Seafood recipe collection

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.

This cinnamon-orange marinade, characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia.The tabaka marinade is usually used with chicken and game hen, but it also goes nicely with swordfish.

A smoky-sweet blender sauce made from tamarind paste, chipotle peppers in adobo, brown sugar, garlic, and lime. Drizzle it on grilled shrimp, tacos, wings, or anything that needs a kick.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Homemade Sai Oua: ground pork packed with lemongrass, galangal, kaffir lime, cilantro root, and dried chilies, stuffed into natural casings and charbroiled. Northern Thai sausage done right.

Ground pork seasoned with red curry paste, lemongrass, coriander seeds, and fish sauce, stuffed into casings and grilled until charred and juicy. Serve with sticky rice for a true Thai feast.

Bite-size gemfish stir-fried with green beans and mushrooms in a lemongrass-garlic paste, finished with a glossy fish sauce glaze and topped with crushed peanuts and bird's eye chilies.

A clean, elegant Chinese soup with just five ingredients: fresh shrimp, crunchy water chestnuts, and green onions in light chicken broth. Simple, nourishing, and ready in 45 minutes.

Classic French truite au bleu: whole trout gently poached in a white wine court bouillon with shallots, herbs, and tarragon vinegar. Serve hot with herb butter or cold as an elegant first course.

A 20-minute microwave tuna casserole using packaged stroganoff noodles, canned tuna, green peas, and chopped pimentos. Quick comfort food for busy weeknights.

Flaked tuna and cooked spinach baked with Parmesan, bread crumbs, lemon juice, and mayo until golden and bubbly. Serve in individual gratin shells or a pie plate for a simple, protein-packed weeknight dinner in 30 minutes.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.