Fish Go to Lee's RecipesFish and Scallops and Oysters and Seafood Soups

[Cod / Haddock] [Halibut] [Sole] [Bluefish] [Tuna] [Shrimp] [Scallops] [Oysters] [Fish Soups] [Cakes] [Thai fish] [Shellfish] [Crab] [Clams] [Lobster] [Mussels] [NEW] [Wine] [Sides/Condiments] [Collections] [Ethnic] [Lee's Recipes]

Salmon Salmon

Smoked Salmon Panini
Smoked Salmon Cheesecake rich, creamy and savory
Pasta al Salmone Affumicato from Eva (in italiano)
Pommes de terre au four au Saumon Baked Potato with Salmon (en français)

Steamed Salmon in a Rice Cooker developed by Lee; can be cooked in a hotel room
Cook Salmon 6 Ways: 1 Pan Fry, 2 Roast, 3 Grilled, 4 Poached, 5 Parchment 6 Cured
Benefits of Canned Salmon and Tuna, and more

Straw and Hay Pasta with Salmon from Joe Famularo
Farfalle with Salmon, Mint, and Peas
Smoked Salmon Vodka Cream Sauce
Salmon and Linguine with Cream Sauce gluten-free
Grilled Salmon with Peanut Sauce from Taste of Thai
Asian Style Gravlax from Caprial
Salmon Nachos with Cilantro-Lime Sour Cream from Gorton's
Spicy Salmon Over Creamy Eggplant similar to Rogers High School Colonial Diner version
Salmon with Sweet Ginger Chili Glaze originally from Bon Appetit
Pomegranate Glazed Salmon from Zahav: A World of Israeli Cooking 1997 by Michael Solomonov
Lattice Salmon with Tomato Coulis and Spinach Sauce from Savor the Moment Junior League of Boca Raton p. 22
Blackened Salmon Cajun
Bean & Salmon Salad with Anchovy-Arugula Dressing Eating Well 2009; with canned wild Alaskan salmon

Interchanging Fish
White fish with other white fish
Fatty fish with other fatty fish.
Haddock and Turbot
Cod, Pollock, Haddoc, Scrod
Salmon, Rainbow Trout, Arctic Char
Mackerel does not interchange well

Salmon Burgers
Salmon-Potato Cakes with Mustard Tartar Sauce can be fried or air-fried
Salmon Cake Sandwiches with Watercress and Miso Dressing
Salmon Cakes with Papaya Sauce with White Sangria
Salmon Cakes with Lime Sauce from It's Good for You by Pampered Chef pg. 20
Salmon Hash with Dilled Crème Fraiche from Bill and Cheryl Jamison; made with fresh salmon; great with eggs
Salmon Quesadilla with Kokos Coconut Cheese, Tomato Avocado Salsa and Creamy Dill Sauce from Brothers Green
Scottish Fish Cakes (made with salmon and cod)
Wild Alaska Pollock Falafel with Mint Hummus and Harissa Carrots

Roasted Salmon with Clementine light, healthy, seasonal dish, high protein, dairy free, gluten free, paleo
Maple Dijon Grilled Salmon
Baked Dijon Salmon with Pecan and Crumb Crust
Smoked Paprika Roasted Salmon with Wilted Spinach from McCormick Spices
Wine-Steamed Salmon with Wild Alaskan salmon, dill, yogurt, cucumbers; from French Culinary Institute's Salute to Healthy Cooking
Salmon with Creamed Cabbage from Joel Robuchon
Horseradish-crusted Salmon
Cumin Glazed Grilled Salmon from Durkee Spices
Lemon Glaze Salmon from Coastal Vineyards in Westport, Massachusetts
Spring Thyme Salmon from McCormick Spices
Pecan Crusted Salmon with Dijon mustard, butter and honey
Pecan Crusted Salmon with Mango Salsa
Sheet Pan Pecan-Crusted Salmon with Brussels Sprouts
Lee's Every Day Salmon with Mango Salsa
Oven Roasted Salmon with Parmesan-Mayonnaise Crust

Salmon with Walnut Topping and Roasted Green Beans
Chanterelle's Salmon with Beet and Lime Butters from Chanterelle Restaurant NYC
Salmon Baked in a Bag with Citrus, Olives and Chiles from Sara Moulton
Brown Sugar Glazed Salmon w/ honey, Dijon mustard, soy, ginger
Sesame-Soy Salmon from Coastal Living
Honey Glazed Salmon with Black Bean Corn Salad and Wilted Spinach from Rachel Ray
Salmon and Lentil Salad Butter-poached Salmon and Lentil Salad from Chef Billy Parisi
Poached Salmon II with butter, white wine, garlic, and dried parsley
Poached Coconut Ginger Salmon from Just One Bite by Rebecca Katz, p. 59
Oven-Poached Salmon with Thyme, Dill and Vermouth from Milk Street
Poached Salmon Provencal from Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington p. 74
Lemon Pepper Salmon in the Instant Pot

Japanese-Style Rice with Flaked Salmon and Shiitake Mushrooms from Milk Street
Rice Cooker Bibimbap With Salmon and Spinach Korean

Tea-Smoked Salmon smoked in a Wok
Tea-Rubbed Salmon With Steamed Scallion-Lemon Rice from Ming Tsai
Cedar Plank-Grilled Salmon with Avocado-Orange Salsa
Grilled Salmon Salad with Lime, Chiles and Herbs from New York Times
Chili Rubbed Salmon with Cilantro Avocado Salsa
Baked Salmon with Avocado Sauce
Mesquite Stove Top Smoked Salmon Fajitas
Emeril's Stove-top Smoked Salmon
Steven Raichlen's Sunday Morning Smoked Salmon
Northwest Stove-top Smoked Salmon
Stove-top Smoked Salmon Pimiento
Smoked Salmon Belly aka Salmon Candy
Steelhead Trout Poached in White Wine with Honeybell Butter tastes like salmon
Baked Trout with Beurre Blanc Sauce from la Osteria
Salmon with Potatoes and Peas in a Ginger Broth superb
Oven-roasted Salmon with White Beans, Tomatoes and Spinach superb
Maple-glazed Salmon Bites with Apples and Chives superb
Salmon en Papillote with Tomatoes and Basil superb
Salmon, Poached, Smoked and Pickled
      includes recipes from Jewish Cooking in America by Joan Nathan

Thai Panang Salmon Steak
Thai Salmon Steak in Yellow Curry Sauce
Salmon with Curried Balsamic Orange Glaze
Salmon with Angel Hair Pasta, Asparagus and Dill
One-Pan Salmon with Potatoes and Asparagus Dinner baked in the oven 400 degrees
Tunisian Salmon served with Greens and Asparagus; en français
Salmon Mango Asparagus from Asparagus, the Best Recipes by Sabine Vonderstein Pg. 79

