Seafood recipe collection

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Add something delicious to your summer dinner with this tasty side dish that is bound to become one of your favorites!

Grilled tuna steaks basted with olive oil, melted butter, and soy sauce. A simple 4-ingredient grilled fish recipe cooked over charcoal in under 10 minutes.

Tuna lemon and caper pasta tossed with Italian oil-packed tuna, extra-virgin olive oil, garlic, parsley, and lemon zest. A no-cook pantry sauce ready while the pasta boils.

Microwave tuna burgers with canned tuna, chopped hard-boiled eggs, American cheese, sweet pickles, and mayo on hamburger buns. Ready to eat in under 20 minutes.

Turkey breast Marsala pounded thin, dredged in herbed flour, and sauteed in butter with a quick Marsala wine and chicken broth pan sauce. An Italian-style dinner ready in 30 minutes.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Crispy breaded veal cutlets pan-fried golden, layered with marinara, Parmigiano, and melted mozzarella. A classic Italian-American main in 40 minutes.

Veal scallops pounded thin and sauteed in olive oil, topped with wilted spinach, capers, and lemon in a reduced chicken stock sauce. Six ingredients, 30 minutes, light and elegant.

Saffron-dusted veal scallops pan-seared and finished with a white wine lime cream sauce with green peppercorns. Served over blanched asparagus for an elegant spring dinner.

Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.

Vegetable baked fish sandwiches a fillet between layers of sliced zucchini, peppers, tomato, and onion, baked together so the vegetables steam the fish into flaky tenderness.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

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Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.