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Almond-Crusted Salmon with Leek and Lemon Cream

(Bon Appétit, April, 2002)

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Baked Fish With Curried Pecan Topping

(Bon Appétit, June, 1996)

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Baked Sea Bass With Walnut-Breadcrumb Crust And Lemon-Dill Sauce

(Bon Appétit, November, 1998)

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Broiled Oysters With Hazelnut Pesto

(Bon Appétit, November, 1997)

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Catfish And Okra With Pecan Butter Sauce

(Gourmet, November, 2006)

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Catfish Po'boy with Hoisin-Peanut Sauce

(Cooking Light, July, 2002)

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Catfish with Pecan Brown Butter

(Food & Wine, February, 2002)

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Chestnut and Celery Root Soup with Chorizo and Scallops

(Food & Wine, January, 2007)

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Chestnut and Lobster Soup

(Bon Appétit, January, 2002)

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Coconut-Lime Shrimp With Peanut Sauce

(Bon Appétit, July, 1997)

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Cornmeal-Crusted Trout With Hazelnut Butter

(Bon Appétit, April, 1994)

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Couscous and Shrimp Salad with Tangerines and Almonds

(Bon Appétit, December, 2000)

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Comments:

On February 1, 2011, 3:23 pm spm said:

Good recipe for a large crowd. Be careful when making large batches of starch like couscous. Consider halving recipe for a party of 10.


Crab Salad with Apple, Endives and Pecans

(Food & Wine, December, 2004)

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Curried Peanut Shrimp

(Cooking Light, July, 1999)

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Curried Shrimp in Peanut Sauce

(Cooking Light, January, 2001)

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Garlicky Linguine with Crab, Red Bell Pepper and Pine Nuts

(Bon Appétit, January, 2000)

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Gemelli With Shrimp, Tomatoes And Walnut-Parsley Sauce

(Bon Appétit, June, 1998)

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Grilled Trout with Almonds and Lemon Butter

(Bon Appétit, June, 2004)

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Halibut with Citrus Couscous, Red-Onion Marmalade, and Cilantro-Almond Sauce

(Cooking Light, April, 1999)

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Halibut with Walnut-Olive Relish

(Food & Wine, October, 2005)

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Hazelnut Pesto Fish

(Gourmet, September, 2006)

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Hazelnut Shrimp in Endive Leaves

(Food & Wine, December, 2002)

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Hazelnut-Crusted Trout

(Gourmet, February, 2000)

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Indonesian Shrimp Sate with Creamy Peanut Sauce

(Cooking Light, June, 2000)

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Mixed Greens Salad with Smoked Trout, Pistachios, and Cranberries

(Cooking Light, January, 2007)

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