Seafood Recipes

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Heavenly Shrimp Dip Ready Time: "This shrimp and cream cheese dip is easy to prepare and always popular. For best results, serve the cream cheese at room temperature and the cocktail sauce well chilled."

Herb Butter Ready Time: 5 Min "This savory butter makes a thoughtful and versatile gift at holiday time. It's great spread on French bread or chicken before baking, or tossed with hot cooked vegetables or pasta."

Herbed Salmon Steaks Ready Time: 45 Min "'This is one of my husband's favorites,' says Karyn Schlamp from Vanderhoof, British Columbia. 'We prepare these delightful yet simple steaks with salmon that we catch ourselves.'"

Home On The Range Tuna Salad Ready Time: 25 Min "A delicious, creamy tuna salad. Don't turn it down just because it has cottage cheese in it! Try it!"

Honey Coconut Salmon Ready Time: 1 Hr 20 Min "This salmon is my husband's favorite. Don't let the total time fool you -- very easy to make. This recipe is great served with mashed potatoes. You can taste the sauce before marinating to check the flavor. This gives a nice sweet taste to the salmon."

Honey Grilled Shrimp Ready Time: 1 Hr 36 Min "Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp."

Honey Lime Tilapia Ready Time: 1 Hr 35 Min "Sweet and tangy tilapia with fresh veggies covered in mozzarella cheese."

Honey-Dijon Salmon and Asparagus Ready Time: 25 Min "'This is our favorite salmon recipe,' Betty Stewart of Leola, Pennsylvania confirms. 'It's easy, nutritious and delicious. Plus, cleanup is a nap!'"

Honey-Ginger Grilled Salmon Ready Time: 40 Min "This recipe is simple to make, yet impressive. The marinade gives the fish a sweet taste that my family goes nuts for! If it's too cold out to grill it, you also may broil it."

Honey-Mustard Grilled Trout Ready Time: 30 Min "This easy-to-prepare dish is a favorite with Charlene Cronin's family. 'We like the honey-mustard sauce so much, I make a double batch and keep some in the fridge to use as a dressing,' she reports from Kenner, Louisiana."