This paleo adaption of Ahi Poke which is Hawaiian Tuna Tartar.
Pesto has always been a big “love” of mine. This Paleo friendly recipe scratches that itch.
This is just the right amount of garlicky, red-peppery bite.
A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.
This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.
Try this dish for Chinese New Year. The shrimp symbolize happiness, and the scallions represent intelligence.
This spicy dish works well in summer or winter. The cooling flavors of the salsa help balance the heat from the fish.
When I lived in Maryland I fell in love with old bay seasoning and hot spiced shrimp. I used to buy my sea food from a truck on the side of the road — something that sounds crazy now but was totally normal there!
Let’s face it who doesn’t like coconut shrimp. This recipe is easy and tasty!
Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.
An icon of Spain’s cultural identity, paella done right is a truly spectacular dish: a thin blanket of saffron-scented rice with a crackly, crunchy bottom crust, studded with fresh seafood.
The classic Vietnamese summer roll is as lovely to look at as it is delicious to eat: plump shrimp, fragrant herbs, and rice noodles bundled in a soft rice paper wrapper. For a twist, try substituting Honey Ginger Chicken or Grilled Sesame Beef for the shrimp. Serve the summer rolls with one or more dipping sauces such as Nuoc Cham or Pineapple Lime Dipping Sauce.
Janine’s signature dish, this yummy appetizer is always a crowd pleaser!
Spicy and delicious this recipe will clear your sinuses. It’s also great with snapper!
These are a nod to my years in Maryland where I learned to LOVE crab!
I make a double quantity of the salsa because it’s hard not to “taste” it while you wait for the fish to marinade. The colorful entrée is pretty enough to serve to company.