Seafood Recipes
Latest
- fish (23)
- crab (14)
- rice (11)
- tomato (8)
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- mushroom (4)
- pasta (4)
- avocado (3)
- potato (3)
- sweet-potato (3)
- aubergine (2)
- broccoli (2)
- courgette (2)
- egg (2)
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- mango (2)
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- Apple (1)
- butternut-squash (1)
- cabbage (1)
- carrot (1)
- garlic (1)
- goats-cheese (1)
- leek (1)
- pastry (1)
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Spaghetti vongole
Spaghetti vongole is so simple but seems really special. This simple pasta dish combines clams, white wine, garlic and tomatoes for a delicious dinner.
By Jules Mercer Published
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Spicy crab and mango salad
Triple tested: Crabmeat goes well with a little bit of spice and citrus zing, it looks gorgeous and it’s so healthy! Brought to you by Essentials magazine
By GoodtoKnow Published
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Potted prawns with anchovy butter
www.goodtoknow.co.uk has lots of quick and easy food recipes like these potted prawns with anchovy butter from Woman's Weekly. Find out more recipes at www.goodtoknow.co.uk
By Jessica Dady Published
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Sole tapenade twists
Sole tapenade twists are really simple to make and taste delicious, made with fresh fish, green olives and mustard sauce and just 283 calories per serving
By Octavia Lillywhite Published
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Butterflied prawns with Asian dipping sauce
Our butterflied prawns are a simple but impressive BBQ dish that is packed with flavour, served with an Asian dipping sauce.
By Jules Mercer Published
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Calamari with garlic mayonnaise
Treat your party guests to these delicious freshly fried squid rings, with tangy garlic mayonnaise
By GoodtoKnow Published
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Seafood mousse
Our delicious seafood mousse recipe is easy to make and a great fish dish as a starter or party food which is full of creamy, fish flavours
By GoodtoKnow Published
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Seafood pasties
Want to try something new? Why not try making these easy-to-make bistro-style seafood pasties? Use ready made filo pastry and fill with mussels and cockles for the perfect party food
By GoodtoKnow Published
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Beer battered prawns
These beer battered prawns and veggies are light and crisp, and perfect with a hot and spicy chilli dipping sauce.
By Keiron George Published