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  1. Almond Crusted Salmon with Roasted Brussel Sprouts

    Almond Crusted Salmon with Roasted Brussel Sprouts

    $0.00
    Almond Crusted Salmon with Roasted Brussel Sprouts Learn More
  2. Almond-Crusted Halibut

    Almond-Crusted Halibut

    $0.00

    The almonds add a crunchy, nutty flavor to the flaky halibut and the addition of a little honey mustard gives an unexpected hint of sweetness.

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  3. Andrea’s Citrus Tarragon Crab Cake

    Andrea’s Citrus Tarragon Crab Cake

    $0.00
    Andrea’s Citrus Tarragon Crab Cake Learn More
  4. Asian Shrimp Soba Noodles With Vegetables

    Asian Shrimp Soba Noodles With Vegetables

    $0.00

    This salad isn't super spicy but the jalapenos and sriracha sauce add a nice subtle flavor with just a touch of heat.

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  5. Asian Style Teriyaki Salmon Spinach Salad

    Asian Style Teriyaki Salmon Spinach Salad

    $0.00

    This just might be the best salmon you’ll ever have. Even people that aren’t generally fans of salmon love it prepared this way

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  6. Bacon-Wrapped Scallops with Persimmon Chutney

    Bacon-Wrapped Scallops with Persimmon Chutney

    $0.00
    Bacon-Wrapped Scallops with Persimmon Chutney Learn More
  7. Baked Whole King Salmon Fillet

    Baked Whole King Salmon Fillet

    $0.00
    Baked Whole King Salmon Fillet Learn More
  8. Black Tiger Prawns with Asparagus and Saffron

    Black Tiger Prawns with Asparagus and Saffron

    $0.00

    Arrange prawns on 2 plates, pour sauce over and garnish with frizee.

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  9. Butterfly A Jumbo Lobster Tail by Eat Seattle

    Butterfly A Jumbo Lobster Tail by Eat Seattle

    $0.00
    Butterfly A Jumbo Lobster Tail by Eat Seattle Learn More
  10. Butterfly a Lobster Tail

    Butterfly a Lobster Tail

    $0.00

    Cooking our Jumbo Lobster Tails is simple and worth it! These tails are delicious and each one feeds 2-4 people. There are several cooking methods you can choose from, all are tasty and will impress your dinner guests, but butterflying a lobster tail is a method used most often by restaurants.

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