Smoky Maple Mustard Salmon

LC LF FAV

It doesn't get much more delicious than this great salmon. The sweetness of the maple balances the tangy mustard; smoked paprika adds another layer of flavor.

Maple Glazed Salmon

LC LF FAV

This spicy-sweet salmon fillet gets its mild spice from a dry rub of chili powder and paprika and its sweet glaze from a drizzle of maple syrup. Grilled or broiled, it won rave reviews from my tasters.

Salmon Fillet with Soy Glaze

LC LF FAV

The sweet/salty combination of maple syrup and soy sauce are a winning combination on this glazed salmon.  A touch of ginger and garlic, added at the end of preparation, provide a little kick.

Salmon Teriyaki 

KF FAV

Plump salmon filets, marinated in a homemade teriyaki glaze.

Poached Salmon with Orange Basil Relish    

LC LF

Poached gently in a broth of orange juice and wine imparts a lovely flavor to salmon.  Salmon is wonderful topped with Orange Basil Relish.

Asian Salmon Burgers

FAV

We like these burgers with rice or a tossed salad rather than served on a bun.  They get their Asian flavor from a vinaigrette that can be served over the burgers and doubles as a salad dressing.

Roasted Salmon with Macadamia-Cilantro Crust

LC FAV

This delicious entrée is a classic example of quality ingredients equaling more than the sum of their parts.  And it couldn't be healthier - salmon is loaded with heart-healthy omega 3's and macadamia nuts are high in monounsaturated fats.

Salmon with Wasabi-Ginger Mayonnaise

SP

Wasabi Mayonnaise has a select group of zesty ingredients to punch up the flavor of salmon.  We’ll leave the fish for you to grill or broil.

Honey Soy Salmon

LC LF

Salmon is among the most popular fish in America, so we’re always looking for new ways to prepare it for you.  One sweet, tangy and salty mixture does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent.

Citrus Maple Salmon

LF KF

This tasty sweet and sour marinade cooks down to a syrupy glaze that’s brushed on the salmon as it cooks.  This is also great with Mahi Mahi.  We suggest you cook the fish fresh.

Soy and Ginger Shrimp en Papillotes

LC LF

In this Asian-inspired dish, tender shrimp and crisp bok choy are infused with the complex flavors of ingredients like hoisin sauce and hot chili oil. This would be wonderful served with soba noodles or steamed rice. We'll leave these for you to cook fresh.

Spicy Peanut Noodles with Shrimp

SP

Peanut butter and pasta is always a winning combination.  This Thai-inspired dish gets a kick from chile paste and some crunch from red bell peppers and cucumbers.  Tossed with linguine, this dish needs only a cold drink to make it a complete meal. 

Roast Shrimp with Orange and Rosemary

LC LF KF FW FAV

This less-is-more dish has a wonderful marriage of flavors. 

Bombay Shrimp Curry

LC

Reminiscent of what you might find in an Indian restaurant, this dish is loaded with flavor from curry, mustard seeds and cinnamon. We add peas and carrots and finish it with coconut milk and cilantro to create a wonderfully flavored dish without too much kick. This is great over Coconut Rice.

Chile-Glazed Shrimp

LC LF FW

A dash of fresh chile paste with garlic gives these shrimp a tasty kick.  Try serving them over rice noodles with steamed sugar snap peas.

Citrus-Chili Shrimp

LC LF FW

This marinade does double duty: first as a flavoring agent and then as a sauce.  We suggest serving the shrimp over steamed asparagus spears if you’re looking for a light yet filling low carb meal.

Thai Coconut-Ginger Shrimp

LC FW

This saucy coconut-shrimp dish is terrific served over brown rice.

Tender Shrimp Scampi

SP

To make a flavorful, juicy, traditional shrimp scampi, we keep the ingredients simple and the shrimp plentiful.  This dish is best eaten with crusty bread to enjoy the juices; it can also be served with fresh fettuccine.  Please be sure not to freeze.

Shrimp Fra Diavolo

LC SP FAV

A seriously garlicky, spicy, winey tomato sauce studded with shrimp and served over pasta.  This dish can also be done with scallops, or a combination of shrimp and scallops.

Lemon-Dill Shrimp

LC FW

This recipe is meant for warm summer days when we look for light, vibrant flavors to revive our spirits.  These shrimp are great hot or cold.  We like them with the Grecian Orzo Salad.

Edamame Succotash with Shrimp

LC FAV

Succotash at its simplest is a combination of lima beans, red peppers and corn.  Here, edamame (soy beans) stands in for lima beans, spices have been added and shrimp provides an interesting twist. 

Crunchy Shrimp and Ginger-Orange Sauce

KF FAV

The orange sauce that accompanies the shrimp is fabulous.  You’ll find yourself nibbling the shrimp without even heating it and using any extra sauce over chicken or vegetables.

