A classic lobster fra diavolo recipe made easier to eat by shelling the lobster. This is an Italian-American classic.
This is she crab soup without the roe, so it is cream of crab soup, with sherry, bay, a little seafood broth and lots of crab.
You need to learn this recipe, as it works for many things, not just salmon. Piccata is an Italian sauce of butter, parsley, shallots, white wine, lemon and capers.
This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
A salmon ceviche done in the style of ceviche Chileno. Salmon is widely farmed in Chile and this ceviche is inspired by their way of making it.
Invented in the Mexican state of Sinaloa, tacos gobernador, “governor’s tacos,” are popular all over the Pacific coast of Mexico.
A salmon cakes recipe that mimics a traditional Chesapeake crab cake, only using salmon. I top these with a little horseradish cream.
Flounder, fluke or sole coated in breadcrumbs and fried, served with homemade tartar sauce and homemade fries.