Seafood recipe collection

A curried Bechamel sauce works very well as a topping for many steamed or cooked vegetables.

Goong Pad Pong Garee: Thai curried shrimp stir-fried with garlic, fish sauce, oyster sauce, bell peppers, and sweet basil. From skillet to plate in 15 minutes. Serve over jasmine rice for an authentic Thai dinner.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup.

Old-school deviled oysters (or clams) baked in shells with a rich cream sauce, egg yolk, and crispy breadcrumb topping. Simple, elegant, and ready in 15 minutes.

Pan-fried shrimp and Monterey Jack gyozas with Chinese sausage, water chestnuts, and ginger, served in a silky lime cream sauce. East-West fusion dumplings that freeze beautifully.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Easy stuffed red snapper layers fish fillets over sauteed onion and tops with cornbread stuffing for a four-ingredient Southern-style baked dinner. Ready in under an hour.

Oyster loaves stuffed with butter-sauteed fresh oysters in hollowed-out French bread, wrapped in milk-soaked cheesecloth, and baked until golden and crisp.

In this case evil means tasty, as this dish made with mixed vegetables and coconut milk makes a delicious meal.

Fava Beans, Shrimp & Savory with Orecchiette Pasta recipe

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Traditional Newfoundland fish and brewis with salt cod, hardtack bread, and fried salt pork scrunchions. A three-ingredient Maritime classic soaked overnight.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Fish fillets are cooked on a bed of mushroom-bread stuffing in this dish. Just add a salad or vegetable, and dinner is served.

Fish in horseradish sauce: poached white fish chilled and napped with a creamy roux-based horseradish sauce, finished with sour cream and sieved hard-boiled eggs. A traditional cold Eastern European starter.