Fish & Seafood 🦀🦀🐟🐟, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Easy Honey Sesame Salmon In Foil By Cafe Delites 


⅓ cup honey

3 tablespoons regular soy sauce

2 tablespoons butter

2 tablespoons fresh lemon juice (juice of ½ a lemon)

1 tablespoon minced garlic (or 4 garlic cloves, crushed)

1 tablespoon rice wine vinegar (or apple cider vinegar)

2 teaspoons Sriracha (Increase to 4 teaspoons if you like spicy)

2 teaspoon sesame oil

1 teaspoon minced ginger

1 tablespoon sesame seeds

Pinch of red chili flakes (optional)

2-3 pound side of salmon (wild caught, if possible)

Salt, to season

Green onion slices, to garnish

Get full recipe👇🏻

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Sesame-Crusted Fish With Butter and Ginger Sauce by Mark Bittman, NYT Cooking

Time: 15 minutes
Yield: 4 servings

Get full recipe👇🏻


1 cup sesame seeds
4 skinless fillets like black sea bass or red snapper, 6 ounces each
Salt and freshly ground black pepper
3 tablespoons neutral oil, like corn or canola
2 tablespoons butter
1 tablespoon peeled and minced fresh ginger
2 tablespoons soy sauce

Curry & Spices, Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Mario Batali’s Spicy Shrimp Sauté by The New York Times

Time: About 15 minutes
Yield: 4 servings

Get full recipe 👇🏻


2 tablespoons red curry paste
¼ cup fish sauce
¼ cup sambal
¼ cup sweet chili sauce
2 pounds medium shrimp, peeled and deveined
3 tablespoons light sesame oil
1 cup sliced scallions
2 tablespoons sweet soy sauce
1(14-ounce) can light coconut milk
1 bunch cilantro, chopped.

Fish & Seafood 🦀🦀🐟🐟, Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Fish Soup By NYT Cooking

Author: Moira Hodgson

Time: 1 hour
Yield: 4 servings

Get full Recipes 👇🏻


½ pound shrimp, with shells on
½ pound squid, cleaned
½ pound halibut
1 piece monkfish (about 1/2 pound)
Lemon juice
2 tablespoons parsley
Fish heads and bones as available
2 tablespoons olive oil
1 large leek, sliced
2 carrots, sliced
1 clove garlic, minced
4 ripe tomatoes skinned and chopped, or canned tomatoes, chopped
Pinch saffron
1 glass dry white wine
4 thick slices white or light whole wheat bread, crusts removed
2 tablespoons mayonnaise
1 teaspoon paprika
1 teaspoon cayenne pepper
⅓ to ½ cup olive oil
Coarse salt and freshly ground pepper to taste

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Quick & Easy Recipes

Pesto Mussels & Toast By Jamie Olivier




  • 70 g pesto
  • 2 thick slices of wholemeal bread , (50g each)
  • 200g baby courgettes
  • 200g ripe mixed-colour cherry tomatoes , on the vine
  • 500g mussels , scrubbed, debearded, from sustainable sources
  • 160g fresh or frozen peas
  • 50ml white wine , optional
  • 2 sprigs of fresh basil

Get full recipe:


Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pan Seared Salmon with Sweet and Sour Sauce By Cooking Classy

You can’t go wrong here with this simple island style Pan Seared Salmon with Sweet and Sour Sauce! It’s quick and easy and perfectly delicious! Serve it with rice and a side of sauteed peppers, onions and fresh pineapple and you’ve got a meal people won’t forget. I’m loving skillet salmon lately. That crispy crust…

via Pan Seared Salmon with Sweet and Sour Sauce — Cooking Classy


Appetisers, Starter & Side Dishes, Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Prawn Provencale – Baked Garlic and Herb Shrimp Appetizer By Food Wishes

Ingredients for 2 pounds shrimp (about 32 pieces)
2 pounds shrimp (16-20 per pound), butterflied
olive oil for brushing pan

For the breadcrumb mixture:
3-4 cloves garlic, crushed fine with dried herbs and salt)
kosher salt to taste
1/4 teaspoon dry oregano
1/4 teaspoon dry thyme
1/3 cup Italian parsley
1 cup plain dry breadcrumbs
1/2 teaspoon black pepper
cayenne to taste
1/3 cup olive oil, or as needed

Get full recipe 👇🏻

Fish & Seafood 🦀🦀🐟🐟, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Broiled Fish With Lemon Curry Butter By Melissa Clark


4 tablespoons unsalted butter
4 garlic cloves, finely grated or minced
1 ½ tablespoons minced thyme leaves
1 ½ teaspoon curry powder
1 ½ teaspoon grated ginger
¼ teaspoon fine sea salt, more as needed
¾ teaspoon finely grated lemon zest
Ground black pepper, to taste
4 (6-ounce) blackfish, flounder or hake fillets
Fresh lemon juice, for serving
Dill fronds or fresh parsley, for serving

Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.