Salmon and Lentils With Moroccan Tomato Sauce

New TopFish Recipes Feb 2017 - Previous - Make

  1. Roasted Shellfish Stew w/ Mussels, Clams, Shrimp and Linguiça from Waldy Malouf
  2. Green-lipped Mussels in Coconut Milk and Lime from Cathy
  3. Pesce con Pomodoro Burro (Fish with Tomato Butter) from Cathy
  4. Red Snapper in Parchment stuffed with lemon slices, salt, pepper, olives and tomatoes or squash; from Cathy
  5. Stovetop Tea Smoked Fish in Emeril's stove-top smoker; from Cathy
  6. Tea Smoked Salmon in a heat resistant, oven proof casserole; from Cathy

  7. Cilantro and Lime Fish Tacos from Kevin
  8. Cilantro Lime Salmon from Kevin
  9. Cilantro and Lime Vinaigrette from Kevin
  10. Cilantro Lime Grilled Halibut w/ green olive salsa verde; from Kevin
  11. Cilantro and Lime Rice from Kevin

  12. Roasted Salmon with Clementine
  13. Smoked Salmon Cheesecake creamy and savory
Thai Salmon Baked in Foil
Marinated Baked Salmon
Baked Mustard Salmon with Panko
Mustard Salmon with Cabbage and Potatoes from One Pot by Martha Stewart, salmon coated with horseradish, grainy mustard and lemon zest.
Lime Steamed Salmon
Spice-Rubbed Seared Salmon Healthful Indian Flavors by Alamelu Vairavan
Balsamic-Thyme Marinated Salmon
Alaskan Salmon Recipe List
Roasted Salmon with Pomegranate Butter Sauce
Lee's Salmon Wasabi
Lee's Salmon Shepherd's Pie
Emeril's Salmon Pie
Salmon Noodle Casserole
Poached Salmon and Wild Blueberry Creme Fraiche
Cold Poached Salmon With Lemon-Tarragon Dressing
Aromatic Poached Salmon with Rye and Caper Breadcrumbs w/gin and parsley
Salmon Fillet with Lemon, Tarragon and Garlic Sauce
Mediterranean Salmon Sheet Pan Dinner
Fruit Salsa with Blueberries and Kiwi for Salmon
Grilled Scottish Salmon with smoked tomato jam and lentils with asparagus vinaigrette
Phyllo-wrapped Salmon with Roasted Mushroom Casserole and Red Wine Sauce from Eric Ripert
Mark Bittman's Salmon
Manhattan Salmon
Salmon with Fennel and Olive Salad from Jamie Purviance
Steamed Salmon with Fennel and Citrus from Marcus Samuelsson
Salmon Rockefeller from Jamie Purviance
Grilled Salmon and Smoky Tomato-Chipotle Sauce from Weber

Grilled Salmon with Mushrooms, Sweet Onions and Pinot Noir Sauce from The Wine Lovers Cookbook by Sid Goldstein
Grilled Salmon w/Roasted Poblano-Lime Butter from The Wine Lovers Cookbook by Sid Goldstein
Salmon with Soy, Ginger, and Sake from Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Joyce Goldstein Page 172
Salmon and Roasted Sweet Potato and Butternut Squash with Dried Cranberries and Pecans by Lee
Salmon Canapes from Rhumbline Restaurant in Newport, Rhode Island
Salmon Baked in a Foil Parcel with Green Beans and Pesto from Jamie Oliver
Salmon en Papillote with Cilantro Butter and Phyllo-wrapped Asparagus in parchment paper

Back to Lobsters Lobster

Maine Crab and Lobster Rolls - Crab

TopCod, Haddock, and more


Cod Recipes

Cod Au Feu from Chef Rick Moonen
Rosemary Cod with Vanilla Rutabagas from Andreas Viestad
Cod Poached with Garam Masala and Coconut Milk
Poached Cod in Tomato Broth from Martha Stewart
Cod with Mushrooms, Garlic & Vermouth from Fine Cooking
Cod with Mushrooms and Tomatoes for Two
Codfish Chowder for Two
Cod in Spicy Coconut Sauce from Spices: A cook's guide to specific recipes
Healthy Cod with kale and beans from Shape magazine
Blackened Cod with Mango Salsa
Sheet Pan Chimichurri Cod with Potatoes and Squash with fresh and pungent herbed chimichurri sauce from Israel National News/Food
Fish on a Bed of Garlic Mashed Potatoes and Spinach like they do at Nick's Fish House in Baltimore
Cod with Lemon Marmalata from David Pasternack
Codfish with Blueberry Ginger Foam
Crusted Hake with Radishes and Turnips from Justin Chapple; w/ Cream of Wheat cereal
Brick Alley's Portuguese Cod from Chef Gary Mathias; with chorizo, tomatoes, kale, cannellini, and white wine
Cod in Saffron Broth with Chorizo and Potatoes from Dinner Illustrated by America's Test Kitchen, p. 230
Scrod Baked with Mayonnaise and Crumbs from The Legal Sea Foods Cookbook by George Berkowitz
Baked Boston Scrod from Sara Moulton; inspired by Jasper White; with Buttery Crumbs made with oyster crackers
Dilly Haddock
Smoked Haddock with Braised Chorizo and Leeks from Perfect Plates in 5 Ingredients by John Whaite

Blackened Fish from Paul Prudhommes' Lousianna Kitchen
Striped Bass with Clams, Black Olives, and Chorizo from Yankee Magazine
Striped Bass with Tomato Relish from __
Baked Fish from Iceland very easy and delicious; from UNICEF children's cookbook; with Emmenthaler cheese
Striped Bass sauteed in butter with salt and pepper like Cynthia's father Ed used to make in Jamestown, Rhode Island
Striped Bass with Heirloom Tomato Scampi (outside link separate window) from The Sweet Life: Diabetes Without Boundaries by Sam Talbot, p. 149
Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney by Cyril Renaud, chef at Fleur de Sel in New York from New York Times by Amanda Hesser
Shrimp and Arugula Sauce by Nancy Verde Barr
Spaghetti with Lobster, Tomatoes, and Capers from Jasper White
Moroccan Fish Hot and Spicy Red Snapper
Curacao Fried Red Snapper
Baked Rockfish with Spicy Peanut Sauce from Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food by Evan Goldstein and Joyce Goldstein Page 91
Snapper with Zucchini and Toasty Garlic Mojo Red Snapper, or Halibut, or Bass
Mustard-roasted Snapper
Roasted Branzino from Europe, appear in markets with heads, tails, and bones intact. The flesh is a little like striped bass

