Williams-Sonoma Collection: Seafood
Savory crab cakes, panfried to a crisp golden brown. Succulent sea bass roasted on a bed of fennel. Tender lobster meat cloaked in drawn butter. When it comes to fish and shellfish, there is no end to the variety of dishes both flavorful and quick-cooking that can grace your table.
In the pages of William-Sonoma Collection Seafood, you'll find more than 40 recipes for innovative appetizers and entrées as well as updated renditions of all the time-honored classics, from aromatic mussels marinière to hearty seafood paella. Whether you want to whip up a simple supper of Cajun-spiced catfish served with greens or present an elegant dish of lobster risotto drizzled with white truffle oil to hungry guests, here are ideas to suit every occasion.
The recipes are accompanied with colorful photos and helpful sidebars on ingredients and cooking techniques, making each dish easy to envision and simple to prepare. A glossary and basics section round out everything you need to know to handle seafood with success, from skinning fillets and removing pin bones to testing for doneness. An essential addition to the kitchen bookshelf, Seafood will inspire the busy cook to prepare and enjoy a healthful and delicious fish or shellfish dish on any night of the week.
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Grilled Ahi Tuna with Mango Salsa
Grilled Red Snapper with Romesco Sauce
Fish Tacos with Salsa Cruda and Guacamole
Grilled Mahimahi with Hoisin Glaze
Seafood and Vegetable Skewers with Herb Marinade
Grilled Calamari on a Bed of White Beans
Grilled Oysters with Tomatillo Salsa
Mediterranean Fish Stew
Sauteed Scallops with Lemon Beurre Blanc
Crab and Shrimp Salad with Avocado and Oranges
Lobster Risotto with White Truffle
Garlic Crab with Spaghettini
Steamed Whole Fish with Dipping Sauce
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