Seafood recipe collection

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Sudado, a Latin American fish saute simmered in a garlicky tomato sauce with thyme, oregano, and bay leaves. A one-skillet dish ready in 30 minutes.

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Norwegian fiskepudding: a silky cod mousse bound with cream and cornstarch, baked in a water bath until firm. Classic Scandinavian fish pudding served hot with sauce.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.

Blue gelatin aquarium dessert with gummy fish suspended in jiggly jello. A fun no-bake treat kids love to make at birthday parties, with only 4 ingredients and 15 minutes of prep.

Salmon en papillote with ginger, lemongrass, water chestnuts, soy sauce, and sesame oil. Each fillet steams in its own foil packet for a clean, aromatic Asian-inspired dinner.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

Pan-fried fish fillets coated in instant potato flakes for an extra-crispy golden crust. Mustard in the egg wash adds a subtle kick.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Greek taramasalata-style pate of smoked cod roe whipped with olive oil, lemon, garlic, and a fold of cream into a silky pale-pink dip, served cool with warm pita.

Grilled curry-apricot shrimp and scallops skewered and brushed with a sweet-spicy marinade of apricot preserves, Dijon, jalapeño, and fresh cilantro.

Vietnamese grilled dried beef marinated in lemongrass, chili, fish sauce, and soy sauce, then sun-dried 12 hours and grilled until crisp. Serve with glutinous rice. A traditional thit bo kho worth the wait.

Surprise your date with this succulent dish that's extremely easy to prepare and enjoy!