Baccalà (Salt Cod) Brandade from NetMan

Top Sole

30 Minute Stuffed Filet of Sole from Bishop's Orchards in Guilford, Connecticut
Baked Stuffed Sole with Crab Stuffing and Lobster Newburg Sauce similar to sole at Grist Mill Tavern in Seekonk, Massachusetts
Baked Sole with Pesto Sauce
Perfect Fish Grilled with Sauces, Marinades and Rubs from Chicago Tribune
Dover Sole Meunière from NetMan
Fillet of Sole with Raisin Sauce
Sole with Raisin Sauce (Psari Me Psaltsa Stafedes) from Greek Cooking for the Gods by Eva Zane (1975) pg. 89
Mediterranean Stuffed Sole from Simply Atlantic Seafood
Venetian-style Sweet and Sour Sole with Wilted Spinach from Jody Adams

Top Halibut


Braised Halibut with Pistachios, Preserved Meyer Lemon, and Capers from A16 Restaurant in San Francisco
Spring Halibut with Prosciutto and Peas
Halibut Braised with Saffron, Fennel, Tomatoes and Mussels from Jasper White
Halibut with Mushrooms, Quinoa, Tomatoes and Chives from Michael Schlow
Halibut Roasted with Red Bell Peppers, Onions, and Russet Potatoes from Everyday Health
Pecan-crusted Halibut with Dijon Cream Sauce
Seared Halibut, Mussels and Onions in a Cider Broth
Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce from The Twelve Seasons Cookbook by Alfred Portale
Braised Halibut with Leeks, Mushrooms, Clams and Mussels
Braised Halibut with Clams at Ostra in the Back Bay of Boston
Pan-roasted Halibut with Leek & Potato Puree, Manila & Local Clams, Grilled Green Onion and Marb at Ostra in the Back Bay of Boston
Halibut à la Nage with Clams, Dill, and White Wine with fennel, white wine, dill, and celery; from Daniel Gritzer
Cilantro Lime Grilled Halibut with green olive salsa verde; from Kevin

Seafood with Limeade Pad Thai Marinade
Coconut and green mango fish parcels from Heavenly Fragrance by Carol Selva Rajah
Thin Spaghetti with a Rich Seafood Sauce from Joe Famularo; lobster, squid, clams, sole or other white fish
Fisherman's Paella from La paella : deliciously authentic rice dishes from Spain's Mediterranean Coast by Jeff Koehler, pg. 46
Shellfish Risotto from Chef Alfred Portale; no fish, uses squid, lobster, littlenecks, jumbo shrimp, mussels; takes forever to make
Sardine Meatballs - Polpette di Sarde al Sugo from Sicily
Tunisian Fish Ball Tagine
Chef Norman Musa's Fish Curry from Malaysia

Caribbean Fish Fritters from Joe's Cookbook
Haddock Cakes with Tartar Sauce from The Thomaston Cafe in Maine
Thai-style Fish Cakes from Wok & Stir-fry, Page 38
Fishcakes with Chorizo and Caper Sauce from British chef Tom Kerridge
Chunky Fish Cakes from Australian chef Bill Granger

Smoked Haddock
Smoked Haddock and Potato Wedges
Stuffed Flounder with Spinach and Carrots from Mary Ann Esposito
Lee's Haddock with Spinach and Carrots
Arctic Char on a Bed of Kale with sour cream, horseradish and dill sauce
Steamed Haddock in Foil
French Fish Pie with haddock, dry white wine, leeks, crème fraîche, breadcrumbs, and Parmesan
Luxury Fish Pie with Rosti Caper Topping from British celebrity chef Delia Smith
Fish Pie from British chef Marco Pierre White
Terrine de Nicole with red fish and potatoes
Soft Fish Tacos with Guacamole and South American Slaw from Weber's Real Grilling by Jamie Purviance
Soft Tacos with Red Snapper and Tomatillo-Avocado Salsa from Weber's Real Grilling by Jamie Purviance
Fish Tacos Chili-Heads
Southwestern Fish Taco Salad from McCormick Spices
Baked Fish in Tahini Sauce
Tilapia Fish Recipes
Jamie Oliver's Fish and Chips light, with beer batter
Jamie Oliver's Keralan Fish Curry w/ chilli powder, coconut, coriander, garlic, ginger, mustard seeds, onion, shallots, turmeric, chopped tomatoes
Macadamia Nut Crusted Mahi Mahi
Macadamia-crusted Fish with Herb Salad
Macadamia Nut Crusted Fish with Vanilla Bean Butter Sauce served with Vanilla Mashed Potatoes
Monkfish Roulade by Jacques Pépin
Garlic Chili Pepper Tilapia with Oranges and Sweet Red Chili Noodles with Sesame Seeds from Taste of Thai
Spinach Fettuccine with Sea Bass and Lemongrass-Coconut Cream (Chardonay from The Wine Lovers Cookbook by Sid Goldstein
Tagliarini with Sea Bass Clams Mussels and Brown Shrimp
Sea Bass with Pasta Agave
Fish Fillets with Tomatoes, Squash, and Basil baked in parchment paper, from Bon Appetit June 2012 - Marilyn Jeanne made this!
Fish and Vegetables with Pesto Baked in Foil Packets with red snapper or orange roughy fillets, asparagus, plum tomatoes and squash
Sea Bass with Artichokes, Zucchini and Tomatoes baked in a glass dish, from Bon Appetit May 1999
Parmesan-crusted Fish pollock or tilapia; includes Chef Rizwan Ahmed's version
Fisherman's Spaghetti w/ garlic, onion, mussels, clams, oysters, flounder, scallops and a dash of prosecco, from Edible Island

Tuna Fish

Quality imported canned tuna is great in pasta dishes. See List Tuna w/ Pasta Recipes in cookbooks.

Spaghettini with Italian Tuna by Joe Famularo
Tuna Steak con Puttanesca
Tuna and Anchovies over Capellini
Spaghetti Positano with imported Italian or Spanish tuna
Seafood Shepherd’s Pie (Fisherman's Pie) with scallops and canned tuna
Hawaiian Ahi Tuna Poke
Spaghetti with Albacore Tuna Puttanesca Sauce
Sesame Roasted Tuna in Orange and Star Anise Marinade from Basic Flavorings: Spices by Clare Gordon-Smith
Tuna Noodle Casserole with Chunky Lemon Herb Bread Crumbs, from Andrew Zimmern
Farro Penne with Tuna and Pancetta from Boston Globe
Linguine with Tuna Meatballs from On Top of Spaghetti by Johanne Killeen and George German pg. 92 (Npt)

Bluefish Fish

About Bluefish
Grilled Bluefish with Corn, Chanterelles and Rosemary Oil
Broiled Bluefish with Herb Mayonnaise
Baked Bluefish
Bluefish Cakes with Spicy Mayonnaise from Steve Johnson

Bluefish Chowder from Jasper White

Smoked Bluefish Dip from A Little Taste of Cape Cod: Recipes for Classic Dishes by Annie B. Copps

Fish Soups Fish and Chowders Top Soups - Clam Chowders - Cioppino - Mussel Chowders - Chowders in Cookbooks

Fish Stock best base for fish soups and chowders

See Recipe List for Jasper White's 50 Chowders and Chowders in cookbooks.