Shrimp and Scallop Skewers with Hoisin-Ginger Sauce

LF

Shrimp and scallops are a great combination, topped here with a tangy Chinese-inspired sauce.  We’ll leave these for you to cook fresh.

Teriyaki Shrimp and Scallop Kebabs

LF

Great for grilling season, these tasty kebabs are a wonderful weeknight dinner.  We like the skewers with a mix of mushrooms and green onions.  You can also ask for pineapple and we’re happy to substitute chicken, pork or beef for the seafood.  We’ll leave these for you to cook fresh on your cook date.

Kung Pao Shrimp

LC

Are you tired of the dull, gloppy restaurant renditions of this Sichuan classic? We use some classic Asian staples and make a spicy kung pao that puts most restaurant versions to shame.

Shrimp Étouffée

FAV

This spicy Cajun classic is traditionally served over white rice.  We use a lightened version of the recipe, so you can enjoy all the taste without all the calories.

Pan Fried Red Snapper with Chipotle Butter

LC SP

We love red snapper for its inherent drama.  The sweet, milk flavor of the fish contrasts with the smoky heat of canned chipotle chiles in a tomatoey adobo sauce (translation: chipotle chiles are dried jalapeno peppers; adobo sauce is a vinegary Mexican sauce).  The heat on this dish can easily be adjusted. 

Red Snapper, Vegetable and Pesto Packets

LC

This is the perfect dish for warm-weather dining.  It’s light and takes advantage of fresh vegetables, including asparagus and summer squash.  The fish is packaged in foil for you to cook; it can be refrigerated up to one day before baking.

Halibut en Papillote

LC LF FAV

A wonderfully tender and flaky dish, we use fresh thyme, parsley and lemon. This dish takes on a truly French flair with the addition of champagne to add flavor and moisture.  Don’t worry, we’ll leave the bottle for you to enjoy.

Baked Sea Bass Mexicana

LC LF

On the west coast of Mexico, a classic approach to saucing fish is to smother it in tomatoes, onions and olives, then fire it up with hot peppers.  The result is brilliantly colored and offers a startling mixture of textures and tastes.

Sea Bass en Papillote with Carrots and Leeks

LC

Cooking en papillote – where the food is sealed in a package to steam in its own juices – is a mess-free way to enhance the delicate flavor of fish.  We like to use tin foil in place of the traditional parchment paper, as it doesn’t require origami skills to seal.  Haddock, cod, red snapper and halibut all work well in this recipe.

Catfish Fillets with Fennel Sauce

LC LF

This is one of the few wonderful fish dishes that tastes a little better after it’s mellowed in the refrigerator.  If you’re not a fan of catfish, we can be make it with cod, tilapia or snapper.

Bluefish with a Mustard Crust 

LC FA

Omega-3-rich bluefish pairs beautifully with strong flavors, such as mustard.  Bread crumbs provide a crunchy crust.

Five Spice Tilapia

LC LF

Chinese five-spice powder, soy sauce and brown sugar make a great glaze for tilapia, one of the most sustainable fish you can eat.

Baked Haddock with Tarragon-Scallion Stuffing

FAV

Lean, white-fleshed haddock is a mild companion to this savory bread crumb stuffing.  This dish will be left prepped for you to cook fresh on your cook date.

Fish 'n' Chips 

LF KF FAV

You will be amazed at how close this lightened version is to the famous British street food.  In fact, you might even want to serve it in a folded newspaper with malt vinegar on the side for dipping!

Cod Poached in Spicy Tomato Broth

LC LF SP

Cod is a mild, white saltwater fish.  Poaching it gently in a spicy tomato broth adds just enough flavor to make it interesting without adding too much heat.  Flounder or sole can be easily substituted in this dish. 

Cod with Herbs and Lime

LC LF

This elegant fish dish features the assertive and yet compatible flavors of lime, garlic, scallions, rosemary, thyme, parsley and paprika.  We’ll leave it prepped for you to cook, which takes about 20 minutes.

Sautéed Cod Fillets with Grapefruit Lime Vinaigrette

FAV

The sublime combination of grapefruit and lime, seasoned with fresh mint and chives, creates a subtle yet flavorful sauce that beautifully compliments the mellow flavor of cod. 

Caramel-Braised Cod

LF

Caramel sauce adds a deep, toasty flavor to cod while scallions add a bright burst of color and flavor; it’s a winning combination.  Serve the cod with fragrant jasmine rice to further enjoy the flavor of the sauce.

New England Style Cod Cakes

FW

Cod and potato are the cornerstones of one of the classics of American cooking: fish chowder. Here they take on a new form as the basis for these distinctly New England potato pancakes.

