Fish Recipes

  • 2 tablespoons olive oil
  • 1 small shallot, minced
  • 1 lemon, juiced
  • 12 sea scallops
  • 1 pinch salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley, or to taste

Quick Pan-seared Scallops

Seafood , Shellfish , Scallops

Author: Rach7h

Delicious Way To Prepare Scallops.

Time: 21m

Yield: 4

Number Of Ingredients: 6

  • Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
  • Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
  • Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.
Nutrition Facts:

Calories 176.2 calories, Carbohydrate 5.5 g, Cholesterol 51.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 285.1 mg, Sugar 0.4 g

  • ½ cup all-purpose flour
  • 2 teaspoons seasoning salt
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 tablespoons lemon pepper
  • 16 sea scallops, rinsed and drained
  • 2 tablespoons olive oil
  • 4 tablespoons chopped fresh parsley, divided
  • 4 teaspoons lemon juice, divided

Seared Sea Scallops

Seafood , Shellfish , Scallops

Author: Chrisadams

Seared On The Outside With A Light Crust And Tender On The Inside. You May Vary The Amounts Of All Seasonings To Suit Your Taste.

Time: 30m

Yield: 4

Number Of Ingredients: 9

  • In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
  • Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
  • Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts:

Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g

  • 12 sea scallops, tough muscles removed
  • ½ lemon, juiced
  • sea salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon lemon zest

Simply Seared Scallops

Seafood , Shellfish , Scallops

Author: Stephanie Karek

This Simple Recipe Uses Minimal Ingredients In Order To Highlight The Delicious Flavor Of The Sea Scallop! Garnish With A Drizzle Of Balsamic And Chopped Fresh Basil.

Time: 9m

Yield: 3

Number Of Ingredients: 6

  • Pat sea scallops dry with paper towels. Season with some lemon juice, salt, and pepper on one side.
  • Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Cook until browned on the bottom, about 2 minutes. Season with remaining lemon juice, salt, and pepper; flip. Continue cooking until opaque, about 2 minutes more. Garnish with lemon zest.
Nutrition Facts:

Calories 170.2 calories, Carbohydrate 2.7 g, Cholesterol 38.9 mg, Fat 9.3 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 2.1 g, Sodium 320.2 mg

  • 2 teaspoons ground paprika
  • 2 tablespoons fresh minced garlic
  • 2 teaspoons Italian seasoning blend
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Grilled Garlic And Herb Shrimp

Seafood , Shellfish , Shrimp

Author: Berly15216

My Dad Gave Me This Recipe, And Every Time I Make It I Have People Begging Me For The Recipe.

Time: 2h15m

Yield: 4

Number Of Ingredients: 9

  • Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
  • Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  • Remove shrimp from marinade, drain excess, and discard marinade.
  • Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Nutrition Facts:

Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g

  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes, or to taste
  • 1 lemon, zested
  • 2 cups white wine
  • freshly ground black pepper to taste
  • 2 pounds mussels, cleaned and debearded
  • 1 cup chopped fresh flat-leaf parsley
  • 2 slices bread, grilled
  • 2 lemon wedges for garnish

Drunken Mussels

Seafood , Shellfish , Mussels

Author: Chef John

This Seriously Delicious Drunken Mussels Recipe Is One Of The Quickest Shellfish Preparations Known To Man. Bring A Flavorful, Wine-based Broth To A Boil, Add Mussels And Cover; Cook Until They Open, And Eat. That's It!

Time: 20m

Yield: 2

Number Of Ingredients: 10

  • Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
  • Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
  • Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
  • Serve with grilled bread and lemon wedge.
Nutrition Facts:

Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g

BAKED SALMON Ingredient:
  • 2 garlic cloves, minced
  • 6 tablespoons light olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
  • 2 (6 ounce) salmon fillets

Baked Salmon

Dinner , Lunch , Supper , Very Low Carbs , Fish Course

Author: Ngibsonn

Make And Share This Baked Salmon Recipe From

Time: 1h

Yield: 2 serving(s)

Number Of Ingredients: 8

  • In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
  • Place salmon fillets in a medium glass baking dish, and cover with the marinade.
  • Marinate in the refrigerator about 1 hour, turning occasionally.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place fillets in aluminum foil, cover with marinade, and seal.
  • Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Nutrition Facts:

  • 1/2 cup milk
  • 1 egg yolk
  • 1 tablespoon butter, melted and cooled
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 egg white
  • 1 pint shucked clam, rinsed and well drained
  • oil (for deep frying)
  • tartar sauce, for dipping