Mussel and Chorizo Soup

Bouillabaisse and Bouillabaisse 2 en français
Bouillabaisse Turner Fisheries
Bouillabaisse (Mediterranean Fish Soup) from Williams Sonoma
Roasted Shellfish Stew w/ Mussels, Clams, Shrimp and Linguiça from High Heat p.190 by Waldy Malouf
Grilled Seafood Bouillabaisse from Lucy Malouf; with mussels, white fish, prawns and salmon
Bouillabaisse Newportaise from Joseph Donon
Portuguese Fish Chowder from Anthony's Seafood in Middletown
Portuguese Fisherman's Stew from Bon Appetit September 1998
Sicilian Fish Soup (Zuppa di Pesce) from Nick Stellino
Seafood Bouillabaisse from Paul Wade
Marmite Dieppoise Upper Normandy's version of Mediterranean Bouillabaisse with cayenne, paprika or curry, butter, cream.
Fish and Corn Chowder from Sheryl Julian Boston Globe
Lobster and Corn Chowder from Jasper White's Cooking from New England
Icelandic Fish Soup (Fiskisupa) from Mimi Thorisson, a Parisian living in Iceland
Icelandic Fish Soup 2 (Fiskisupa) with leeks, celeriac, salmon and haddock, wine and sherry and fresh chives
Finnish Salmon Soup (Lohikeitto)
Salmon Chowder with bacon, coconut milk; from Primal Blueprint Cookbook pg.97
Fish Stew with Chipotle Aioli from Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington
Bluefish Chowder from Jasper White
Rhode Island Plain Quahog Chowder
Chowder with Little Necks, Oysters and Mussels from Edible Island (Martha's Vineyard)
New England Clam and Sweet Potato Chowder from Bobby Flay Cooks American: Great Regional Recipes with Sizzling New Flavors p. 12
Red Mussel Chowder from Caprial; with red wine, tomato purée, bacon, onion, garlic, oregano, thyme, marjoram, and Yukon Gold potatoes
Mussel and Chorizo Soup from Steve Curry, Chef, Five Fifty-Five in Portland, Maine (shown right)
Fish Soup with Cucumber haddock steaks, onions, tomatoes, and black olives
Shrimp Corn Chowder quick, easy one-pot meal - smoky, sweet, creamy, chowder loaded with shrimp, corn, and bacon.
Hot-and-Sour Soup with Cod and Greens from Whole Foods; made with mushroom broth
Bermuda Fish Chowder with tomatoes, onions, black rum, and the Bermudian condiment, "Sherry Pepper Sauce"
Seafood Stew with Sausage and Mussels in the Fagor or Instant Pot 4-5 minutes HIGH (9 psi) pressure
Fisherman's Seafood Chowder with clams, mussels, lobster in the electric pressure cooker
Seafood Chowder with Crispy Bread Crumbs with cod, clams, leeks, half-and-half, parsley
Thai Seafood Stew from Michael Schlow; with snapper,
Cacciucco from Michael Schlow; with cod, clams, mussels, scallops and shrimp
Norwegian Fish Soup from The Flavors of Bon Appetit: 1995 pg. 27; w/ white fish, salmon, and cream
Lobster and Green Chile Chowder with Roasted Corn Salsa by Bobby Flay from Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge pg. 21
Bahamian Seafood Chowder by Ben Sargent from Bobby Flay's Throwdown!: More Than 100 Recipes from Food Network's Ultimate Cooking Challenge pg. 23
Jamie Oliver's Fish Soup w/ fish mussels, shrimp, clams, fennel, garlic, celery, chilli, leek, thyme, tomato, white wine
Spanish Fish Stew

Chowders in Cookbooks

Clam Chowders

17 Fish Soups from Around the World (Collection)

  1. Breton Fish Soup - France
  2. Chilli Fish Soup - China
  3. Coconut and Crab Soup - Thailand
  4. Crab and Sweet Corn Soup China
  5. Crab and Ginger Soup - China
  6. Fish and Vegetable Soup - Thailand
  7. Fish Soup with Wontons - China
  8. Garlic Soup - France
  9. Italian Stew - Italy
  10. Italian Seafood Soup - Italy
  11. Oriental Soup - Asia
  12. Povencal Soup - France
  13. Seafood and Tofu Soup - Asia
  14. Ligurian Fish Stew (Ciuppin) - Italy
  15. Portuguese Fish Stew (Caldeirada com Mariscos) - Portugal
  16. Moroccan Fish Stew - North Africa
  17. Brazilian Fish Stew (Moqueca de Peixe) - Brazil

Fish Soups from New England / Gloucester Seafood Recipes (Collection)

Rice with Seafood soup-like Thai main course packed with fresh seafood from Wok & Stir-fry, Page 217
Chilean Fish Soup with sea bass fillets from Puerto Montt, Chile
Chilean Fish Soup (Caldillo de Congrío) with eel, as served on the docks of Puerto Montt, Chile
Chilean Fish and Shrimp Stew
Cod or Scallop Stew with Kale and Tomatoes a Portuguese recipe from Martha's Vineyard
Kennedy Fishhouse Chowder from Mystic Seaport, a New England Table Page 37

Lee's Fish Soups and Chowders [Previous]

Eileen's Fast Fish Soup
Eileen's Healthy Fish Soup with potatoes, corn, and green vegetables
Eileen's Fast Lean Vegetarian Fish Soup Marinara
Eileen's Fish Soup Marinara
Lee's Fish Soup in the Fagor Multi-Cooker with no bacon nor salt pork done in 2 stages on LOW pressure mode
Eileen's Striped Bass Quahog Chowder from quahogs dug up in Jamestown, Rhode Island and bass from Debbie's neighbor in Hope
Eileen's Creamy Fish and Seafood Chowder inspired by Sista Felicia's Haddock Chowder

Cioppino Top Fish Soups - Soups - Clam Chowders - Mussel Chowders

Rhode Island Cioppino from Paul Wade, former chef of Pietra, at Stone House in Little Compton
Cioppino, San Francisco-Style Seafood Stew from Gourmet
Cioppino Seafood Stew with Gremolata Toasts uses clam juice
Italian Cioppino with Cod, Clams, Mussels, Scallops and Shrimp easy to make in New England
Cioppino from Williams Sonoma
Cioppino Viognier from Cline Winery
Cioppino from Rustico Cooking
Lobster Cioppino paired with Roussane from Richard Vellante, Chef Legal Sea Foods, Boston, published in Daring Pairings: a master sommelier matches distinctive wines with recipes from his favorite chefs 2010 by Evan Goldstein

