Seafood recipe collection

Individual Thai-style pizzas with peanut sauce, Monterey Jack, bean sprouts, shrimp, and green onion on Italian bread shells. A Thai-Italian fusion appetizer in 30 minutes.

Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.

Instant pizza turns soft dinner rolls into quick salmon melts, spread with tomato relish, piled with flaked salmon and cheddar, then grilled bubbly. Ready in 15 minutes for a fast lunch or snack.

Isobe zukuri sashimi rolls with fresh fish wrapped in toasted nori seaweed, sliced into bite-sized pieces. A simple Japanese appetizer with dipping sauce.

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Italian-flavored shrimp dip with baby shrimp, cream cheese, sour cream, and Italian dressing mix brightened with lemon juice and chopped bell pepper. No-cook appetizer ready after a one-hour chill.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Jalapeno tartar sauce made from scratch with homemade mayo from egg yolks, olive oil, Dijon mustard, dill pickle, and fresh jalapeno. A spicy upgrade for fish cakes and fried seafood.

Japanese cucumber pickles: thin-sliced cucumber and red onion in a sweet-tart rice vinegar brine with chili and cilantro. A quick no-cook refrigerator pickle, crisp and bright, ready to serve alongside grilled meats, chicken or fish.

Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Norwegian sauteed veal cutlets in a silky sour cream and goat cheese sauce. Pan drippings build the base and the sauce comes together fast - the one rule: never let it boil.

Kalvefilet Med Sur Flot (Sauteed Veal in Sour Cream) recipe