Recipezaar: Saltwater Fish recipesThe newest Recipezaar recipesin:Saltwater FishSago Stuffed Crab Crusted Grouper- May 30, 2008 A crispy stuffed baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at. -- posted by dochollidayhttp://www.recipezaar.com/306243 Sweet Soy and Ginger Fish- May 30, 2008 something different for the bbq Prep time includeds 30mins marinating time -- posted by Sonya01http://www.recipezaar.com/306241 Caribbean Honey-Spiced Amberjack With Mango Salsa- May 30, 2008 Charcoal grilled amberjack with a Caribbean honey-spiced coating served with honey-lime mango salsa adapted from a National Honey Board recipe for Caribbean Honey-Spiced Chicken -- posted by dochollidayhttp://www.recipezaar.com/306229 Salt and Sichuan (Szechuan) Pepper Tuna With Wasabi Mayonnaise- May 29, 2008 This is a wonderful recipe that is so quick and easy to prepare and is great either on the grill, if it is BBQ weather or just done in the frying pan as I cooked it the other night. Depending on how you like your tuna cooked it is on the table in about 15-20 Min's. I like my tuna pink in the middle as tuna should be undercooked, otherwise it gets quite tough. -- posted by The Flying Chefhttp://www.recipezaar.com/305735 Ancient Cooked Tuna - (Fileta Tonou Sti Katsarola)- May 28, 2008 Here's an easy to make meal. I'm sure that any fish with a similar texture to that of tuna would work as well. Serve with rice and a green tossed salad. -- posted by Annaciahttp://www.recipezaar.com/305531 Murray's Tuna Casserole- May 28, 2008 My dad would make this often, serve it warm for dinner, and cold for leftovers the next day. If you like cheesy tuna casserole, you can add 12 cup of shredded cheddar cheese to the mayo mixture or sprinkled on top followed with the breadcrumbs. While warm, this is very creamy. When you refriderate it, the macaroni absorbs the mayo and it becomes flakier. Both ways are delicious! --Bird -- posted by 2Bleu (Bird&Buddha)http://www.recipezaar.com/305262 Scallop & Fish Stew- May 28, 2008 A simple stew that comes together lightening quick. Makes a great light dinner served with salad and crusty bread. We've used many different types of fish, but blue marlin is especially tasty if you can get it! -- posted by damienduckshttp://www.recipezaar.com/305257 Pritikin Style Poached Fish- May 28, 2008 This recipe is insanely flavorful and fat free -- posted by Chef Penn Statehttp://www.recipezaar.com/305235 Mediterranean Mahi Mahi With Olive and Shallot Tapenade- May 23, 2008 This is a copycat recipe from Cheesecake Factory. I had it the first time last year in 2007 and I can't count how many times I've had it since then. Hope this turns out okay, courtesy of recipelink.com Source: Chef,Jennifer Martinkus and Derrin Davis -- posted by Chef 725350http://www.recipezaar.com/304676 Marinated Grilled Tuna Steak- May 22, 2008 The secret to a perfect tuna steak is to cook it as you would a rare or medium-rare steak, overcooking will produce a tough dry fish, the center needs to be pink -- plan ahead the steaks need to marinade for 8-24 hours, prep time includes refrigeration time --- I have made this in the past many times it is very good! -- posted by KITTENCALhttp://www.recipezaar.com/304590 |