South Coast Portuguese Fish Chowder from New York Times
South Coast Portuguese Fish Chowder from Jasper White's 50 Chowders: One-Pot Meals - Clam, Corn and Beyond
Mussel Chowder from Gourmet
Mussel Chowder    from Emeril LaGasee
Coconut Ginger Soup with Swordfish
Coconut Seafood Soup with Galanga (Dtom Kah Talay) from Thailand by Kasma Loha-unchit
Ina Garten's Seafood Stew from Ina Garten
Caprial's Seafood Stew from Caprial
Soupe de Poisson    with cod and ginger wine
Seafood Zuppa from Weber's Way to Grill by Jamie Purviance
Maine Seafood Soup from Oakland House Seaside Resort, Brooksville, Maine
Chraime (Moroccan fish and vegetable casserole)    Carol Greenwood made this too!
Brazilian Shellfish Soup from Williams Sonoma
Seafood Stew from Williams Sonoma, with mussels, seabass and shrimp
Spanish Seafood Stew from All in One: Fabulously Simple and Convenient One-Pot Recipes Page 144
Mussel Bisque with Saffron from Williams Sonoma
Shrimp, Chickpeas and Spinach with Ginger and Cumin from Fine Cooking

Tom Keller brines his scallops 10 minutes to give them a salty flavor. Tom prefers large scallops and stainless steel.
Seared Scallop by Thomas Keller
He never moves them; he lets them cook until they brown enough to release - about 3+ min.
Seared Sea Scallops with Jalapeño Cream
Seared Scallops with Jalapeño Cream
Dorie Greenspan's Scallops with Caramel-Orange Sauce
Scallops with Caramel-Orange Sauce
Sea Scallops Florentine Fettuccini with Mushrooms and Tomatoes
Scallops Florentine Fettuccini w/ Mushrooms and Tomatoes
Berbere-Crusted Scallops with Cauliflower Couscous and Vadouvan Foam
Berbere-Crusted with Cauliflower
Corn Chowder with Seared Scallops
Corn Chowder with Seared Scallops

Scallops Top Fish

Types of Scallops: Sea Scallops and Bay Scallops

Seared Scallops [Scallops with Pasta]
How to Sear Scallops advice from Mike Monahan and Lee
How Tom Keller Sears Scallops illustrated techniques from The Essential Thomas Keller

Seared Scallops with Cauliflower, Capers and Raisins Really good!
Seared Scallops with Cauliflower Puree, Pine Nuts & Raisins with fried capers version
Michael Symon's Pan-Roasted Scallops with Cauliflower, Raisins & Pine Nuts simple - no puree, no capers; has vid

Minute Scallops au Limon from Personal Trainer Max Barry
Seared Scallop Salad
Seared Scallops with Sherry Beurre Blanc, Chanterelles and Sweet Corn from Searing Inspiration p. 71
Seared Scallops with Creamy Spinach and Leeks
Scallops with Lime & Cilantro
Scallops with Lemon-Basil Sauce
Seared Sea Scallops with Jalapeño Cream from Rick Bayless
Seared Scallops with Warm Tuscan Beans
Seared Scallops with Sweet Chili Rice from Jamie Oliver
Scallops with Spicy Quinoa, Kale, and Pistachios one-pot from Kenji

Coquilles St. Jacques à la Bretonne Scallops with Butter and Breadcrumbs from French Provincial Cooking by Elizabeth David p. 315
Coquilles St. Jacques au Vin Blanc Scallops with White Wine from French Provincial Cooking by Elizabeth David p. 315
Coquilles St. Jacques à la Provençale from French Provincial Cooking by Elizabeth David p.316
Coquilles Saint-Jacques à La Marie-Louise Masterpieces of French Cuisine p. 90. Also "Timbale de Moules Mélanie" p. 91, both from Chez Mélanie à Riec sur Belon in Brittany.
Coquilles Saint-Jacques à La Parisienne from My French Kitchen by Denise Khaitman Schorr p. 217-219,
poached in white wine with shallots, capers, served in white sauce topped with bread crumbs and grated Swiss cheese

Coquilles Saint-Jacques from Saveur, in wine cream sauce with grated cheese, browned under broiler, served in scallop shells
Sea Scallops with Fresh Ginger Sauce from Recipes French Culinary Institute's Salute to Healthy Cooking
Coquilles Saint-Jacques Dieppoise (Scallops with Mussels and Shrimp in Cream Sauce)
Coquilles Saint-Jacques à la Provençale

Scallops Lee's Fast Way with Jamaican Jerk Seasoning
Sauteed Scallops with Tomatoes and Preserved Lemon
- from Melissa Clark; requires Preserved Lemons which must be made at least 3 weeks in advance
Scallops with Caramel-Orange Sauce - from Dorie Greenspan
Lemon Butter Scallops simple - just 5 ingredients and 10 minutes for delicious, buttery scallops
Blackened Dry Sea Scallops with Orange Chili Butter Sauce
- a favorite at Ariana's in Orford, New Hampshire; includes information on how to sear scallops, recipes for Paul Prudhomme's blackening spices, plus video links
Seared Scallops over White Bean Puree fancy
Seared Scallops with Chestnut Puree fancy
Seared Scallops with Mint, Peas, and Bacon fancy
Byron Talbott's Curried Scallops fancy

Scallop Pancakes from Wok & Stir-fry, Page 141
Seared Scallops from Wok & Stir-fry, Page 142
Scallops in Ginger Sauce from Wok & Stir-fry, Page143

Scallop Cream Soup w/milk, shallots, onion, carrots, thyme, wine, clam juice, cream
Nantucket Scallop Chowder simple w/milk, potatoes, and dill
Nantucket Scallop Chowder2 bacon, onion, Yukon Gold potatoes, thyme, wine, clam juice, cream
Corn Chowder with Seared Scallops from Kate Masury

Bacon Scallops with Garlic Butter Sauce fancy, but easy
Seared Scallops With Creamy Grits and Yellow Corn Sauce
Seared Scallops with Chimichurri from Hawaiian Star
Seared Scallops with Chive Oil from N7 in New Orleans
Scallops in Sherry-Garlic Sauce from On Rice by Rick Rodgers, p. 38
Scallops with Grape Tomatoes and Mint from The Carefree Cook by Rick Rodgers
Scallops in Lemongrass-ginger Sauce from On Rice by Rick Rogers, p. 39
Pan-Seared Scallops Genovese from Chef Ever Amaya of La Familia Restaurant in Cumberland, Rhode Island
Pan-Seared Scallops with Arugula Pesto paired with an American Pale Ale
Seared Scallops with Sweet Tomato Jam and Balsamic Reduction like the Matunuck Oyster Bar serves
Seared Scallops with with Parsnip Purée and Caramelized Brussels Sprouts like the Matunuck Oyster Bar serves
Perfectly Seared Scallops from Tony Tuchar of Saffron (closed 12/16)
Grilled Sea Scallops with Orange Balsamic Butter with white balsamic vinegar and orange juice
Scallops, Scampi Style with zucchini and couscous

