Seafood recipe collection

Peppery watercress sauce blended with Greek yogurt, mayonnaise, tarragon, lemon, and a hit of fish sauce. Cool, herbaceous, and ready in five minutes for grilled fish, salmon, or roasted vegetables.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

West Indian shrimp sauteed with Angostura bitters, saffron, and Caribbean herbs, then broiled under Parmesan until golden. A bold island-inspired seafood dish ready in 30 minutes.

New Haven-style white clam pizza with chopped clams, smoky bacon, fresh garlic, Romano cheese, and oregano on a cornmeal-dusted crust. No red sauce, no mozzarella, just briny coastal flavor.

White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.

Whole salmon baked in foil with a Chablis wine, potato, onion and lemon stuffing. Simple foil-pack method for flaky, moist salmon every time.

Whole poached salmon served cold with cucumber scales and a creamy dill sauce. A stunning buffet centerpiece cooked in court bouillon.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Broiled halibut steaks basted with a Worcestershire, orange juice, and orange zest glaze dotted with butter. A 6-ingredient, 20-minute fish dinner with savory-citrus flavor.

Roasted bell pepper rolls stuffed with tuna, capers, and parsley in a lemon-garlic olive oil marinade. An elegant Italian appetizer that can be assembled a day ahead.

Homemade Thai yellow curry paste from scratch with dry-roasted coriander, cumin, shallots, lemongrass, and shrimp paste. Stores in the fridge for up to 4 months.

Yellow shrimp marinates jumbo shrimp in saffron, shallots, thyme, and lemon, then broils until charred at the edges. Served over rice with the saffron-stained pan drippings spooned on top.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Crispy golden fried oysters, dredged in seasoned flour, egg, and crumbs, then deep-fried hot and fast. Plump and briny inside, shatteringly crunchy outside, and made for dunking in tartar sauce.