Couscous, Quinoa, Rice & Wholegrains Recipes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Salad & Salad Dressings

Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad By Half Baked Harvest



1 pound skin on salmon, cut into 4 pieces
2 tablespoons olive oil
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt and pepper
zest of 1 lime
Citrus Avocado Quinoa Salad
1 cup plain greek yogurt
1/2 cup fresh cilantro
juice of 2 limes
1 teaspoon honey
kosher salt
1 bunch kale, chopped
3 oranges or grapefruits, I used grapefruit, blood and cara cara oranges
1 avocado, sliced
1 cup cooked quinoa
fresh cilantro, microgreens, and or basil, for topping


In a large gallon size zip-top bag or bowl, combine the olive oil, smoked paprika, garlic powder, thyme, salt, pepper and lime zest + lime juice. Add the salmon and toss to combine.

Heat a medium size skillet over medium-high heat. Add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.

To make the salad. In a blender, combine the yogurt, cilantro, lime juice, honey and a large pinch of salt. Blend until creamy and smooth. Taste and add salt if needed.Add the kale to a large bowl and massage with a few tablespoons of the yogurt sauce.

Add the oranges, avocado, and quinoa and gently toss to combine. Divide the salad among plates and top with salmon. Serve with the remaining yogurt sauce.

Source 👇🏻

Glowing Citrus, Avocado, Quinoa, and Blackened Salmon Salad.


Crepes, Pancakes, Tortillas, Wraps & Waffles, Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How To Make Pressure Cooker Japanese Seafood Curry (Recipe) シーフードカレーの作り方 (圧力鍋) (レシピ) By Just One CookBook


12 manila clams

Sea salt & water for de-griting (see directions here)

3 cups (720 ml) water

2” x 3” (5 x 7.5 cm) kombu (doesn’t have to be precise)

3 yellow or sweet onions

6 mushrooms

2 cloves garlic

1 inch ginger

6 oz. (170 g) medium size shrimp

1 Tbsp. vegetable oil

6 oz. (170 g) bay scallop

6 oz. (170g) calamari

¼ cup (60 ml) any white wine (optional) (See Note)

1 package (8.4 oz, 240 g) Japanese curry roux or Homemade Curry Roux (See Note)

Freshly ground black pepper

1 Tbsp. soy sauce

¼ apple (I use Fuji apple)

Steamed rice (optional)


6- to 8-quart pressure cooker (I use a 6-quart Instant Pot)

Get full recipe👇🏻

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Clams Pasta By Just One Cookbook

Spaghetti alle Vongole, or as we call it “Bongore” (ボンゴレ), is an Italian clam pasta dish which is very popular in Japan. You can easily recreate this dish at your home with just a few simple ingredients! Spaghetti alle Vongole (ボンゴレスパゲッティ , ボンゴレビアンコ) is an Italian classic Clam Pasta dish. It’s a light yet flavorful pasta…

via Clam Pasta ボンゴレ — Just One Cookbook

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Malaysian Style Kam Heong Crab 🦀 By Flavours Of Asia


2 Large Dungeness Crabs (4 1/2 lbs)

~ Cut into 8 pieces for each crab & lightly coated with corn starch


2 Tbsp Dried Shrimps, soaked for 10 minutes and drained

4 Shallots, chopped

4 Cloves Garlic, chopped

8 to 10 Thai Bird’s Eye Chilies, chopped

1 Bunch (15 g) Fresh Curry Leaves

2 Tbsp Fish Curry Powder

2 tsp Coarsely Ground Black Peppercorns


3 Tbsp Dark Soy Sauce

1 1/2 to 2 Tbsp Oyster Sauce

2 to 3 tsp Sugar

2 Tbsp of Water 

Oil for deep-frying

Source 🦀🦀🦀🦀🦀

Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Shrimp Pancakes (Saeujeon: 새우전) By Maangchi

Ingredients (serves 4)

16 jumbo size shrimp (or 1 pound shelled and heads off shrimp)

½ teaspoon ground white pepper (or black pepper)