Scallops with Pasta [Seared Scallops] [Previous]
Mara's Broccoli and Scallop Pasta Sauce from Marcella Hazan
Pappardelle Pasta with Sea Scallops and Italian Sausage
Sea Scallops Florentine Fettuccini with Mushrooms and Tomatoes by Billy Parisi
Scallop Spaghetti
Seafood Pasta with Black Pepper and Lemon quick medley with shrimp, scallops, squid, and cod
Penne with Bacon and Scallop Pink Sauce
White Seafood Lasagna with Scallops, Shrimp and Crab for traditional Italian Feast of the Seven Fishes
Spaghetti with Scallops "Romesco" from New England Today Food

Baked Scallops with Toasted Breadcrumbs from The Coastal Table, by Karen Covey, p. 150

Deep Fried Sea Scallops unhealthy, but so good
Scallops Tarragon
Spicy Shrimp Scallops

Scallops and Vegetables - [Seared Scallops] - [Scallops with Pasta]
Scallops with Vanilla Risotto and Baby Zucchini
Scallops with Roasted Butternut Squash
Scallops and Zucchini with Black Beans from Ming Tsai

Baby Scallops in Wine with Ginger and Eschalots (Vietnamese)
Blackened Scallops and Carrot Salad from Ming Tsai
Herbed Citrus Grilled Shrimp and Scallops
Scallops Newport
Drunken Scallops from Chef Jeff Cooke of Red Rooster Tavern in North Kingstown
Bay Scallops with Vodka Cream Sauce
Scallops with Chipotle Oil
Avocado Mac and Cheese with Scallops must be fantastic!
Seared Scallops with Orange Clove Sauce from Heavenly Fragrance by Carol Selva Rajah
Grilled Fresh Scallops with Ginger Mirin Dressing from Heavenly Fragrance by Carol Selva Rajah
Curried Scallops from Modern Spice by Monica Bhide
Scallops with Fresh Cream of Normandy with curry
Seared Scallops with Coconut and Ginger Curry from The Cafe Spice Cookbook by Hari Nayak
Thai Curried Scallops from Taste of Thai
Scallops with Sweet Pea Risotto from Father Leo Patalinghug
Scallops in Habañero Sauce
Scallop Tacos with Cabbage Slaw and Avocado Sauce from Weber's Time to Grill by Jamie Purviance
Risotto with Scallops and Peas similar to those served at J. Paul Getty Museum
Berbere-Crusted Scallops with Cauliflower Couscous and Vadouvan Foam from New Moroccan by Chef Mourad Lahlou Pg 212

Types of Scallops: Sea Scallops and Bay Scallops [UPScallops]

There are two basic kinds of scallops:
   - sea scallops, which are graded by the number of units (scallops) per pound (e.g., U10, U20/30), and
   - bay scallops, which are much smaller (with usually 80 to 120 per pound) and caught in shallower waters.
 nbsp;  Nantucket Bay Scallops are especially prized. The New Bedford catch consists primarily of sea scallops.

"Day-boat scallops" refers to scallops caught on smaller vessels that harvest closer to shore.
"Diver scallops" are actually hand-harvested by scuba divers.

Scallops have slight variations in color, which do not affect their flavor. Most are white to off-white; others are pinkish, beige, or grayish, or have a slight orange cast (these are known as "pumpkins").

When buying scallops, look for "dry" scallops, which are always preferable to the "wet" scallops that come prebrined in a solution of trisodium phosphate to extend shelf life and boost weight (bathed in this solution, the scallops absorb liquid, which dilutes their flavor).

The part of the scallop we mostly commonly eat is the adductor muscle, which opens and closes the shell. (When preparing scallops, look for the tough bit of white tendon that holds the muscle to the shell; trim it with a sharp knife.) In Europe and some parts of the U.S., scallop roe is also considered a delicacy.

When prepared without heavy sauces, scallops are a healthy food. A standard 4-ounce serving will set you back only about 100 calories, with zero grams of fat. Plus, each serving delivers 16 to 23 grams of protein.

      from Yankee Publishing

Some Scallop Recipes from Yankee Publishing (most outside links separate window):

  1. Spaghetti with Scallops "Romesco" from New England Today Food
  2. Spaghetti with Scallops "Romesco" (local)
  3. Crispy Oven “Fried” Scallops
  4. Baked Scallops in Mushroom Cream Sauce
  5. Citrusy Seared Scallops on Wilted Greens
  6. Sweet and Spicy Scallops Wrapped in Prosciutto

Collections Top

Seafood Collection from Star Market, Cambridge
Fish and Seafood Recipes from Yankee Magazine (423 outside links)
Mussels from Williams-Sonoma
WeGottaEat Scallop Recipes (outside link separate window)

Oysters Top

[Fish] [Cod, Haddock, more] [Shrimp] [Scallops] [Crab] [Clams] [Lobster] [Mussels] [Thai fish] [Sides/Condiments] [Shellfish] [Collections] [Lee's Recipes]

How to Open OystersOysters

Use an oyster knife which is similar to a clam knife but has an upturned point for prying up the little notch at the bag of the shell.

Oyster Knife

Clam Knife

See How to Shuck Oysters and watch Metropolitan Seafood, Clinton, NJ's VIDEO "How to Open Oysters" Start at the 1:21 mark.

Fried Oysters with cornmeal, like they make in Matunuck, Rhode Island, with Rémoulade Sauce
Cornmeal-Fried Oysters with Chipotle Mayonnaise also like they make in Matunuck; Cajun
Spicy Oysters with Mango Dip from Savor the Moment: Entertaining Without Reservations by Junior League of Boca Raton p. 16
Crispy Fried Oysters with MoPho Mayo from New Orleans Chef Michael Gulotta, of MoPho
Rhode Island Grilled Clams or Oysters from Tim Gilchrist
Fried Oysters from The French Women Don't Get Fat Cookbook by Mireille Guiliano, p. 138
Simple Perfect Deep Fried Oysters from Deep South Dish blog with yellow corn meal batter
Grilled Stuffed Oysters with Chourico and Peppers made with fresh Rhode Island oysters from Plum Point Oysters, in North Kingston
Grilled Oysters with Garlic Parmesan Butter from Drago's in New Orleans; posted by Southern Kitchen's Low Country Thanksgiving
Fried Oyster Nachos from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh Page 254
Curry of Oysters with coconut from New York Times by Amanda Hesser
Jamie Oliver's Ways to Dress Oysters with Shallots and Red Wine Vinegar and with Chile, Ginger, and Rice Wine Vinegar
Oysters with Bean Curd from Wok & Stir-fry p. 146
Skillet-fried Oysters from The Food, Folklore, and Art of Lowcountry Cooking by Joseph Dabney
Assiette de Fruits de Mer from J'Aime la Normandie oysters and other seafood served ice cold with shallot vinaigrette, homemade mayonnaise, rye bread w/ unsalted butter
Plateau de Fruits de Mer with Two Sauces from Martha Stewart with a vinegar and a ketchup sauce
Scalloped York River Oysters from Favorite Meals from Williamsburg published by Colonial Williamsburg Foundation (1982) pg. 95

