2,934 seafood recipes

Stop making simple meals and try this savory dish that is bound to change your cooking ways!

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Grilled meli melo of seafood: salmon, sea bass, swordfish, shrimp, and scallops plated over crispy fried leeks and drizzled with a soy-spiked French beurre blanc. Fine-dining fusion on a plate.

Grilled Maryland Soft Crabs & Seafood Marinade - Part 1 of 2 recipe

This quick and easy dish will for sure wow your company with the elegant look and the delicious taste.

Refreshing herring salad tosses pickled herring with tart apple, juicy orange segments, green pepper, and grated onion in a quick oil and vinegar dressing. No cooking required.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Crunchy tuna salad with water chestnuts, celery, carrots, and green onions in a Dijon-soy mayo dressing. Asian-leaning twist on classic tuna salad. Ready in 10 minutes for lunch.

Restaurant and bistro Green’s of Whitby source and promote the very best of foods from the surrounding area. Situated in the busy fishing harbour of Whitby, Rob chooses seafood fresh from the quayside every morning, recently winning one of the food industry’s most coveted awards; Seafood Chef of the Year. Prime local meats and game are also a speciality. The abundance of fresh produce means that the menu changes frequently to offer the best of the day.

Broiled cod with paprika butter sauce flavored with sautéed onion, cayenne, and lemon. Crisp browned tops, flaky tender fish, and ready in 25 minutes from a hot broiler.

Imitation crab salad just like the deli case: flaked surimi tossed with celery, a light mayo and sour cream dressing, Old Bay, and celery seed. A cool, creamy seafood salad for sandwiches, crackers, or a bed of greens.

A velvety lobster and shrimp bisque, sweet shellfish blended into a creamy, tomato-tinged base with a roux and half-and-half, finished with the gentle anise note of fresh tarragon. An elegant starter.

A spicy etouffee to enjoy over rice. Perfect to keep you warm on a cold winter's night...Or to enjoy on a sultry hot summer's day- you can't go wrong either way!

Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.

Meaty cod with a tasty, crusty Italian inspired fresh breadcrumb top crust. The crust bakes golden brown and delivers texture and rich flavour to the fish.