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Seafood recipes - 80 recipes

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Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with c

  • 100g pak choi
  • 4 x 150g fillets firm white fish
  • 5cm piece ginger, finely shredded
  • 2 garlic cloves, finely sliced
  • 2 tbsp low-salt soy sauce
  • 1 tsp mirin rice wine
  • 1 bunch spring onions, finely shredded
  • handful coriander, chopped
  • brown rice, to serve
  • 1 lime, cut into wedges, to serve
3/5 (139 Votes)

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Peel the prawns, reserving the shells and season

  • 600 g freshwater prawns
  • 1 carrot, chopped
  • garlic, crushed (to taste)
  • coriander, chopped
  • 1 leek, chopped
  • parsley, chopped
  • 1 tbsp dried basil
  • 3 tbsp olive oil
  • 1 cup white wine
  • 1 ripe tomato
  • 1 ½ cup creme fraiche
  • 1 egg white
  • 3 medium onions, chopped
  • 1 ¾ cups of rice
  • ½ cup brown rice
  • 4 tbsp butter
  • 300 g calamari, in rings
  • 1 whole egg
  • olive oil
3.7/5 (75 Votes)

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Drain oyster cans. Heat skillet of peanut oil or deep fryer

  • 4 cans of oysters
  • 2 cups corn meal
  • 1 T salt
  • 1 t onion powder
  • 1 t garlic powder
  • 1/2 t cayenne pepper powder
  • 1 t ground black pepper
3.4/5 (134 Votes)

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Debeard mussels. Heat butter in large pan, add onion, garlic and dlour

  • 1 kg fresh live Scottish Mussels
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tsp flour
  • 1 tsp Dijon mustard
  • 150 ml cider
  • 15 g fresh parsley, chopped
3.4/5 (83 Votes)

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For an easy side dish to complement a spring roast, just cook this recipe without the salmon

  • 400g new potatoes, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves
2.9/5 (151 Votes)

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Bring the water to a boil

  • 1 small can of asparagus
  • 1 can of crab
  • 1 litre of water
  • 2 egg whites
  • fresh coriander
  • potato starch
  • fish stock or chicken powder
3.6/5 (147 Votes)

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1. Prepare the vegetables: - peel and chop the onion; - peel and crush the garlic; - chop and deseed the red pep...

  • 1 onion 750ml stock (1 x veg
  • or 1-2 clove/s of garlic or chicken stock cube)
  • 1 red pepper
  • 250g rice
  • 1 chicken breast (or 4 thighs)
  • 25g frozen peas
  • 1 x 15ml oil
  • 100g mixed cooked seafood
  • (e.g. prawns, mussels and squid),
  • 1 x 5ml spoon turmeric optional
  • 1 x 5ml spoon paprika
3.4/5 (58 Votes)

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Prepare the scampi: Shell and baste their tummies in lemon puree and season with salt and pepper

3.2/5 (116 Votes)

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Melt in the mouth spicy prawns

  • 500g jumbo prawns - frozen or fresh
  • 3 cloves of garlic
  • 2 spring onions
  • 1 chilli
  • 1 small pepper
  • 4 nests of boil in the pan fine egg noodles
  • Juice of 1 lemon
  • 1/2tsp paprika
  • 30g butter
  • 1 tbsp olive oil
3.3/5 (113 Votes)

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Prepare (or thaw) the squid

3.3/5 (12 Votes)

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Gently poach the haddock in boiling water for 7-10 mins until the flesh is tender

  • 1lb smoked haddock fillet
  • 6oz long grain rice freshly cooked
  • 4oz butter
  • 3 hard boiled eggs, shelled and chopped
  • 2 level tbsps chopped parsley
  • 1/8 level tsp cayenne pepper
  • 1/4 tsp salt
3.2/5 (111 Votes)

Chop the shallots. Moisten with white wine, reduce until dry

  • - 36 Normandy oysters n ° 3
  • - 250 g of truffle butter (200 g butter and 50 g of truffles)
  • - 2 shallots
  • - 20 cl dry white wine
  • - Coarse salt
3.4/5 (153 Votes)

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Poached oysters with truffle butter Steamed fish with ginger & spring onion