Collection 22 Oyster Recipes from R-Sea Ventures Oyster: Quality Ocean Fresh Oysters

  1. Fried Oysters in Coriander Cream Sauce
  2. Oysters Rockefeller
  3. Simple 'n Delicious Oyster Stew
  4. Scalloped Oysters
  5. Wild Rice and Oyster Casserole
  6. Grilled Oysters with Mango Pico de Gallo and Red Chilli Horseradish
  7. Grilled Oysters with Lemon Dill Sauce
  8. Battered Oysters with Citrus Aioli
  9. Oyster Patties
  10. Beer Battered Oysters
  11. Oyster Burgers
  12. Oyster Corn Chowder
  13. Oyster Fritters
  14. Oyster Stuffing
  15. Oysters with Almond Cream
  16. Bacon Baked Oysters
  17. Raw Oysters with 3 Dipping Sauces
  18. Crisp-Fried Oysters with Red Chile-Vinegar Black Pepper Dipping Sauce from Bobby Flay Cooks American Pg. 64
  19. Bloody Mary Oyster Shooters
  20. Tequila Oyster Shooters
  21. Chipotle BBQ Oysters with Homemade Salsa Fresca
  22. Oyster and Brie Champagne Soup

  23. Skillet-fried Oysters from The Food, Folklore, and Art of Lowcountry Cooking : A Celebration of the Foods, History, and Romance Handed down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph Dabney
  24. Fried Oysters with Spicy Rémoulade from Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill (2004)

  1. Skillet-fried Oysters from The Food, Folklore, and Art of Lowcountry Cooking : A Celebration of the Foods, History, and Romance Handed down from England, Africa, the Caribbean, France, Germany, and Scotland by Joseph Dabney
  2. Mignonette Sauce for raw oysters; from 1001 Foods to Die For
  3. Oysters on the Half-Shell w/ mignonette sauce, or Pernod, or lemon, or Tabasco, or with nothing
  4. Baked Oysters in Tarragon Butter from A Geography of Oysters
  5. Edisto River Oyster Shooters from The Lee Bros. Southern Cookbook

Oyster Dipping Sauce Oysters

More about Oysters Oysters in Books and On-line

Find fried oyster recipes in cookbooks at EYB site


See recipes for fried oysters in Lee's cookbooks. [Cookbooks]

See recipes for oysters in Lee's cookbooks. [Cookbooks]

See 22 recipes for fried oysters online.

  1. Cornmeal-fried oyster sandwich with lemon tartar sauce from Tom Douglas' Seattle Kitchen: A Food Lover's Cookbook and Guide
  2. Frisée and fried oysters with buttermilk-chive dressing from Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox
  3. Fried oysters with chipotle lime dipping sauce from Homesick Texan by Lisa Fain
  4. Fried oysters with spicy rémoulade from Saveur Magazine, Jan/Feb 2011 (#135): The Saveur 100: Chefs' Edition by Frank Stitt page 84
  5. Fried oysters with buckwheat and caviar from Food Arts Magazine, December 2011 by Anita Lo (page 78)
  6. Spicy fried oysters from Coconut & Lime by Rachel Rappaport
  7. Fried oysters three ways from Coconut & Lime by Rachel Rappaport
  8. Fried oyster bites from This Is a Cookbook: Recipes for Real Life by Eli Sussman, PG. 26
  9. Fried oyster Caesar from Weir Cooking: Recipes from the Wine Country by Joanne Weir
  10. Fried oysters (Jah sang ho) from My Grandmother's Chinese Kitchen: 100 Family Recipes and Life Lessons by Eileen Yin-Fei Lo
  11. Masa fried oysters with McIlhenny chipotle Tabasco cream sauce from Louisiana Seafood site
  12. Fried oyster and bacon sandwiches from There's a Newf in My Soup! blog
  13. Fried oyster and bacon sandwich (Dinner Tonight) from Food52
  14. Fried oyster and bacon sandwiches with chilli mayonnaise from Australian Gourmet Traveller Magazine, November 2011, (page 52)
  15. Fried oysters with corn and chilli from Australian Gourmet Traveller Magazine, December 2010: The Christmas Issue page 157)
  16. Pan-fried oysters with tangy crème fraîche from Cooking Light Magazine, December 2012 (page 102)
  17. Fried oysters and lemon and balsamic vinegar (Sunday Brunch) from Serious Eats
  18. Fried oysters from Food52
  19. Cornmeal-fried oysters, preserved lemon mayo, and radish-parsley salad from Food52
  20. 1 Jar of Preserved Lemons, 5 Dinners from Food 52 includes "Cornmeal-Fried Oysters, Preserved Lemon Mayo, and Radish-Parsley Salad"
  21. Grandma Flaxel's crispy fried oysters from Bon Appétit Magazine, December 2012 (page 104)

Shellfish Top

  1. Shrimp
  2. Scallops
  3. Oysters
  4. Crab
  5. Lobster
  6. Mussels
  7. Clams
  8. Shellfish from Global Gourmet all outside links from one of the net's oldest and best culinary sources

Sides and Condiments Top

  1. Tartar Sauce from Thomaston Cafe
  2. Rémoulade Sauce like the Matunuck Oyster Bar serves with Fried Oysters
  3. White Wine Butter Sauce with Capers for steamed fish from Cooks Illustrated

About Types of Seafood Top

KNOW YOUR SEAFOOD from Jensen Bros. Seafood in Dunedin, Florida 'Great Seafood Since 1984'

Amberjack: Florida Amberjack has darker meat and high oil content. It has a great flavor when broiled or grilled.  Cooks up white and flakes well.

Bass, Chilean Sea: Chilean Sea Bass is caught off the coast of South America. Due to high oil content, it's excellent when grilling, baking or broiling. Chilean Sea Bass, a snow white fillet, has large flakes, is tender, moist and has a mild flavor.

Catfish – "farmed" in Mississippi.  This fish is white, flakey, and mild.  It is great fried, grilled or baked.

Cobia: Bears a striking resemblance to a shark. It's texture is soft and moist with a nice white flake. It can be served fried, poached or pan sauté. Excellent and delicious!

Cod, Atlantic: Caught off the coast of Iceland and flown by jet to the U.S., Atlantic Cod is lean, has flaky texture with a mild delicate flavor.

Corvina: Caught off the Pacific coast of South American, Corvina is a mild flavored and firm textured fish. Taste like a cross between Mahi and Snapper. A Latin favorite!

Flounder: Flounder fillets are thin and small with a milky color that cooks up white. The mild delicate taste of Flounder is sweet and has a delicate texture with small flakes. Sauté, poach or stuff.

