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Seafood Recipes

The Best Seafood Cookbook Featuring 50 Excellent Dishes

BY: Ivy Hope

Copyright 2021 by Ivy Hope

Copyright/License Page

Please dont reproduce this book. It means you are not allowed to make any type of copy (print or electronic), sell, publish, disseminate or distribute. Only people who have written permission from the author are allowed to do so.

This book is written by the author taking all precautions that the content is true and helpful. However, the reader needs to be careful about his/her action. If anything happens due to the readers actions the author wont be taken as responsible.

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Table of Contents

Introduction

Seafood is one of the most popular food groups around and very easy to plan and cook. This Seafood cookbook gives you the needed skills to become a better cook.

The recipes are easy to make, time-saving, and, best of all, are filling. It will enhance your cooking skills and knowledge as well as help you find out which seafood you enjoy depending on what you like.

The recipes in this book are divided into these categories:

• Breakfast
• Lunch recipes
• Dinner recipes
• Salad and desserts recipes

Get this book today and make the cooking time a fun time!

Chapter 1: Breakfast recipes

Tuna Egg Bake

Your mornings should start in style with unique seafood tastes. While the Tuna Egg Bake comes loaded with unlimited nutritional purposes, it is a perfect option that starts your morning actively and livelier. Are you lazy enough to prepare something for your family in the morning? The Tuna Egg bake is easier and quicker. Enjoy it.

Serving size: 8

Cooking Time: 40 minutes

Ingredients:

Egg mixture:

• teaspoon cayenne
• teaspoon Himalayan pink salt
• cup coconut milk
• teaspoon dried chilies
• 6 large eggs
• teaspoon garlic powder

Filling:

• 1/2 teaspoon black pepper
• 1 (5 oz.) can tuna, drained
• 1 medium onion diced
• 1 bell pepper diced
• teaspoon Himalayan pink salt
• 2 cups spring greens
• 2-3 large chestnut cremini mushrooms, sliced

Instructions:

1. Preheat the oven to 350F.

2. For the egg mixture, crack the eggs in a large bowl, add seasonings and coconut milk.

3. Using an oven-safe pan, on low medium heat, saut the mushroom and onion for 6-8 minutes until the onions attain translucence and the mushrooms are tender.

4. Add bell peppers before cooking for 3-4 minutes.

5. Add spring greens and cook until they are slightly wilted down and are bright green.

6. Add your tuna and mix then pour in the egg.

7. Put the dish in the oven for 40-45 minutes, until the egg is cooked through (you can check using a knife in the middle).

Salmon Frittata

Salmon is rich in Omega 3 Fatty Acids, which help promote good cardiovascular health. This dish is easy, delicious, and healthy too!

Serving size: 6

Cooking Time: 20 minutes

Ingredients:

• 10 large eggs
• 4 oz. goat cheese
• 1 shallot, diced
• 8 oz. smoked salmon, torn into small pieces
• Pepper and salt to taste
• 1 leek, cleaned and the white and light green parts diced
• 1 bunch fresh dill, roughly chopped
• 3 scallions, thinly sliced
• 1 bunch fresh parsley, roughly chopped
• 3 tablespoons olive oil, divided
• 1 cup yogurt or dairy-free yogurt

Instructions:

1. Over medium heat, heat a tablespoon of oil in a skillet.

2. Add scallions, shallot, leek and saut for 2 minutes. Put vegetables to a plate and reserve.

3. Whisk the yogurt and eggs in a large bowl. Stir in the goat cheese, herbs, sauted leek, scallions, shallot, smoked salmon, pepper and salt.

4. Clean the skillet you had used to fry the vegetables using a paper towel. Once cleaned, place the skillet over low heat, add 2 tbsps. olive oil. Ensure you coat the skillet bottom is fully.

5. Pour the mixture with eggs and cook for 10 minutes.

6. Move the frittata to the oven (on the shelf at the middle) and switch the top broiler on.

7. Cook for another 10 minutes, as you check frequently to make sure it doesn't brown too much. To prevent the top from cooking faster than the inside, switch off the broiler and proceed to cook in oven.

8. Serve with herbs and enjoy.

Salmon hash with fried eggs

This light yet tasty dish is a great alternative to corned beef hash, as well as a great way use leftover salmon from a previous meal. When you have brunch at a restaurant, a dish like this is typically served with a poached egg, but I find a fried egg more appealing! You still get the runny yolk, but with crispy, lacy edges of the egg whites.

Serving size: 4

Cooking Time: 25 minutes

Ingredients:

• 4 tablespoons unsalted butter
• 2 pounds red potatoes, scrubbed and boiled until just tender
• 1 large leek, rinsed well, trimmed, and thinly sliced crosswise

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