Seafood recipe collection

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Broiled orange roughy topped with bright citrus sauce made from orange juice, lemon, and nutmeg. This quick weeknight fish dinner takes 40 minutes from start to finish.

Orange roughy with basil and peppers is a light microwave fish dinner for two: mild white fillets steamed over julienned red bell peppers and onions with fresh basil and lemon. Ready in 25 minutes with almost no fat.

Oven-fried white fish with a crispy cornmeal-Parmesan crust and Cajun seasoning. Cod, sole, or flounder baked at high heat in just 10 minutes for a healthy, crunchy dinner.

Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Oysters Veracruz: Mexican-style baked oysters topped with chipotle sauce and melted quesadilla cheese. A spicy, smoky twist on classic baked oyster appetizers.

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Pan-seared salmon simmered in fresh grapefruit, carrot juice, orange-ginger mustard, and a splash of sesame oil, finished with toasted slivered almonds and cilantro. Bright, citrusy, and low-fat.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

Italian linguine with anchovy and clam sauce in olive oil, white wine, garlic, and rosemary. A southern Italian pasta classic built on pantry and briny shellfish.

This savory sauce is goes well together with pasta, rice and any type of meat.