¼ cup all purpose flour

2 eggs

cooking oil (grape seed, corn, or vegetable oil)


For mustard paste:

2 teaspoons Korean mustard powder (gyeoja-garu)

2 teaspoons cold water

For dipping sauce:

1 tablespoon soy sauce

2 teaspoons white vinegar

1 tablespoon chopped green onion

1 teaspoon sesame seeds

Get full recipe 👇🏻

Fish & Seafood 🦀🦀🐟🐟, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Tom Yum Goong (Thai Hot and Sour Shrimp Soup) By Closet Cooking

With all of the good food over the holidays I want to eat a little lighter these days and with the cool weather I was thinking that it was the perfect time to make some of my favourite soup, this tom yum goong soup, aka Thai style hot and sour shrimp soup. At it’s base…

via Tom Yum Goong Soup (Thai Hot and Sour Shrimp Soup) — Closet Cooking

Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Delicious Thai Fish Cakes

By Donal Skehan

Get full recipe:

30 mins
Serves 4


450g skinless white fish fillets (such as haddock or cod)

1 tbsp fish sauce (nam pla)

1 large egg a good handful of fresh coriander (roughly chopped)

1 tbsp red curry paste

1 red chilli (deseeded and finely chopped)

2 garlic cloves (peeled and finely chopped)

1 thumb-sized piece of fresh root ginger (peeled and finely chopped)

Finely grated zest and juice of 1 lime

75g finely sliced green beans

3-4 spring onions (roughly chopped)

4 tbsp sunflower oil

2-3 spring onions, to garnish

Sweet chilli dipping sauce, to serve


Food processor

Frying pan


Main Courses (Lunch & Dinner), Mediterranean, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to make paella – Seafood paella

By Allrecipes UK

Watch how – to video 👇🏻


Recipe from


Serves: 8
  • olive oil for frying
  • 5 runner beans, chopped
  • 2 cloves garlic, chopped
  • 1 squid, cleaned and sliced
  • 1 large tomato
  • 8 prawns, shells on
  • salt to taste
  • 4 large mussels
  • 10 clams
  • 1 teaspoon sweet paprika
  • 400g short-grain rice
  • 1L fish stock
  • saffron
  • 4 crayfish
  • 4 king prawns, shells on
  • 1 lemon

Preparation method

Prep: 15 min |Cook: 1 hour | Extra time: 20 min, resting

  1. In a large frying pan or paella pan, heat a generous amount of olive oil (enough to cover the bottom of the pan) over medium heat. Add the beans and the garlic. Add the squid and continue to cook gently.
  2. Grate the tomato directly into the pan (or grate onto a plate and add to the pan). Add the eight smaller prawns and continue to cook for 5 to 10 minutes. Add salt to taste, cook for 2 minutes, then remove from heat and set aside.
  3. Meanwhile, heat a small to medium saucepan over medium high heat till very hot. Add the mussels to the hot, dry saucepan, and cook until the mussels have opened. Remove the mussels from the pan and reserve. Repeat this process with the clams, ensuring you save the clam juice that collects in the pan. Set the mussels and clams aside.
  4. Bring the frying pan back to the heat and heat the mixture over medium heat till simmering. Stir in the paprika, then add the rice (do not rinse the rice before using!). Cover with the fish stock. Sprinkle in the saffron and gently stir in, without disturbing the rice. Lay the crayfish and king prawns in the pan, then add the mussels, clams and clam juice. (It looks nicest if you arrange the seafood in an alternating fashion in the pan.)
  5. Cook the paella over low heat until the rice is soft. Resist the urge to stir! The rice will slowly absorb most of the fish stock, but should not get overcooked and gooey.
  6. When the rice is tender, remove the pan from the heat and cover with a clean teatowel. Let the paella rest for 20 minutes until all of the liquid is absorbed.
  7. Serve the paella straightaway with lemon wedges. Enjoy!
Fish & Seafood 🦀🦀🐟🐟, Main Courses (Lunch & Dinner), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Salmon with Anchovy Butter 

by Melissa Clark

Time: 25 minutes

Yield: 4 servings

Get full recipe 👉🏻


3 tablespoons unsalted butter, softened

4 anchovy fillets, minced

1 fat garlic clove, minced (or 2 small ones)

½ teaspoon coarse kosher salt

Freshly ground black pepper

4 (6- to 8-ounce) skin-on salmon fillets

2 tablespoons drained capers, patted dry

½ lemon

Fresh chopped parsley, for serving