Main Dish Seafood: Kingfish Enchiladas

Jul 14, 2003 This recipe was delicious. And, I don't know what ASIMPSON7 is talking about in their review. Why is it hard to understand where the calories come from? There's oil, there's salad dressing, there's cheese, plus the fish and tortillas. You learn something new every day, I suppose. Yes, that pizza you've been enjoying all of these years, it HAS calories!

—big surprise 

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Main Dish Seafood: Lemon Pepper Shrimp with Mustard

"Quick, easy dish to make during the week, or anytime. Even though it takes very little time to prepare, it's good enough for guests!" — BOLLIVEB 

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Main Dish Seafood: Creole Mexican Catfish

Jun 09, 2007 I'm sorry, neither my husband or myself enjoyed this dish at all. It was easy to prepare, but it didn't seem like there was enough seasoning to coat the fish. The directions say to put the fish in the seasoning dish; I had to literally take pinches of the seasoning and sprinkle it on the fish to make it last. And the fish ended up being way, way, way too spicy. My husband and I enjoy spicy food, and we had to scrape the tomatoes and the spices off the fish to make them edible. It was like fire in our mouths. I won't be making this again.

—Melissa McG. 

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Main Dish Seafood: Lemon-Pepper Salmon

Apr 18, 2007 My husband raved about this recipe; he said it was the best salmon he'd ever eaten! I liked it a lot too. I made just a couple of changes. I used about half of the olive oil and butter the recipe called for; I don't think you need the extra fat. I also used fresh lemon juice and regular pepper instead of the lemon pepper. I sauteed some minced garlic in the butter/oil, then added the salmon (seasoned with salt, pepper, and fresh lemon juice). I also used fresh baby dill instead of cilantro and didn't use as much as the recipe called for, maybe 1/2 cup. The dill gave it a nice, mellow flavor. The salmon came out flaky and light, and none of the flavors were overwhelming. We will definitely be having this again! Let me just add that we had two pieces of fish (about 4-5 oz each). If I were to do this for four pieces, I'd definitely double the sauce; it was just enough for two pieces in the proportions listed.

—DANIELA92 

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Main Dish Seafood: Crispy Whitefish Marinated

Jan 16, 2012 My big fish hater LOVED this. The whitefish was very fresh to start with which helps any fish dish. I made this exactly as stated, only I reduced the oil for the pan to about 3Tbs for 3 filets. I seared the flesh side down first than turned over to the skin side down and got a beautiful crust. I layed them out on paper towels to absorb most of the oil. This helps bring the calories down without losing any flavor. Perfect flavoring, not too spicy or salty.

—missymar 

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Main Dish Seafood: Lemon Rosemary Salmon

"This is the perfect romantic dinner for two when served with an Oregon Pinot Noir, crusty bread, wild rice, and salad." — CHEDDAR97005 

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Main Dish Seafood: Spicy Garlic and Pepper Shrimp

Mar 23, 2007 This recipe is amazing! The only 2 things I did differently were, I added some fresh minced ginger (approximately 1 1/2 tsp. But I would add more next time) and I had a bag of precut broccoli, cauliflower and carrots, which I microwaved and threw in there at the end. I didn't have any red pepper flakes in my cupboard, but found some packets of red pepper flakes that we got from a pizza joint and poured those in there! Gotta improvise sometimes! Also, after we had eaten our dinner, my husband said that next time I should add some peanuts!Thanks for this delicous low carb recipe!

—tabarita 

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Main Dish Seafood: Fried Squid with Pineapple (Muc Xao Thom)

Mar 04, 2007 This was fairly bland, so I added some chili sauce, which kicked it up a bit. All in all, I'm sure I could find a better way to prepare squid. Not horrible, but probably won't make it again.

—amyclemens1 

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Main Dish Seafood: BBQ Salmon over Mixed Greens

Jan 25, 2004 WOW!!! This has become a favorite of family and friends. The BEST salmon recipe ever! The combination of spices is incredible. And, please, do serve it on the greens with the vinaigrette.....it makes the meal!

