Fish and Seafood | Edible Paradise

Cured Salmon (Gravlax)

Fish and Seafood, Miscellaneouscured salmon, gravlax, how to make gravlax, king salmon, Salmon

Learn how to make classic cured salmon (gravlax) at home with a simple salt-sugar cure, herbs, and brandy. Elegant, flavorful, and perfect for brunch or holiday menus.

Stir-Fried Shrimp with Gingered Soy Noodles

Fish and SeafoodChef Tony Baker, gingered rice noodles, Montrio Bistro, shrimp, stir-fry

This Stir-Fried Shrimp with Gingered Soy Noodles combines tender shrimp, crisp vegetables, and fragrant soy–sesame noodles for a bold, easy, weeknight-friendly meal.

Abalone with Beurre Blanc Sauce

Fish and Seafood, Main Coursesabalone, beurre blanc, how to cook abalone

This classic Abalone with Beurre Blanc pairs tender pan-seared abalone medallions with a velvety butter-wine sauce. A luxurious yet simple seafood dish ready in minutes.

How to Tenderize Abalone

Culinary Resources, Fish and Seafoodabalone, abalone preparation, how to tenderize abalone

Abalone is a large mollusk that is as delicious as it is tough. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself. Start by trimming away the dark, curly edges, which tend to stay tough. Then, slice it into thin 1/4-inch slices. Place a piece of plastic wrap or parchment paper...

Baked Cajun Shrimp

Fish and Seafoodcajun, cajun shrimp, shrimp, shrimp casserole

Bold, buttery, and bursting with Southern spice, this Baked Cajun Shrimp is pure New Orleans comfort food. The shrimp are bathed in a rich blend of butter, olive oil, garlic, herbs, and Cajun spices, then baked until tender and lightly crisped on top. A splash of white wine and lemon brightens the flavor, while a...

Shrimp Étoufée

Fish and SeafoodÉtoufée, New Orleans, seafood stew, shrimp, shrimp Étoufée

Deeply flavorful and irresistibly comforting, this Shrimp Étouffée brings the spirit of New Orleans straight to your kitchen. Adapted from The New Orleans Cookbook by Rima and Richard Collin, this Louisiana classic is traditionally made with crawfish, but shrimp makes a delicious—and more accessible—alternative on the California coast. The dish begins with a dark, nutty...

Capellini with Fresh Tuna and Tomato

Fish and Seafood, Main Courses, Pasta, Polenta and Gnocchifresh tuna, pasta, tuna capellini

Light yet full of Mediterranean flavor, this vibrant pasta dish combines delicate strands of capellini with tender seared tuna, ripe tomatoes, and a touch of balsamic for brightness. The sauce is simple and quick to prepare—perfect for showcasing fresh seafood without fuss. Fresh parsley and garlic tie it all together, creating a satisfying meal that...

Basque Chili and Lemon Butter Halibut

Fish and SeafoodBasque chili powder, halibut

Let your market-fresh halibut shine on the grill or in the oven by finishing it with a luscious butter spiked with lemon zest and Basque Chili Powder. The mild heat, smoky sweetness and vibrant red tone of the spice echo the Basque tradition and elevate simple seafood into something memorable. INGREDIENTS: 4 (6 oz.) halibut...

Shrimp, Avocado and Mango Salad

Fish and Seafood, Main Courses, Saladsavocado, lunch, macadamia nuts, mango, seafood, shrimp, shrimp salad

This vibrant salad captures the essence of summer on a plate—sweet, spicy, creamy, and crisp all at once. Juicy mango dusted with cayenne pairs beautifully with buttery avocado and tender shrimp, while a drizzle of lime-ginger vinaigrette ties everything together with bright, citrusy balance. It’s a dish of delightful contrasts: the cooling avocado softens the...

Seared Salmon with Maple-Orange Glaze

Fish and Seafoodorange maple glaze, Salmon, wild salmon

This beautifully balanced salmon dish brings together the rich flavor of wild salmon with a bright, citrusy glaze made from fresh orange juice, maple syrup, and a touch of ginger. A quick sear caramelizes the surface of the fish before it’s finished gently in the oven, locking in moisture and flavor. The result is tender,...