Seafood & Fish
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Seafood & Fish *
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Miso Glazed Salmon with Chinese Butter Fruit Dressing
Salmon in Phyllo with Hollandaise & Caviar
Sautéed Tilapia with Mustard Chive Sauce
Sea Bass en Papillote with Wasabi Mashed Potatoes
Seared Sesame Seed-Encrusted Ahi Tuna with Arugula Salad
Sea Scallops with Saffron Cream Sauce
Sautéed Tilapia with Mustard Chive Sauce
Dredged in seasoned flour with a pan-made Dijon mustard and fresh chive sauce; this is is as easy as it is light; perfect with a rice pilaf on the side.
Sea Bass en Papillote with Wasabi Mashed Potatoes
Long before the days of aluminum foil, the French learned cooking food in parchment, most especially fish, was a way to seal in juices and flavors.
Seared Sesame Seed-Encrusted Ahi Tuna with Arugula Salad
Inspired by a lunch menu item on the Houston Restaurant menu; if you can find fresh, sushi-grade tuna, this is a fabulous way to enjoy it.
Sea Scallops with Saffron Cream Sauce
A top-tier white tablecloth restaurant menu item that is amazingly easy to make.
Sheet Pan Shrimp Fajitas
They're not true fajitas in the classic Tex-Mex style, but a close approximation that requires a lot less effort, the hallmark of any Sheet Pan Dinner.
Sheet Pan Tilapia Italiano with Asparagus & Cherry Tomatoes
A one-dish Sheet Pan Dinner where everything comes out of the oven at the same time. It’s the perfect blend of convenience and deliciousness.
Shrimp Étouffée
Traditionally made with crawfish, which are not commonly found outside the bayou areas of Louisiana and the deep South. But shrimp makes a good substitute.
Shrimp & Grits
Originally created in 1982 at Crook's Corner Cafe & Bar in Chapel Hill, North Carolina, it quickly spread across the US South.
Shrimp Potstickers
Widely believed to have originated in northern China in the 2nd Century BC, the name refers to the manner in which the dumpling is cooked, called "Guotie" in Mandarin Chinese, meaning "pot stick." The term "potsticker" became popular in the 20th Century among English speaking countries enjoying the delicacy.
Shrimp Salad Po’boy
The Po'boy is a New Orleans version of a Subway or Hoagie sandwich, but frequently with seafood like fried shrimp, soft shell crab or in this case, shrimp salad.
Shrimp Salad Remoulade
Made with the Classic New Orleans' Remoulade Sauce on a bed of fresh greens, a perfect summertime lunch entree.
Shrimp Santorini
Allegedly, a recipe from a restaurant on the Greek island of Santorini, it came to Kitchen Tapestry through Chicago.
Shrimp Scampi on Angel Hair Pasta
Shrimp scampi is sautéed shrimp with a garlicky, lemony wine sauce, easy to make and delicious on capellini, otherwise known as Angel Hair pasta.
Smoked Salmon Spread
A unique way to serve smoked salmon, with a delicious Dijon/Caraway flavor served along side crackers, pita chips or Lavash; the recipe was created by the owner of a fresh fish shop in Plano, Texas.
Soba Noodles with Shrimp & Tomatoes
Soba Noodles are made from Buckwheat which isn't wheat at all!
Thai Broiled Salmon with Avocado Basil Cream Sauce
A salmon fillet marinated in Asian flavors with a creamy avocado and basil sauce. The avocado in Asian countries is called, "butter fruit."
Thai Shrimp Summer Rolls
The Summer Roll from Thailand is of Vietnamese origin and features fresh, vibrant ingredients through translucent rice paper wrapping with a vinegar based dipping sauce.
Tilapia Meunière
Meunière means "miller's wife" in French and connotes a culinary preparation involving foods like fish or veal, dredged in flour, sautéed in brown butter, shallots, lemon juice and fresh parsley, then finished with capers.