Baking halibut en papillote, or in a packet of parchment, is an elegant way to cook this lovely, flaky white fish. The packets also contain potatoes, asparagus, and bell pepper, and are dressed with garlic butter and Meyer lemon slices.
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This Mediterranean salmon baked in parchment is a lovely fish dish, ideal for a special occasion. It’s served with a mushroom, roasted pepper, artichoke, and wine pan sauce.
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This salmon sushi bake is a layered casserole with a sushi rice base topped with a creamy salmon and surimi spread, then sprinkled with everything seasoning, avocado, and green onion.
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This Mediterranean salmon, baked in foil packets with olives, artichokes, tomatoes, and Mediterranean seasonings, stays moist and tender, and cleanup is minimal.
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These hot honey salmon bowls feature spicy honey-glazed sauteed salmon, served over tri-color quinoa with fresh vegetables, and drizzled with a honey mustard dressing.
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The best salmon cakes have just the right amount of onion, bell pepper, and parsley, are lightly seasoned with Dijon, Worcestershire, and Old Bay, and held together with just enough panko breadcrumbs. They fry up crisp and tender.
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This salmon cream cheese is great spread on a bagel, or as a dip with crackers. It's tart and salty with lemon, fresh dill, and capers, and the whipped cream cheese makes it light enough to use as a dip.
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This cod piccata is lemony, bright, and fresh. The most challenging thing about this recipe is to avoid overcooking the cod, while making the tangy and delightful sauce. My trick is to brown only one side of the fish, and allow it to finish in the sauce.
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This pomegranate glazed salmon, served on a bed of sauteed spinach, is glazed with a pomegranate drizzle, pomegranate arils, and orange slices. It cooks quickly, so have your ingredients ready to go.
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This bang bang salmon, an easy, sweet-spicy sheet pan preparation, is accompanied by a quick cucumber avocado salad. Serve over rice if you like.
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This shrimp stir-fry with snap peas and baby corn is a little sweet, with a little bit of heat, and is on the dinner table in a matter of minutes. Feel free to substitute sliced water chestnuts for baby corn. Egg rolls on the side are always a plus.
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This easy, party-ready dip is perfect for any get-together. You can make this up to three days in advance.
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Typically sweet vanilla adds surprising depth to this creamy lobster bisque.
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This delicious spring roll bowl is full of crisp and crunchy vegetables, shrimp, and vermicelli noodles, topped with peanut sauce and served with Vietnamese Nuoc Cham sauce —the perfect light lunch.
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This copycat Red Lobster shrimp scampi is my recreation of the scampi served by the familiar seafood restaurant known for lobster, crab legs, and shrimp. It comes together quickly, and is truly restaurant-worthy. It is especially nice served over angel hair pasta.
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