Seafood recipe collection

Pate Cregyn Gleision Mucai (Menai Pride Mussel Pate) Welsh recipe

Pesto-crusted salmon fillets and sea scallops baked together and served over a lemon garlic beurre blanc. An elegant seafood dinner plated restaurant-style in 30 minutes.

Plum tuna, canned tuna warmed in a sweet-tangy plum jam sauce spiked with ginger, garlic and soy, served over rice with nuts, parsley and coconut on top. A retro pantry dinner that cooks in 30 minutes.

Irish potted herrings baked in Guinness stout and vinegar with bay leaves, cloves, peppercorns, and onion rings. A traditional cold fish dish with deep, malty tang.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Ramp ravioli pair grilled-wild-leek filling with tender one-hour slow-cooked calamari in olive oil. A springtime Italian pasta showcasing foraged ramps at their peak.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Red snapper fillets topped with a shrimp and scallop mousse on wilted spinach, microwaved in white wine and lemon juice. An elegant seafood dinner for two in 30 minutes.

Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Sajor bayam - Indonesian spinach and creamed corn puree with coconut milk, shrimp paste, garlic, and bird's eye chili. A rich, spicy Southeast Asian vegetable side dish.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.