Battered Fried Clams

No Shell Fish


These Fried Clams Are Nothing Like The Ones You Find Frozen In The Supermarket, These Are The Real Mccoy. I Like To Serve Them With My Kfc Coleslaw Recipe #110948, Chips, Or Onion Rings And French Fries And Of Course Tartar Sauce Is An Absolute Must! Ayuh Thats The Truth. Note:the Cook Time Is 1-1/2minutes Per Batch

Time: 11m

Yield: 2-4 serving(s)

Number Of Ingredients: 9

  • In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
  • In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
  • Serve with tartar sauce.
Nutrition Facts:

  • 2 slices bacon
  • 24 unopened, fresh, live medium oysters
  • 1 ½ cups cooked spinach
  • ⅓ cup bread crumbs
  • ¼ cup chopped green onions
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 1 dash hot pepper sauce
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon anise flavored liqueur
  • 4 cups kosher salt

Oysters Rockefeller

Bake , Fall , Dinner , Bon Appétit , Main course , Seafood , Shellfish , appetizer , Appetizers , Appetizers and Snacks , Oyster

Author: Barrett

A Traditional Recipe For Oysters Rockefeller.

Time: 1h

Yield: 6

Number Of Ingredients: 11

  • Preheat oven to 450 degrees F (220 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Clean oysters and place in a large stockpot. Pour in enough water to cover oysters; bring the water and oysters to a boil. Remove from heat and drain and cool oysters. When cooled break the top shell off of each oyster.
  • Using a food processor, chop the bacon, spinach, bread crumbs, green onions, and parsley. Add the salt, hot sauce, olive oil and anise-flavored liqueur and process until finely chopped but not pureed, about 10 seconds.
  • Arrange the oysters in their half shells on a pan with kosher salt. Spoon some of the spinach mixture on each oyster. Bake 10 minutes until cooked through, then change the oven's setting to broil and broil until browned on top. Serve hot.
Nutrition Facts:

Calories 148.2 calories, Carbohydrate 7.7 g, Cholesterol 18.9 mg, Fat 8.9 g, Fiber 1.5 g, Protein 9.3 g, SaturatedFat 1.5 g, Sodium 61097.1 mg, Sugar 1.4 g

  • 4 slices sourdough bread
  • 1 tbsp olive oil
  • knob of butter
  • small bunch of parsley , stalks finely chopped (keep the leaves for the butter, and to serve)
  • 1 bay leaf
  • 1 shallot , finely chopped
  • 1kg mussels , cleaned and beards removed
  • 1 glass white wine (I used chardonnay)
  • 40g unsalted butter
  • 2 garlic cloves
  • 1 tbsp chopped parsley leaves , plus extra to serve
  • ½ tbsp tarragon leaves
  • ½ tsp smoked paprika
  • large pinch sea salt
  • 10g parmesan , grated

Mussels In White Wine Sauce With Garlic Butter Toasts

Dinner , Supper , Fish Course

Author: Rosie Birkett

You Can't Go Wrong With Mussels Cooked In White Wine. Make Your Own Garlic Butter Flavoured With Herbs And Smoked Paprika For The Toasts, Too - It's So Easy

Time: 16m

Number Of Ingredients: 15

  • First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
  • Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
  • Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts:

Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 5 cloves garlic, crushed
  • 6 large tomatoes, chopped, or more to taste
  • 1 cup dry white wine
  • 1 (6.5 ounce) can clam juice
  • 2 pounds mussels, cleaned and debearded
  • 1 cup chopped fresh parsley
  • ¼ cup butter

Garlic Wine Mussels

Seafood , Shellfish , Mussels

Author: Prairiegirl

A Simple Recipe That's My Family's Favorite. You Can Add Red Pepper Flakes If You Like. Serve With Crusty Bread To Soak Up The Juice.

Time: 35m

Yield: 4

Number Of Ingredients: 9

  • Heat oil in a large pot over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes with all their juices. Cook and stir until softened, 3 to 5 minutes.
  • Pour wine and clam juice into the pot. Bring to a gentle boil; add mussels. Simmer, covered, until mussels have opened, 4 to 6 minutes. Add parsley. Stir in butter until melted, about 1 minute.
Nutrition Facts:

Calories 555.7 calories, Carbohydrate 29.3 g, Cholesterol 131.1 mg, Fat 23.5 g, Fiber 4.1 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 861.3 mg, Sugar 8.7 g

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