Fish and Seafood
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Baked Fish Fillets with Mushrooms and Tomatoes

½ onion, minced 2-4 fish fillets
3 stalks celery, minced lemon juice
1 c mushrooms, sliced grated pepper
½ T rosemary 4 tomatoes, sliced

Sauté the onion, celery, and mushrooms. Add rosemary. Arrange vegetables in baking dish. Place fish on top. Sprinkle with lemon juice and pepper. Cover fish with sliced tomatoes. Bake uncovered at 375º for 35 to 40 minutes.

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Baked Fish in Cream Sauce

8 fish fillets
3 T butter
2 T flour
1 c milk
¼ c cream

Sear fillets. Place in glass baking dish that has been sprayed with cooking spray.

Melt butter. Whisk in flour, milk and cream. Cook until thick. Pour over fish. Bake at 350º for 30 minutes.

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Baked Fish with Olives and Mushrooms

4 cod fillets 2 T olive oil
1 fresh lemon ½ onion, chopped
salt to taste 1 red bell pepper, chopped
pepper to taste 14 stuffed green olives, chopped
  2 T capers
  ½ pound fresh mushrooms, chopped
  1 t paprika
  1. Spray baking dish with vegetable spray and place fillets in dish. Sprinkle with lemon juice and season with salt and fresh ground pepper.
  2. Heat oil in skillet over medium-high heat. Add onion and bell pepper, and sauté for 5 minutes. Add olives, capers, mushrooms, and paprika and sauté for 1 minute.
  3. Divide vegetable mixture equally over fillets.
  4. Bake uncovered at 375º for 15-20 minutes or until fish flakes easily.
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Broiled Breaded Shrimp

1 lb (or desired amount) raw jumbo shrimp, shelled and deveined
butter, melted
Italian-Style Bread Crumbs

If shrimp is frozen, put in colander and run cool water over to thaw. Dip shrimp in melted butter and roll in bread crumbs. Place on cookie sheet and broil 3 to 5 minutes, or until shrimp lose their glossy appearance.

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Dill Salmon Steaks

4 salmon steaks dill weed
1 c real mayo
½ c chopped onion

Mix onion and mayo. Spread about ¼ inch thick on top of salmon. Sprinkle dill weed on top. Grill salmon in sealed tin foil for 15 minutes.

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Fish in Molasses Sauce

two to four fish fillets
salt to taste
pepper to taste
olive oil

Sprinkle fish fillets with salt and pepper on both sides and press into fillets. Heat oil in skillet over high heat until hot but not smoking. Sear fillets on one side for 5 minutes. Put fillets, seared side up into glass baking dish. Roast fillets at 500° uncovered in upper third of oven 8 minutes.


1 c chicken broth
2 T molasses
¼ c lime juice
2 T cornstarch

Whisk together broth, molasses, juice, and cornstarch in small skillet and simmer, whisking until slightly thickened, 4 to 5 minutes. Pour sauce over fish and serve immediately.

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Fish in Orange Sauce

3 T flour mixed with salt and pepper to taste ½ red bell pepper, chopped
2 T oil ¼ c green onion, minced
2 fish fillets 1 orange, peeled, sectioned, and chunked
1 c orange juice
2 T flour
  1. Lightly dredge the fillets in the seasoned flour, patting off any excess. Set aside.
  2. Heat oil in large skillet over high heat. Brown fish for 3 to 4 minutes on each side until fish flakes with a fork. Remove fish to ovenproof platter and place in warm oven.
  3. Using the same skillet, over medium heat, cook peppers and green onions until wilted. Add the orange sections. Whisk orange juice and flour together, and add to skillet. Stir and cook until bubbly.Remove fish from the oven. Pour orange sauce over the fish. Serve immediately.
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Garlic Butter Shrimp

4 T butter
1 lb jumbo shrimp, peeled and deveined
salt and pepper to taste
2 to 3 t bottled minced garlic
1 t Italian seasoning
juice of one small lemon
  1. Place butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper, and Italian seasoning.
  2. Cook for 3 to 5 minutes, stirring occasionally, until shrimp are pink and opaque.
  3. Add the garlic and cook for one more minute.
  4. Stir in lemon juice and serve.
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Greek-Style Fish

3 or 4 fish fillets
½ c flour (or as needed)
2 T olive oil
lemon juice

Dust the fish with flour. Sear the fish in hot oil. Place fish in a large glass baking pan and sprinkle with lemon juice. Set aside.


3 T olive oil 1 can diced tomatoes
½ onion, chopped fine 1 tomato, chopped
½ t minced bottled garlic 3 bay leaves
1 bunch parsley, chopped ½ t rosemary
a few shakes of pepper ½ c chicken broth

In hot oil, sauté, onion, garlic, and parsley for 3 to 4 minutes. Add pepper, canned tomatoes, chopped tomato, bay leaves, rosemary, and chicken broth. Stir ingredients together and simmer on low heat for 40 minutes. Pour sauce over fish and bake at 350° for 30 minutes.