Grouper, Red: The domestic species caught off the coast of Florida is white and lean with a mild sweet flavor. Red Grouper meat is firm with a heavy flake and remains moist after cooking. Make the famous Fried Grouper sandwich!

Haddock, Atlantic: Caught off the coast of Iceland and flown to the U.S., Atlantic Haddock has a lean white meat. The meat cooks up very white and has a delicate and slightly sweet taste. The texture is firm, tender and has a finer flake than Cod. Fillets are skin-on.

Halibut: Halibut meat is firm and very white. It has a mild taste and is very lean. This fish can be cooked in any manner, but when over cooked, it can easily dry out.

Mahi-Mahi: This tropical fish is very popular. The raw meat is pinkish to off white in color and has a mild taste similar to tuna or swordfish. The meat has a finer texture and large flakes. Grill, fry or bake.

Monk Fish: The tail of the Monk Fish is the only part used. Known as "Poor Man's Lobster". The tail is firm, dense and boneless. It has a mild sweet flavor and cooks up white in color. Bake or grill and serve with melted butter for dipping.

Mississippi Catfish farmed in Mississippi. Catfish is flaky and has a mild flavor.  Great grilled with seasoning, panfried, or battered and deep fried.

Mountain Trout: farmed in the mountains of Andrews, NC, packed in ice and shipped fresh to us.  North Carolina trout is flaky and has a mild delicate flavor. Serve with lemon, butter and parsely. Pan sauté or grill.

Salmon, Atlantic: Farm-raised Salmon has a flesh color that can range from red to orange, but cooks up a light red. Salmon flavor is mild to taste, slightly oily, but moist with large flakes.

Snapper, Red: The raw meat of Red Snapper is white with a pinkish tinge and always has the red color skin. Red Snapper is mildly sweet with a lean, firm moist texture. Fillets are skin-on.

Swordfish: This prized fish has a flesh color that will vary from pink, white, gray, orange with diet. Beige when cooked, Swordfish steaks are lean, slightly sweet and firm. Grill swordfish.

Tilapia: A farm-raised fresh water fish, Tilapia fillets are white with a pinkish tinge. Similar to Snapper or Flounder, the flavor is mild and distinctive. The texture is lean, firm and moist.

Wahoo: One of the fastest swimming fish, Wahoo, called Ono in Hawaii, fillets are long and slender. Off-white to pinkish in color, Wahoo cooks up very white and has a firm, lean, distinctive flesh. Do not over-cook!

Tuna, Yellow Fin: The "Beef Steak of the Sea", Yellow Fin Tuna has a flesh color that is ruby-red to slightly lighter in color, but cooks up off-white. A mild flavorful taste and firm meat is ideal for grilling.

Wine with Fish and Seafood Top

[Fish] [Halibut] [Bluefish] [Shrimp] [Scallops] [Oysters] [Fish Soups] [Cakes] [Thai fish] [Shellfish] [Crab] [Clams] [Lobster] [Mussels] [NEWEST] [Sides/Condiments] [Collections] [Lee's Recipes]

Fish and seafood are best paired with white wine, preferably a dry, crisp white. Serve Sauvignon Blanc (from California or Australia, or the Bordeaux and Loire whites from France) with all white-fleshed fish and seafood. Pinot Gris, whether it's a dry, crisp version from Oregon or Alsace or the similar Pinot Grigio from Italy, also makes an excellent match with seafood and fish. Sancerre and Muscadet from the Loire are exceptionally suited to oysters.

You can even successfuly pair red wine and fish. Choose a fruity and non-tannic red wine (Beaujolais or a California or Oregon Pinot Noir), and it will go well with oily, full-flavored fish like mackerel or bluefish; a Central Coast Pinot goes very nicely with grilled salmon or tuna.

However, red wine rarely works well with very light, delicate fish like sole; and tannic, astringent reds like young Cabernets don't show their best with fish, often bringing out an unpleasant metallic or tangy taste in both the wine and the fish. Similar principles apply to seafood: mussels, being dark and rich, go very well with reds, but lobster and scallops are really too "white."

Your choice of sauce or accompaniment may also be influential. Bouillabaise, cioppino, and other fish stews with tomatoes and lots of herbs call out for a Chianti or similar warm, Mediterranean-style red (and this is also the best way I know of to help shrimp marry with a red wine. If you add cheese to the equation, it may even bring up a lighter white fish to meet a red.

See Lee's page on Wine (local separate window).

ewestgate 4/15/07; 7/7/07; 10/4/07; 12/27/07; 4/24/13; 6/16/13; 6/29/13; 8/13/13; 8/28/13; 1/11/14; 1/20/14, 3/11/14; 4/13/14; 5/12/14; 6/26/14; 8/19/14; 9/7/14; 9/20/14; 12/18/14; 1/13/15; 1/22/15; 2/5/15; 4/1/15; 4/12/15; 5/7/15; 5/15/15; 5/19/15; 5/20/15; 5/27/15; 6/2/15; 6/14/15; 6/15/15; 7/31/15; 8/2/15; 8/13/15; 10/25/15; 11/4/15; 11/19/15; 12/2/15; 12/22/15; 12/24/15; 1/23/16; 3/2/16; 5/1/16; 5/21/16; 6/19/16; 7/2/16; 7/11/16; 7/25/16; 8/4/16; 9/1/16; 9/8/16; 9/28/16; 9/29/16; 10/23/16; 12/8/16; 12/20/16; 1/8/17; 1/15/17; 2/4/17; 2/19/17; 3/29/17; 4/6/17; 4/11/17; 4/16/17; 4/29/17; 5/6/17; 5/20/17; 5/25/17; 6/12/17; 6/24/17; 7/11/17; 7/21/17; 8/1/17; 8/20/17; 8/27/17; 9/3/17; 9/17/17; 9/19/17; 9/24/17; 9/28/17; 10/19/17; 11/1/17; 11/22/17; 12/29/17; 1/4/18; 1/22/18; 1/25/18; 2/21/18; 3/5/18; 3/15/18; 3/23/18; 3/28/18; 4/4/18; 4/11/18; 4/19/18; 5/26/18; 6/23/18; 7/15/18; 8/7/18; 8/13/18; 8/21/18; 9/13/18; 9/19/18; 10/12/18; 11/5/18; 11/10/18; 11/17/18; 1/27/1; 2/17/19; 2/25/19; 3/13/19; 3/21/19; 3/24/19; 3/29/19; 4/2/19; 4/22/19; 4/27/19; 6/1/19; 6/11/19; 7/3/19; 7/16/19; 8/1/19; 8/7/18; 9/30/19; 11/9/19; 11/25/19; 12/29/19; 3/13/20; 4/30/20; 5/31/20; 8/13/20; 8/23/20; 9/10/20; 9/15/20; 10/9/20; 10/17/20