—DAISY PATCH 

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Main Dish Seafood: Macadamia Nut Crusted Mahi Mahi

Apr 17, 2006 We had macadamia nut crusted mahi at a *very expensive* restaurant in Hawaii a year and a half ago. Ever since, my husband has been raving about it. I decided to try this recipe for our Easter dinner yesterday as a special treat for him. It was a huge success. :) He said, "this is every bit as delicious as _________ restaurant!" So there you have it -- from the mahi-loving man himself. ;) I did make a few changes to the recipe: first, I used more nuts than bread crumbs because I only had seasoned crumbs and didn't want the nutty flavor to get lost. Second, I forgot to buy a habanero pepper so I just threw some crushed red pepper flakes into the sauce while it simmered. The spiciness was perfect. Next, I used about twice as much coconut as the recipe called for because I really wanted the coconut flavor to stand out. Also, since I used canned pineapple chunks rather than fresh, I used the syrup from the can to sweeten the sauce rather than sugar. And lastly, I served the sauce over the fish without straining it, sort of like a chutney -- the chunks of fruit were really tasty with the fish. Superb recipe!

—ANGELSHARK 

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Main Dish Seafood: Honey Coconut Salmon

Aug 21, 2007 This recipe was absolutely delicious and full of subtle flavor. When I made it, I used coconut milk instead of flaked coconut. However, next time I make it I will lessen the amount of butter to a teaspoon or none at all. The recipe really doesn't need it. Also, I would bake it for 18-20 minutes instead of the listed 25. Salmon still cooks when you take it out of the oven so it came out a little too dry for my taste. Overall, I loved this recipe and you can put in your own personal touch.

—Debbers07 

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Main Dish Seafood: Simple Ranchy Breaded Fish Fillets

Jan 31, 2010 You know, we liked these, but I can't give them five stars. I used about 3/4 of the ranch dressing package, and it was pretty strong; I was using flounder, which is maybe the mildest fish in the entire world, so that might have contributed, but I couldn't imagine using the whole package. I like the ranch breading idea, but I think next time I might try a different method - maybe people who are dredging the fish in milk first have the right idea. My oil-and-dressing mix never came close to anything like a "paste" (again, I didn't use the whole packet) and I didn't have enough for all of my fish. Anyway, though, good flavor - particularly for people who don't like fish. I baked at 375 for 10 minutes. Edit: I tried it again with tilapia, baked at 375 for 10 minutes. This time I mixed the dressing mix with the breadcrumbs and lightly brushed the filets with olive oil - delicious! Just the right amount of tang. I'm upping my review to 5 stars. Thanks! EDIT AGAIN: just printed out a copy of this to give to somebody else, and realized that I don't actually follow this recipe at all. My version is 5 stars, but I'm sending this one back to 4.

—ZeldaSayre 

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Main Dish Seafood: Grilled Salmon with Curried Peach Sauce

Jun 28, 2010 When I told my family I was making Salmon with Peach sauce, the grandkids made faces, but they've tasted it now and the youngest is asking me to make it for his birthday dinner! They all love it. If it rains, you can bake the salmon in foil packets with made-ahead sauce at 375 for 15-20 min. It comes out jucy and delicious, maybe better than on the grill.

—Mountain_Grandma 

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Main Dish Seafood: Shrimp and Crab Casserole

May 02, 2007 This was pretty good. I did change the recipe, I used 4-5 cups cooked rice, 2 cups shredded cheese, only 1 1/2 cups mayo, 1 Tbsp of hot pepper sauce, and 2 tsp Old Bay Seasoning. It was even better the next day.

