2,934 seafood recipes

Whole walleye rubbed with butter and onion, laid on bacon strips, and topped with a sour cream, Parmesan, and breadcrumb crust. The best thing to happen to your lake catch.

This, too, is a Portuguese recipe from the Algarve.

Whole sea bass baked in a slow-simmered Creole tomato sauce with bell pepper, onions, wine, and a kick of Tabasco. Southern comfort from the sea, y'all.

Classic beer-batter fried shrimp with a simple 3-ingredient coating of flour, beer, and salt. Each shrimp fries up golden and crispy in just one minute.

Rich yet delicate, and creamy scallop mousse served in phyllo pastry shells as a canapé.

Marinated with honey and soy, this baked cod looks as good as it tastes. Meaty with a sweet, salty, crust and melt in the mouth interior. Sized for 2, but can easily be scaled to serve more.

Enjoy a nice summer day with this savory dish that will please anyone who is a fan of salmon.

Another scrumptious shrimp dish that's easy to make and won't disappoint!

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.

Make something quick and scrumptious for lunch with this simple fish chowder recipe.

Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.

Saffron-infused fisherman's soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.

Gefilte fish from a jar upgraded with fresh beets, carrots, and onions layered and simmered for 45 minutes. Bubbe's shortcut for holiday fish that tastes almost homemade.

Sole fillets wrapped around crisp-tender carrot strips and topped with Italian bread crumbs, melted butter, and lemon juice. A light, elegant baked fish dinner that comes together in under an hour.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.