13 - 24 of 28 Results
13 - 24 of 28
  • Pan-Seared Salmon with Tomato, Basil, and Balsamic Topping

    Don’t be afraid to let the top surface of the salmon get deeply browned. You can prevent the fish from getting overcooked by decreasing your cooking time on the second (under) side—that way, you ensure a truly crisp crust on top.

  • Avocado, Shrimp, and Caramelized Onion Quesadillas

    Appetizers with shrimp are always popular; add avocado, cheese and caramelized onion to the dish and you’ve got a guaranteed winner. To make this easy to serve at a party, cook the shrimp and onions ahead of time.

  • Lobster Risotto with Tarragon and Asiago

    This luscious dish celebrates the rich, subtly sweet flavor of the lobster meat. One large 3-pound lobster will yield about 12 ounces of cooked meat.

  • Asparagus Tart with Smoked Salmon

    An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.

  • Dublin Lawyer Pasta

    This luxurious marriage of lobster and cream—so-named because it is rich, expensive, and subtly perfumed with Irish whiskey—is traditionally served in lobster shells; but it also makes a quick and sumptuous sauce for pasta. When Maine lobster is not in the budget, substitute about 12 ounces of shelled langoustine or large shrimp.

  • Baby Crab Cakes with Spicy Remoulade

    These may be served as passed hors d’oeuvres or served as a first course (perhaps with a handful of very lightly dressed greens)—either way, they are sure to be a hit.

  • Pasta Salsa Verde with Shrimp

    There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.

  • Pan Seared Halibut with Romesco Sauce

    This simple, elegant dish can be on the table in about 20 minutes. The beautiful Romesco sauce, which hails from Spain, is equally delicious on tuna, swordfish, grilled chicken breasts and vegetables. It may be made three to four days in advance and kept refrigerated.

  • Salmon with Asparagus and Blood Oranges

    Acidic and piquant, the dressing on this colorful grilled salmon dish adds a tangy touch to the fish, asparagus and oranges alike. A wonderful main course, it celebrates the asparagus of early spring.

  • Peppered Garlic Shrimp

    Great for cocktail parties or as a first course, this shrimp dish is fragrant and full of flavor. The best part? You can whip up this aromatic appetizer in just minutes.

  • Fennel & Citrus Roasted Striped Bass

    Whole fish makes a beautiful presentation—and tastes even better than it looks when stuffed with fresh fennel and herbs and cooked between layers of lemon and orange slices.

  • Basil Crusted Grilled Salmon with Tomato Salsa

    You've never had salmon like this before. With a flavorful basil-and-olive-oil crust and grilled to perfection, it is complemented by a fresh, homemade salsa.