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Hittin' the grill for dinner tonight? Add a few vegetable slices to the grill and tomorrow's lunch is in the bag. These colorful pinwheels double as a healthful after school snack.
Mushrooms and red bell peppers combine with black-eyed peas in this flavorful vegetarian entrée. Sunflower seeds add a crunchy finish, but pumpkin seeds taste great with this dish, too.
Fragrant basmati rice and sweet-tart dried currants make a delicious stuffing for whole, fresh trout in this impressive main course.
Try topping tilapia, salmon or red snapper fillets with these simple but flavorful breadcrumbs. If you like, add a few pinches of other fragrant dried herbs like parsley, rosemary or sage to the mix, too.
We love this dish because it pairs spicy catfish with the clean flavors of the succotash salad. Be sure to turn on your stove's exhaust fan while blackening.
We skip the traditional roux in this lighter version of the Louisiana classic. Ready in about 30 minutes, serve piping hot with white or brown rice and plenty of hot sauce.
Light and refreshing, this dish has similar origins to ceviche, except the fish is cooked before marinating.
This is a simplified version of the classic Italian seafood stew. The vegetable base can be made ahead of time and frozen. When ready to serve, simply thaw and stir in the fish, crab, shrimp and clams to finish cooking.
This same potato crust can be used on salmon or red snapper fillets, too. Serve the fish with roasted broccoli rabe or a green salad, if desired.
Fish tacos might just be the perfect summer dish. Here they're topped with a creamy sour cream sauce, shredded cabbage and a squeeze of fresh lime juice.
Mahi-mahi and shrimp partner with red and green peppers in this colorful seafood melange. Roasted garlic cloves infuse the stew with a smooth, subtle sweetness. Feel free to substitute your favorite white fish fillet. Combine with brown rice and a fresh leafy green salad for a deliciously simple and satisfying meal.
In this tasty take on ratatouille, the classic French vegetable dish, fillets of grouper add protein, texture and flavor to an already vibrant combination of bell peppers, squash and tomatoes.
This crunchy, gluten-free fish recipe is a tasty, homemade alternative to frozen fish sticks.
Use medium to large unpeeled shrimp instead of crayfish for this seafood boil, if you like.
With a side of steamed veggies, like carrots or asparagus, this seafood dish makes a complete, satisfying meal.
Frozen hash browns are the secret ingredient in this quick but elegant main course for dinner or lunch. Use the same method to top salmon or tuna steaks, too.
Secret Ingredient: Avocados
This Asian twist on fish tacos is a celebration of colors and textures with crisp purple cabbage, bold red onion, creamy green avocado and crunchy orange carrots. The Thai flavors of lime, peanut, chile and a hint of coconut bring new life to a classic. Grilling the fish makes these tacos lighter and healthier than the common battered and fried version. To learn how to make this recipe, watch the Secret Ingredient cooking show.
Ponzu, a light, citrus-based sauce of Japanese origin that's bright, tart and slightly salty on the tongue, makes an excellent dipping sauce for seafood and this mouth watering marinade for grilled halibut.
Substitute any mild flavored fish such as mahi-mahi or Tilapia for the halibut, if you like.
Make this simple dinner or lunch main course in the summer, when tomatoes are at their best. Substitute spinach for the arugula, if desired.
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