Recipes

Whole red snapper poached in a court bouillon of wine, vegetables, and herbs — served with hollandaise or pineapple salsa.

Pan-sautéed fresh tuna fillets in olive oil with garlic, fresh ginger, dried tomatoes, and optional hot red pepper. Magnificent when made with fresh fish.

A traditional Portuguese salad of sautéed salt cod with caramelized onions, tomatoes, and herbs folded into cooked rice with hard-boiled eggs and green olives.

Tropical salad with cooked prawns, ripe avocado and mango, sliced mushrooms, and a raspberry-ginger vinaigrette.

Halibut fillets spread with Dijon mustard, wrapped in prosciutto and a potato crust, pan-fried then oven-finished and served with a caper and tomato butter sauce.

Bay scallops layered in a cream of mushroom soup sauce with herbed Ritz cracker crumbs — an easy, comforting scallop bake.

A fast and easy miso soup made with homemade fish broth from dashi packet, miso, scallions, tofu, and fresh ginger.

Old-fashioned three-ingredient salmon casserole layered with soda crackers and butter, saturated with milk and baked until set. Simple Depression-era comfort food.

A country inn recipe for Red Garlic Sauce.

Copycat Red Lobster Southern fried catfish fillets with crispy cornmeal coating, served with savory hushpuppies fried in the same oil.

A home-style recipe for Red Lobster’s Biscuits from Dale's Recipe Book.

Copycat Red Lobster New England-style clam chowder with leeks, potatoes, thyme, and heavy cream — rich and comforting.

Copycat Red Lobster baked crab casserole — crabmeat in a rich sherry cream sauce topped with cheddar cheese and buttered cracker crumbs.

Copycat Red Lobster crab stuffed mushrooms — large mushroom caps filled with a savory crab and cheddar stuffing seasoned with Old Bay, then baked and crowned with white cheddar.