2,879 seafood recipes

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Chilled spicy shrimp poached in vinegar, broth, dry mustard, and hot sauce. A make-ahead appetizer with bold tangy heat and clean shrimp flavor.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Asian-style stir-fried shrimp finishes in a tangy ketchup, soy, Worcestershire, and sherry sauce with sesame oil and a Tabasco kick. On the table in 6 minutes flat.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Cedar plank grilled shrimp with Creole spice, red onion, and roma tomatoes, served with lemon butter. A smoky, 30-minute summer grilling recipe with head-on shrimp cooked right on the plank.

Salmon steaks poached in a white wine sauce with scallions, lemon, cinnamon, and ginger. A light, subtly spiced French-leaning fish dish in 30 minutes.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Wanchese crab cakes are Outer Banks-style fried cakes with lots of lump crab meat, cracker crumbs, and a kick of Worcestershire and hot sauce. Golden, crisp, and minimally bound.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Plump oysters simmered in clam broth with cream, chili sauce, and butter, then ladled over crisp toast. This New York classic delivers rich, briny comfort in a single elegant bowl.

Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.

Cold tuna rice salad with green peas, celery, and scallions in a light lemon and hot sauce dressing. A no-cook, mayo-free lunch that chills in 30 minutes.

Riverside kedgeree flakes cooked salmon or trout into brown rice with buttered cucumber matchsticks, watercress, and young peas. Light, modern English riverbank classic for spring or summer.

Quick pan-fried trout with toasted almonds, lemon, and parsley. Simple flour dredge and clarified butter create golden, flaky fish in 20 minutes for two.

Cheddar tuna au gratin with a paprika-spiked cheese sauce, cottage cheese for extra protein, and buttered bread crumb topping. Old-school pantry casserole that comes together with everything in the cupboard.