Caribbean Crab Souffle
My dad always makes this souffle on Christmas Eve when guests are over. It is equally delicious made with lobster.
A delicious Spanish cod recipe with a pungent tomato sauce, green olives, and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal.
This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month.
Pan-Fried Swai Fillets
My husband loves fish. Since I am allergic, I don't partake. Swai was on sale at the grocery so we picked some up. Since he has never tried it before, I decided to cook it in a familiar way for him. He devoured it. I served this with honeyed carrots and fried yellow squash.
Chef John's Shrimp and Grits
Shrimp and grits is a very simple recipe, but make sure you have everything ready before you start cooking the shrimp. They only take a few minutes to sauté, so you don't have time to run and chop scallions or juice a lemon. Once everything is assembled, this recipe is a snap. To make things even easier, you can make the grits a bit ahead since they stay hot a very long time.
Chef John's Salmon
I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
Chef John's Salmon in Parchment
Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.
Salmon with Brown Sugar Glaze
Tender, flaky salmon fillets topped with a sweet brown sugar-Dijon glaze.