Seafood and cheese

So, like a tuna melt?

I could eat a shrimp and melted swiss on sliced sour dough. Maybe a light lemony cheese sauce on halibut.

R2 here. I LOVE tuna melts.

Crab Rangoon?

Clam Chowder?

Cheese or dairy?

I wanna puke!

Seafood will go with lime and garlic and salt!

McDonald's Filet-O-Fish is pure magic

I'll also add Chi Chi's seafood enchiladas. That was one of my favorite things to order there.

For some reason Italians are against this. They’re wrong.

Crab Au Gratin is delicious.

Marcella says "non," but Julia says "magnifique" to Coquilles St. Jacques, among other cheesy dishes. When I was young and it was cheap, I used to broil red snapper, then melt grated Jarlsberg on top of it. So I say "oui," aussi.

A couple cans of tuna, preferably Italian, stirred into some marinara sauce and served over short pasta( rotini, radiatori, rigatoni, etc.) is a delicious and quick meal. I always top it with some shredded Asiago or a 3 cheese blend( Parmesan, Asiago and Pecorino) Leftovers hold up well to reheating, or not, the next day.

Another vote for a Tuna Melt.

Fried cod or haddock "planks" are delicious with a spicy queso dip.

Besides the above mentioned tuna melt, I've had a trout dish with feta and a salmon dish with blue cheese that I've enjoyed. There's also fish tacos with Cotija cheese.

And speaking of salmon, isn't the classic salmon puff made with cream cheese?

Does shrimp alfredo count?

Tuna, cheese and add mayo and you have the white trash trifecta.

Does Mornay or meunière sauce count as dairy?

[quote]Marcella says "non,"

Actually she says "sort of". She does have a recipe for baked shrimp with mozzarella in one of her books.

Fish and cheese is sort of a "no no" in Italy. You don't want to have a fresh delicate seafood pasta and put parmesan on top of it. Or a fresh sole and have cheese competing with it. It would make no sense.

You will see canned tuna and mozzarella together in summer salads in Italy. And mozzarella and tuna in panini. And believe it or not tuna pizza is a thing in Italy (I love it) and that has mozzarella.

All those copycat recipes out there for Red Lobster Fondue. Someone must like it.

I guess you dip lobster tails and shrimp in something made with Velveeta Cheese and Campbell's Cream of Shrimp Soup .. LOL!

Thank you, r17. Marcella was so adamant about the "no fish with cheese" rule early on. I now see the shrimp, artichoke, and mozzarella recipe you mention is in her 1997 book, Marcella Cucina, one of the few I didn't buy. I have to say, it sounds delicious.

I was in St Augustine recently having lunch at an outdoor seafood restaurant in the historic district. I ordered a sandwich made with grilled shrimp, grilled onions and peppers which had a mild cheese that was broiled. It was excellent.

The Greeks have a calamari dish stuffed with feta cheese.

Shrimp goes very well with feta and tomatoes.

Like the McDonald’s Fillet O Fish, the classic New England fishwich has a slice of American or a mild cheddar or Swiss cheese.

I like baked macaroni and cheese with tuna and peas.

I air fry shrimp with garlic and Parmesan on occasion...tasty.

Here's an Icelandic fish specialty that features cream and Emmenthaler cheese.

I answered the poll "No!," but some of these responses have made me change my mind. I forgot that I used to love a tuna melt. And my remembrance of the Filet-o-Fish is also positive.

There's also the classic Lox with cream cheese on a toasted bagel.

[quote]Like the McDonald’s Fillet O Fish, the classic New England fishwich has a slice of American or a mild cheddar or Swiss cheese.

Do any of those lobster-roll shacks serve them with cheese?

Good thread OP I never knew fish with cheese is a no no in Italian cooking. I am not surprised. ..

But it's good fun to read about the exceptions as they are always some of those. And perversion and trash on here can also be a delight occasionally.

California Roll

Who puts cheese in a California roll? Also, who eats a California roll? Ick.

R14 - Absolutely. Shrimp Alfredo is made with butter, parmesean cheese, and heavy cream. Yummy

What kind of slob finds McD fish sandwich magic?

R21- after watching the Octopus Teacher, no more calamari. I know it’s squid, but still…

I don't see anything wrong with seafood and cheese. If you like it, go ahead and enjoy, IMO.

Lobster Thermidor; Oysters Rockefeller

No "shrimp Alfredo" in Italy.

Many classic tuna noodle casserole recipes call for a Parmesan crust.

Also, there's the old-timey Haddock or Cod Au Gratin.

Lobster Thermidor is pretty damn tasty!

A traditional French dish would be Moules au Roquefort.

New Haven-Style White Clam Pizza.

I do have to say that fresh baby spinach, balsamic, evoo, dried craberries, white albacore tuna and toasted goat cheese on sourdough points is among my favorite meals ever. I could eat it everyday for the rest of my life (and nearly so).

A Danish specialty:

Lumpfish roe with smoked cheese on crisp rye bread.

There's always Trader Vic's Crab Rangoon.

Fish Stick Grilled Cheese with Tomato Soup!

A sailor who has smegma.

Does coconut milk count?

My ex loved boxed macaroni and cheese with canned tuna in it, and tuna salad sandwiches on toasted bread, with melted provolone.

What a cute, sweet guy. I didn't agree with his affinity for fish/seafood and cheese, though, since this thread's topic is all a matter of personal opinion. He'd eat shrimp Alfredo and lobster ravioli with cream sauce, too.

Seafood and cheese may be a case of too much umami, that in turn tends to just cancel each other’s unique flavors out. If combining the two, a little bit of dairy goes a long way

I make an Italian Seafood Casserole. It's tasty and easy to prepare : cubed haddock, small shell pasta, stewed tomatoes, grated cheddar cheese. Fortunately I live in the North East where fresh haddock is still readily available in local supermarkets.

Yes, absolutely. There’s no more delicious way to eat a bagel than with cream cheese and lox. And tuna melts are a perfect sandwich. Seafood and cheese is a match made in heaven.

There's a pasta dish I make with shrimp & clams that has olive oil, clam juice, extra dry vermouth, lots of garlic, parsley, black pepper, and a little bit of pecorino romano cheese.

There's another one I do that has shrimp, olive oil, tomatoes, vermouth again, oregano, chopped basil, a little bit of garlic & hot pepper, and feta cheese.

I'm reminded of one of the episodes of Nick Stellino's cooking show in which he recounted the time he & his wife were at a restaurant in Tuscany. His wife had some pasta dish with shellfish, and she asked the waiter for grated cheese, to which he replied "No!" and walked away. Nick called the waiter back and said his wife politely asked for cheese for her pasta, to which the waiter angrily responded with an abrupt, "And I said [bold]no![/bold]"

Food is meant to be enjoyed.

If you like a certain combination of ingredients in a particular dish, then what difference does it make if the finished product makes someone else spontaneously combust?