Seafood recipe collection

Grilled tuna steaks brushed with a pineapple-ginger glaze made from reduced pineapple juice, soy sauce, brown sugar, and fresh lime. Seared medium-rare in 6 minutes.

Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.

Hangtown fry omelet with breaded pan-fried oysters, eggs, and crispy bacon. A Gold Rush-era California classic that pairs briny oysters with rich, buttery eggs.

Ranch oyster cracker mix with fish crackers, nuts, dill, lemon pepper, and garlic, baked low and slow until crispy. A classic party snack ready in 30 minutes that stores well in an airtight container.

Butter-poached shrimp baked in their shells with garlic, rosemary, cayenne, and a full tablespoon of paprika. The shells turn crispy while shrimp stay tender. Serve with crusty bread to soak up the spiced butter.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Italian baked flounder marinated in low-fat Italian dressing, lemon juice, and Worcestershire sauce, then baked and broiled until golden and crispy at the edges.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Lamb Ravioli with Yogurt, Garlic & Mint of Turkey recipe

Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.

Lemony lentil salad with salmon combines flaked salmon, canned lentils, red bell pepper, cucumber, and fresh dill in a zippy Dijon-lemon vinaigrette. A high-protein, no-cook lunch ready in 20 minutes.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Broiled lobster stuffed with a creamy crabmeat filling in a butter-roux sauce with Worcestershire and pimentos. A classic New England surf-and-surf showpiece.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.