Seafood recipe collection

Treat your friends the next time their over with these scrumptious appetizers that will be gone in seconds!

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Retro shrimp or tuna mousse made with cream cheese, tomato soup, and gelatin. A no-bake molded seafood spread with bell peppers, celery, and Worcestershire for cocktail parties.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Green broccoli is full of garlic flavor, with some savory and fresh anchovies, delicious.

Broiled fish fillets finished with a deviled cheese topping of cheddar, chili sauce, mustard, and horseradish. Five-ingredient quick weeknight seafood dinner.

Whole rainbow trout rubbed with oil, seasoned simply with salt and pepper, then broiled until the skin chars in spots and the flesh stays moist. Ready in 10 minutes.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

Broiled salmon steaks marinated in fresh cilantro, lime juice, garlic, and olive oil. A quick, bright weeknight fish dinner with just 6 ingredients.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

How to butterfly shrimp the easy, safe way, a simple paring-knife technique that opens each shrimp flat so it cooks evenly and looks restaurant-ready. Ideal prep for fried, grilled, or stuffed shrimp.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.