Seafood recipe collection

Creamy salmon sauce with dill and capers built on a classic roux, perfect spooned over rice, fettuccine, or puff pastry for a versatile Maritime Canadian dish.

Moqueca de Peixe is a Bahian fish stew with cod, fresh coconut milk, dendê palm oil, cilantro, and tomato. Authentic Brazilian flavor in 1 hour, served with rice and Farofa.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!

Baked orange roughy marinated in white wine, coated in seasoned breadcrumbs, and topped with a yogurt and green onion sauce. A light, healthy fish dinner ready in under an hour.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

Pesce spada in salmoriglio: Sicilian grilled swordfish bathed in a bright olive oil, lemon, oregano, and garlic sauce. Five-ingredient authentic, table-ready fast, straight from the Mediterranean.

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Easy tuna casserole with green peas, mushroom soup topped with potato chips/crisps.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe