable white lasagna. Even 'meat and potatoes lovers' compliment its great taste. You can substitute cod or chicken for the halibut if you like. -Evelyn Gebhardt, Kasilof, Alaska 

Photo of: Alder Plank Smoked Salmon

Alder Plank Smoked Salmon

Submitted by: Smokin' Ron
This smoked salmon derives its flavor from Alder wood planks. I get these planks at the local lumber yard. Be sure you tell whoever helps you that you are cooking salmon on the wood so that you do not get any creosote wood or other treated wood. Also, make sure you know what plank size will fit in your smoker before you go to get the wood. This salmon will come out very moist and smoky, so be prepared for some of the best smoked fish you've ever eaten! 

Allana's Zesty Red Clam Chowder

Submitted by: Allana
A rich red clam chowder with a spicy kick and plenty of vegetables. 

Allison's Cold Crab Dip

Submitted by: Allison
This simple, cold crab dip is sure to be a hit! Alter the ingredient amounts to taste. Serve with crackers. 

Photo of: Almond Sole Fillets

Almond Sole Fillets

Submitted by: Erna Farnham
Provided by: Simple & Delicious
'My husband is a real fish lover,' reports Erna Farnham of Marengo, Illinois. 'This buttery treatment is his favorite way to prepare sole, perch or halibut.' It cooks quickly in the microwave, so it's perfect for a busy weekday. 

Photo of: Almond-Crusted Halibut Crystal Symphony

Almond-Crusted Halibut Crystal Symphony

Submitted by: Susan W.
When you're done this halibut dish melts in your mouth! The credit goes to my future mother-in-law! If you can find creme fraiche you may substitute it for the heavy cream. Each filet should be between 3/4 and 1 inch thick. 

Photo of: Almond-Crusted Tilapia

Almond-Crusted Tilapia

Submitted by: Michelle Woolf
Living In: Syracuse, Utah, USA
Tilapia is coated with ground almonds and Parmesan cheese in this delicious dish. 

Photo of: Almond-Topped Fish

Almond-Topped Fish

Submitted by: Heidi Kirsch
Provided by: Taste of Home
'A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying...and the flavor is outstanding,' notes Heidi Kirsch of Waterloo, Iowa. 'Once you've tried this tender fish, you'll never go back to fried.' 

Photo of: Alternative Baked Salmon

Alternative Baked Salmon

Submitted by: LonBinder
Home Town: Port Washington, New York, USA
Living In: New York, New York, USA
A simple and tasty salmon entree. Mayo and onions deliver a sweet and creamy flavor which is perfect with the crunch of the bread crumbs. I sometimes add nutmeg, totally optional. Tastes great with rice pilaf. 

Photo of: Always A Winner Potato Salad

Always A Winner Potato Salad

Submitted by: Debi Porter
This is old fashioned potato salad but with a delightful twist. There's lots and lots of tiny shrimp accompanying the potatoes, and when you're not expecting them, they're a wonderful taste sensation. This pleasing salad serves twelve. 

Amaretto Shrimp Almandine

Submitted by: Anonymous
Shrimp and pasta in a sweet, buttery, Amaretto sauce with sliced almonds. 


 
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