2,879 seafood recipes

Pickled shrimp boiled in crab boil spices, layered with onion and bay leaves, and marinated 24 hours in a tangy vinegar-celery seed dressing. A classic Southern cocktail appetizer.

Pork scallops in a quick white wine and lemon pan sauce scented with parsley, basil, thyme, and oregano. Thin cutlets that cook in minutes for an Italian-style weeknight dinner in 30 minutes.

Italian baked clams on the half shell stuffed with herbed bread crumbs, garlic, Romano cheese, basil, oregano, and lemon juice, finished with a splash of white wine. A classic Italian-American appetizer.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.

Chinese halibut grills thick steaks marinated in fresh ginger, scallion, light and dark soy, rice wine and toasted sesame oil. Charcoal-grilled in under 15 minutes for clean, smoky-savory weeknight fish.

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Fish fillets layered with red onion and tomato slices, seasoned with dill, and baked in cream. A Scandinavian-style one-dish dinner ready in 25 minutes.

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

This soup is a complete meal when served with a green salad and French bread.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Shrimp ceviche marinates briefly boiled shrimp in orange juice, lemon juice, ketchup, and hot sauce with thinly sliced onion. Bright, tangy, and chilled for hours before serving.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.