Articles
There are no articles currently tagged as relating to the term "Seafood".
Tips
How to Remove Pin Bones From Fish
These days, many retailers remove pin bones from salmon, but in case they don't, here's how to find and remove them.
Save Shrimp Shells for Stock
After peeling shrimp, don't just toss the shells! Here's a great way to put them toward future use.
How to Debeard Mussels
Mussels cook quick and taste great with little prep, but cleaning and debearding them is crucial for the cooking process.
What is Fish Sauce?
Fish sauce is a well-known Thai food staple, and it makes a great, salty addition to any Southeast Asian recipe.
How to Devein Shrimp
Deveining shrimp, while partially a misnomer, is an important step in preparing perfect seafood. And it can be done in seconds!
How to Prep Shrimp For Cooking
How-To's
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How To Grill Fish
Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.
Deals
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Recipes
Coquille St. Jacques and Duchess Potatoes
Turn scallops into a French-style weeknight dinner with Coquille St. Jacques and Duchess Potatoes.
Tuna Noodle Casserole with artichokes and spinach
This is not your mother's Tuna Noodle Casserole. Our version incorporates spinach-artichoke dip for something special, and Boursin Shallot and Chive cheese sends it out of this world.
Crab Rangoon Soup with water chestnuts
If you can't get enough of the filling in your crab rangoons, this soup is for you. Crab Rangoon Soup does not hold back on the cream cheese! Crabmeat is abundant here, too, and water chestnuts and wonton chips add that irresistible crunchy texture. This soup is a whole new way to celebrate a special occasion.
Feast of the Seven Fishes Soup
Get a taste of the Christmas Eve tradition from Southern Italy, the Feast of the Seven Fishes, all in one bowl of this indulgent seafood soup.
Seafood Lasagna
For something decadent, Seafood Lasagna enters the picture. Succulent seafood, a creamy white sauce, and pasta unite into one incredible casserole.
Seafood Lasagna goes against the “rule” of pairing seafood and cheese together. But for anyone who’s a rule-breaker (or perhaps has already indulged in this seemingly blasphemous combination) this decadently delicious dish is for you. Buon Appetito!
Seared Pepper Tuna with green peppercorn hollandaise
Brine-softened green peppercorns are featured in the seared tuna recipe infused with the velvety richness of the hollandaise to give it a decidedly sour-ish but not citrusy pop.
Bang Bang Shrimp Pasta
Bang bang Shrimp is one of Bonefish Grill’s signature appetizers. Here, the sweet, spicy, creamy dish is reimagined as an approachable pasta dish.
Shrimp Pizza
Pizza might not be what first comes to mind when you think of shrimp, but one bite of this big-flavored pie is all it will take to move it to the top of your faves list. It’s versatile, too, as a main dish or app, eaten at the kitchen table or al fresco.
Tempura
Japanese tempura [tem-POOR-ah] is worth the effort. It’s not batter-laden like some common pub foods. The beauty of tempura is that the lightness of the coating allows you to really taste the food underneath. Pure flavors and exquisite texture are the hallmarks of this dish.
The secret to it isn’t so much in the technique or the equipment. The most noticeable difference is in the batter: tempura batter is very thin. At first glance, you may even think it’s wrong.
Have faith! On…
Grilled Lobster Tails with anchovies
Lobster is often considered indulgent fare, but it becomes more doable for two. The dry-heat method of grilling intensifies lobster’s natural sweetness. A slather of the umami-ish anchovy butter lends balance — so easy and so good.
Grilled Miso Clams with basil and lime
Clams are an often-overlooked shellfish, at least in terms of cooking them at home. Throwing them on the grill creates a stunning summer meal that can’t be any easier (there’s a theme here!). Miso lends a touch of umami while lime and basil add bright freshness.
Grilled Cajun Mussels with beer & cilantro
Mussels, sometimes called the poor man’s oyster, aren’t to be overlooked, especially tossed in this Cajun-spiced beer sauce. The only thing you’ll want is some crusty bread for sopping up every last drop. But remember, mussels (and clams) are alive when you buy them, so storage is important (see the tip, below) and be sure to toss any that don’t open after grilling.