Lighter Oven Fried Fish

LC LF

What’s the allure of fried fish? For starters, it tastes great.  Nutritionally, we know it’s not the best choice.   By coating the fish with melba toast and roasting it at high heat in the oven, we think we’ve found a better approach.  We like this with cod; you can choose your favorite white fish.   

Pistachio Crusted Cod Fillets

LC

Adding nuts is a great way to jazz up the flavor of mild cod.  This also works well with other fish such as tilapia or haddock.  We’ll combine ground pistachios with parmesan cheese, bread crumbs and just the amount of seasoning and leave this for you to cook fresh. 

Crabmeat Stuffed Sole

LC LF

An elegant dinner, the filling for this stuffed sole is brimming with jumbo crabmeat and delicately seasoned with fresh dill and parsley.  Baked on a bed of Portobello mushrooms simmered in white wine sauce, a dash of Cajun seasoning completes the ensemble.

Crab Cakes

FAV

We like crab cakes that are mostly crab and seasonings, with a minimum of bread crumbs.  These are best when eaten fresh.

Braised Halibut with Leeks, Mushrooms & Clams

LC

Clams give this dish a delightfully briny flavor. We'll make the brining liquid and leave this for you to cook fresh on your cook date.

Lemon Rosemary Marinated Halibut 

LC LF FAV

Fresh rosemary makes all the difference in this tangy marinade.  You can also request this with swordfish.

Halibut and Fall Harvest Sauté

LC

In this succulent sauté, the best of autumn’s vegetables - butternut squash, parsnips and turnips, are simmered in a white wine sauce to form the perfect backdrop to fresh halibut. 

Cajun Swordfish with Creamy Rémoulade Sauce

LC SP

A quick sauté of Cajun-spiced swordfish is simply terrific when accompanied by this creamy Rémoulade sauce.  The sauce is a combination of light mayonnaise, horseradish and spices. 

Southwestern Swordfish en Papillote 

LF

En papillote is a French term describing food baked inside a sealed wrapping of parchment paper.  This method of cooking holds in moisture and flavor without added fat.

Mediterranean Swordfish Steaks

LC LF FAV

Meaty swordfish stands up to bold herbs like oregano and rosemary.  A thirty minute marinade guarantees flavorful, moist fish.  This dish tastes best if we prepare it for you to cook on the grill or broiler.

Savory Hoisin Mahi-Mahi

LC LF FAV

This slightly piquant sauce works well on a variety of fish types.  We like it on steak-like fish, including mahi-mahi, swordfish or halibut.  We’ll leave this dish for you to bake; it’s also great on the grill.

Lemon-Shallot Scallops

LC LF KF

Shallots have a subtler taster than onions and lend a delicate flavor to these quickly-sautéed scallops.

Cornmeal-Crusted Scallops with Mint Chimichurri

LC LF FAV

Chimichurri is a thick sauce commonly made with parsley and oregano and served with grilled meat in Argentina.  Mint gives this version a more delicate taste, making it perfect for seafood.

Seared Scallops with Pineapple-Ginger Sauce

FAV

Plump scallops get the royal treatment when sautéed with a piquant pineapple-ginger sauce.  Please be sure to eat these fresh.

Saffron Fish Stew with White Beans

LF FW

In this stew you'll find chunks of fish, tomatoes and great Northern beans in a delicate broth seasoned with clam juice and saffron. We'll make this with flounder, but any white fish will do. Better yet, we'll hold the fish and you can freeze the stew until you're ready to add your own fish and eat this fresh.

Seafood Stew

FAV

With chunks of swordfish, scallops and shrimp, this dish is sort of an anti-stew.  It’s light rather than substantial, clean rather than earthy.  Please be sure to eat it fresh.

Seafood Paella 

LF FAV

The traditional Spanish rice dish made with your choice of seafood (shrimp, scallops & swordfish are great choices) in a wonderful saffron broth.

Cioppino

LC LF FAV

This quintessential fish stew is overflowing with shrimp, swordfish and scallops in a zesty tomato broth.  Please be sure to eat this fresh!

Hearty Fisherman’s Stew

SP

Cod is our favorite fish in this warming stew; halibut and swordfish can also be used.  The hearty tomato sauce goes great with warm, crusty bread.

Baked Stuffed Haddock

KF FAV

We use a rich, deliciously buttery seafood stuffing filled with scallops and shrimp to prepare this ever-popular item.  It makes an impressive and elegant party dish.

Baked Wrapped Tilapia

LC LF

Tilapia is a mild white fish that blends well with our Chinese-inspired sauce.  We’ll wrap it in foil and you’ll bake it yourself.  Try serving with your favorite rice dish. 

Cajun Scallops

LC LF SP

For both special occasions or everyday meals, scallops are a great choice.  The Cajun spice definitely gives them some heat, but we’ll adjust it for you.  This is also great with shrimp, or you can serve the scallops cold on a bed of tossed greens.