2,879 seafood recipes

Pan-seared tuna with Madeira, orange, and soy: yellowfin medallions dusted in flour and browned fast, then plated under a reduced sauce of fortified wine, citrus, cream, and a glossy butter swirl.

Salt-and-pepper spicy shrimp: the classic Cantonese wok-fried shell-on shrimp tossed with garlic, ginger, scallions, chiles, and crunchy peppercorn-salt. Dinner on the table in 30 minutes.

Sole fillets baked in white wine, topped with a light butter sauce, and ringed with sweet mandarin oranges broiled until warm. A quick, elegant dinner for two.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

I cooked this for one serving and winged the amounts. WOW, this is delicious! Wish I could have some pasta with this, but I'm on a low-carb lifestyle. This is a keeper!!

Smoky salmon and mackerel whipped with cream cheese, lemon, and horseradish into a silky pate. Ready in 10 minutes flat, spread it on crackers or crusty bread for a crowd-pleasing Canadian-style appetizer.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Briny oysters on the half shell loaded with savory sausage, parsley, green onion, and buttery bread crumbs. A Gulf Coast classic baked right in the shell.

Pan-fried ginger salmon cakes built on canned salmon with fresh grated ginger, scallions, and parsley. Served over peppery watercress with a lemon-ginger oil dressing.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

Yummy tuna mounds with curry mushroom sauce shapes tuna into breadcrumb-bound baked patties surrounded by a curried cream-of-mushroom gravy. Mid-century pantry comfort with a warm spice lift.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Butter-sauteed shrimp with Scotch whisky, garlic, lemon juice, and basil. A rich, smoky pan sauce comes together in just 10 minutes with six simple ingredients.