Linguine with Seafood and Sundried Tomatoes
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Shrimp Lemon Pepper Linguini
So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!
Keep it simple, silly! This recipe has only 3 ingredients and is easy as can be, yet is full of bold flavor. Serve with rice and broccoli and you've got a great-tasting, beautiful meal!
Pan Seared Tuna with Citrus-Herb Vinaigrette
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Cod au Gratin
If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!
Chef John's Salmon Cakes
I'm using canned salmon for this delicious salmon cakes recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better, and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?
Shrimp Scampi with Pasta
Try this shrimp scampi recipe served with pasta for the ultimate seafood pasta dish.
Rockin' Oysters Rockefeller
Baked oysters with a rich creamy sauce are topped with golden bread crumbs.