Seafood Recipes

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Indian Mustard Fish Ready Time: 30 Min "A traditional Bengali (East Indian) dish. It is easy to make and usually prepared using hilsa fish. However salmon or cod can be used instead."

Italian Halibut Chowder Ready Time: 1 Hr 30 Min "Italian Halibut Soup is a halibut and vegetable broth soup seasoned with traditional Italian herbs. Sprinkle with parmesan cheese, and serve piping hot."

Italian Marinated Seafood Salad Ready Time: 32 Min "This is my own original recipe. Serve over ribbons of radicchio, romaine, spinach, or any favorite salad greens, mixed with paper thin slices of red onion, along with some crusty fresh Italian bread for dipping."

Italian Style Flounder Ready Time: 45 Min "This is a very easy and delicious dish my mother used to make. I'm sure it can be used with other fish besides flounder. My mother also used to place American cheese on top before baking, which was very good. Enjoy!"

Jacked-Up Tuna Ready Time: 25 Min "Named as my husband's favorite dish, egg noodles, tuna, and sour cream make this pasta recipe tasty and quick!"

Jackie's Killer Krab Dip Ready Time: 5 Min "This is positively yummy! I get asked to make it at least 4 or 5 times around the holidays. Serve with rye bread or crackers."

Jambalaya Salad Ready Time: 45 Min "This is a New Orleans style salad with shrimp, ham, bacon, rice, and Creole seasonings."

Janet's Appetizer Ready Time: 12 Min "Toast topped with a delightful mayonnaise and cheese mixture, with a taste of lemon pepper! It's easy to do ahead, and delectable. The crab is entirely optional but quite delicious!"

Javi's Really Real Mexican Ceviche Ready Time: 1 Hr 15 Min "This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce."

Jean-Pierre's Cod Fish Soup Ready Time: 40 Min "While living in Paris, I went to a wonderful hole-in-the wall that featured a fish broth similar to this one. Jean-Pierre, the owner, chef, and sole waiter, demonstrated the proper method of eating it. First, you spread mayo over the croutons, then top them with cheese, float them in the broth, spoon soup over them, and finally, scoop them up and eat them while they're still crunchy. To die for!"