Seafood recipe collection

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Curried tuna salad with tangy Greek yogurt, mango chutney, and diced Granny Smith apple. Five-ingredient high-protein lunch that turns canned tuna into a flavor-forward, no-mayo sandwich filling.

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Omelet Arnold Bennett, the legendary Savoy Hotel breakfast of smoked haddock folded into a silky omelet and topped with whipped cream and sharp cheddar. A rich, unmistakably British take on eggs.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Asian-style stir-fried shrimp finishes in a tangy ketchup, soy, Worcestershire, and sherry sauce with sesame oil and a Tabasco kick. On the table in 6 minutes flat.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Oysters wrapped in bacon and cooked in the microwave until the bacon crisps around briny, tender oysters. A classic 2-ingredient appetizer ready in 10 minutes.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Crab stuffed mushroom caps with snow crab, Parmesan, horseradish, and bread crumbs. Baked then broiled until golden for a hot, savory appetizer ready in 30 minutes.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.