Seafood recipe collection

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

These scrumptious salmon rolls can be served plain or can accompany any meal you prepare for dinner.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

Lobster chunks poached in herbed chicken broth with fresh mushrooms and garden vegetables, finished with lime juice. A light, elegant seafood dish ready in 30 minutes.

Thai pork satay with a spicy lime-ginger-soy marinade grilled on bamboo skewers, served with a creamy peanut-lime dipping sauce. A crowd-pleasing appetizer for summer grilling.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

Potato crusted red snapper: fillets brushed with mustard, wrapped in shredded potato and pan-fried into a crisp golden shell. A restaurant-style, naturally gluten-free way with fish.

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

Prevention's perfect kabobs: chicken and scallops marinated in yogurt-mint, skewered with vegetables and dried fruit. A balanced, colorful, Mediterranean-leaning grill plate.

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

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.

Baked red snapper fillets in a spicy tomato-chili sauce with zucchini, bell peppers, and celery. A lean, flavor-packed Southwestern-style seafood dinner.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.