Seafood recipe collection

Grilled salmon steaks basted in melted butter with lemon juice, white wine vinegar, and a hint of garlic. Simple, smoky, and on the table in 30 minutes flat.

Creamy bay scallop stew with shallots, white wine, heavy cream, whole milk, and snipped chives. A velvety, New England-style seafood stew that's pure coastal comfort in 30 minutes.

Lightning-fast salmon stir-fry with black bean-garlic sauce, bean sprouts, and scallions. High-protein, low-carb, and done in under 16 minutes. A weeknight lifesaver.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Broiled flounder fillets crowned with a puffy homemade sauce: scratch-made mayonnaise folded with whipped egg whites, dill relish, lemon, and a dash of hot sauce. Golden, airy, and irresistible.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

Savory crab shortcakes with tender crab meat and sliced hard-boiled eggs in a creamy sauce, spooned over warm split biscuits. Comfort food in 30 minutes.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking. To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

Creamy tuna dip spiked with brandy, made with cream cheese, sour cream, and a dash of hot sauce. Whip it up in 20 minutes and serve with crackers, French bread, or fresh veggies. The ultimate party-ready appetizer.

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

Gai Paht Meht Mamuang Himapahn is the Thai chicken cashew stir-fry where dried red chilies fry to blackened smoke, then meet seared chicken strips, onion wedges, fish sauce, and roasted cashews. A 15-minute weeknight stir-fry that punches above its ingredient list.

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.

Don't let the summer go to waste and try this savory salmon dish that you will want to enjoy everyday.