—CindeerellaC 

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Main Dish Seafood: Fish Tacos

Jul 05, 2006 Muy bueno! * To make it lighter/healthier, double up the lime and jalapeno juice. After you've prepped the chipotle with some of the juice, add some olive oil, and use the rest to marinade the fish. I George Forman'ed the fish, but fry pan or baking/broiling would work too. If you have fast fingers, and you want to make it easier, cut the fillets after frying. * If your palate is sensitive to spicy, drop the jalapeno. If jalapeno is too sour for you, replace with smaller(!) amount of habanero. * If you have a vegetable/fruit juicer, it cuts down on the prep time of the lime and jalapeno/habanero. * Side this with avacado or guac. * Side this with (easy) beans and rice. Remove 1/3 cup of water before boiling. When adding brown rice, throw in a can of black beans. Do this before cooking the fish, since brown rice takes about 25-30 minutes to soak up the water. Some people subtract more water and also throw in a can of stewed tomatoes. I like to add garlic powder. * Heat up the corn tortillas before serving. If you don't have a tortilla warmer, then make sure you fold in half before they cool. * Capers are just a garnish, don't worry if you can't find any. * If you are opposed to beer, use ginger ale. * If you don't have cod, any white fish will do. Some people have had success with salmon. * If cutting cabbage is a pain for you, use a package of mix and serve cole slaw, tossing the cole slaw packet. * Add cilantro and/or pink onion as a garnish or into the cabbage.

—Ben Greenwood 

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Main Dish Seafood: Grilled Tilapia with Mango Salsa

Oct 09, 2008 This was delicous! I started marinading the fish just a couple hours ahead of time. Then I put the two fillets in a 9x9 pan, drizzled most of the marinade over the top, and then baked it in the oven (covered) at 350 for 15 minutes, and then I uncovered it and baked it at 375 until it was done (probably another 10 minutes, I didn't set the timer). The salsa is great, too. It really makes enough for about 4+ fillets, but I enjoyed the leftovers with chips, so I don't know that I would ever cut the salsa recipe in half. I paired this with some coconut rice and asparagus. I'll definately make this again.

—JSB 

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Main Dish Seafood: Maria's Portuguese Bacalau

Mar 15, 2010 I'm so glad I tried this recipe. By far, one of the best I've found on allrecipes.com. I had to make a few changes based on what I had in the house. I used fresh cod and boiled it in heavily salted water, and added some salt to the parsley/olive oil mixture. I also used red potatoes since that's what I had on hand. I followed the rest of the recipe as-is. The flavors were absolutely outstanding. I love that it's so healthy, too. I *never* go back for seconds on dinner, but I did with this one. My husband said he could survive on this dish alone. It's honestly so good, I almost felt guilty taking credit for it! Thanks for contributing this one.

—neska 

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Main Dish Seafood: Baked Fish with Shrimp

Dec 23, 2003 This was absolutely delicious, easy to make & better than any fish I have had in restaurants. First of all I couldn't get snapper so I used Kingclip fillets which I had never had before, very fishy smelling but not fishy in taste. Fillets were pretty thick so had to add a little more cooking time. I did as some others suggested and added a few seasonings. I added a little sliced onion, garlic salt, salt &cracked pepper, bay seasoning & 4 Tbls. sherry. I used a half pound of med. cooked shrimp & removed the shell on the tails before I put on fish. Really thought they would be tough as they were already cooked with the cooking in the oven besides but they were just find, not at all tough or dry. This dish is definately a keeper, also can easily be prepared a little ahead of time if having company, get your other sides in order & ready to cook, sit back & enjoy your company with a little drink & just pop it in the oven when ready to cook. I am not a big fish lover but this was excellent & certainly deserves a 5 Star in my opinion.

—SUEH48 

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Main Dish Seafood: Indian Stir-Fried Shrimp in Cream Sauce (Bhagari Jhinga)

Feb 04, 2008 I initially made this as written, and I have to agree with the other reviewers who said it was lacking flavor. However, with a few tweaks, this was one of the best Indian dishes I have made in a long long time. You just have to play around with the spices until it's how you like it (obviously). Thanks!

—Caroline C 

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Main Dish Seafood: Crawfish Etouffee IV

Dec 08, 2003 This dish was very savory and tasteful, also very easy to make. I loved it. However, it is not for tender tongues. The green chilies with the tomatoes that it calls for really add a punch and in leftovers the heat factor is somehow intensified, maybe even overpowering. I would definitely make it again, more than likely however without the green chilies and perhaps substituting with shrimp. Though this recipe tastes great with the crawfish processing them was a little time consuming. Shrimp would work better if you were in a rush.

—POPCORNS 

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