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Grilled Salmon Steaks

½ c soy sauce 2 T brown sugar
½ c pineapple juice 2 T honey

4 or 5 salmon steaks

Combine above ingredients, except salmon steaks. Marinate steaks for 30 minutes in mixture. Grill on medium-high heat about 5 minutes on each side. Baste with marinade once or twice. Serve immediately.

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Pan Fried Fish with Creamy Cheese Sauce

2 T butter
2 T olive oil
3 to 4 fillets of fish
½ c flour
salt and pepper to taste

Mix flour and salt and pepper. Bathe the fish in the flour. Heat the butter and olive in a frying pan. Fry several minutes until fish is done through and both sides of fish have a crusty quality.

Creamy Cheese Sauce

2 T butter
3 T flour
2 c half & half
2 c grated cheese
½ t salt
¼ t dry mustard
¼ t cayenne pepper

Melt butter and stir in flour. Add milk and whisk. Cook until sauce thickens. Turn off heat and stir in cheese and seasonings. Pour over fish and serve.

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Poached Fish

1 1b fish fillets ½ lb bacon
½ onion, sliced thick 10 pieces of bread, cubed
salt and pepper, to taste

Place fillets in large frying pan with the onion slices, salt and pepper and cover with milk. Poach 4 or 5 minutes.

In another very large frying pan, fry bacon until done. Add bread cubes and fry. When fish is done, flake and add to bacon and bread.

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Salmon Foil Packets in the Instant Pot

  *Adapted from
pieces of foil
3 or 4 slamon steaks
14.5-ou can of diced tomatoes with basil, garlic & oregano
parsley to taste
salt to taste
chopped green onions, to taste
1 lemon slice

Pat salmon steaks dry and place in foil. Spoon diced tomatoes on top, using a little of the juice. Sprinkle with parsley, salt, and green onions. Place a lemon slice on top. Roll up top and sides of foil.

Place 1 cup of water in bottom of Instant Pot. Put trivet in bottom, and layer slamon steaks carefully. Using low pressure, set instant pot for 5 minutes. When 5 minutes is up, quick release pressure and remove salmon steaks.

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2 lbs scallops ½ c butter
  ½ t bottled minced garlic
  6 slices fresh breadcrumbs

If scallops are large, cut in half. Simmer in small amount of water until half cooked. Drain and place into casserole dish. Saute garlic in butter and add breadcrumbs. Top scallops with breadcrumbs. Bake at 400° for 10 minutes.

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Scallops and Bacon in Cream

½ lb bacon, partially frozen ½ t bottled minced garlic
1 lb scallops 1 c cream
2 T butter 1 t lemon juice

Chop bacon into bite-size pieces. Drain scallops and place on paper towel. Pat dry.

Fry bacon until crisp. Remove bacon and reserve. Pour out bacon fat, leaving only a good film on the bottom. Melt the butter in the bacon fat. Add scallops and sauté over medium-high heat for a minute. Stir in the garlic and sauté for a few seconds. Add the cream and bring to a boil over medium-high heat. Add the lemon juice. Cook until the cream is reduced by one-half, stirring frequently. Stir in the reserved bacon and serve.

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Scallops Florentine

1 lb fresh or frozen scallops
10 oz package frozen chopped spinach
1/4 c chicken broth
¼ t salt
¼ t dried dill
1/8 t pepper
½ t bottled minced garlic
1/3 c canned evaporated milk
1 T flour
1/3 c grated Parmesan cheese
  1. Thaw scallops if frozen. Cut large scallops in half. Thaw spinach. Drain well.
  2. In large skillet, combine water, chicken broth, salt, dill, pepper, and garlic. Bring to boil and add scallops. Cover and simmer for 1 to 2 minutes or until scallops are opaque.
  3. Whisk milk and flour together. Stir into skillet. Cook and stir till thick and bubbly. Cook and stir for 1 minute longer. Add thawed spinach and bring back to bubbly. Turn off heat. Sprinkle Parmesan cheese over top. Cover and let stand 2 minutes.
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Shrimp and Black Beans

2 T olive oil salt and pepper to taste
1 red onion, chopped fine 2 (15-oz) cans black beans
2 t fresh grated ginger 2 lbs medium sized, cooked shrimp
2 t chili powder 4 green onions, chopped fine
1 t bottled minced garlic 1 c chopped cilantro

Heat oil in large frying pan. Add onion, ginger, chili powder, garlic, salt, and pepper. Sauté until onions become transparent. Add 1/3 of black beans. Cook and mash. Add in rest of black beans, shrimp, green onions, and cilantro. Cook until warmed through. Serve with wild rice and a veggie.

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Tuscan Salmon

2 or 3 salmon fillets 1 t bottled minced garlic
¼ t salt ¼ c chopped sun-dried tomatoes
¼ to ½ t crushed red pepper ¼ c white wine vinegar
2 T olive oil 1 T olive oil
  1 T basil
  1. Sprinkle salmon with salt and red pepper; drizzle with 2 T olive oil.
  2. Whisk together garlic, sun-dried tomatoes, vinegar, 1 T olive oil, and basil in a small bowl; set aside.
  3. Fry salmon 4 to 6 minutes on each side or until fish flakes easily. Pour sun-dried tomato marinade over fish and serve immediately.
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