Seafood recipe collection

A savory crab soup made with flaked crab meat, light cream and a bit of dry sherry.

A whole fish baked Cuban-style on a bed of sauteed onions and peppers, rubbed with a garlic-oregano paste and bathed in tomato puree, lime juice, and white wine. Feeds 6 in under 80 minutes.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Silky fresh salmon pate made with poached salmon, melted butter, and warm spices like ground bay leaf, cloves, and mace. Chill it in a loaf pan or bowl and serve with crusty French bread.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.

Spanish gazpacho mashes ripe tomatoes, peppers, herbs, and garlic with olive oil and lemon for a chilled no-cook summer soup. Five fresh herbs make it sing.

The cheese-filled salmon rolls are sliced into rounds for lovely presentation. They make an elegant appetizer.

Grilled curry-apricot shrimp and scallops skewered and brushed with a sweet-spicy marinade of apricot preserves, Dijon, jalapeño, and fresh cilantro.

Surprise your date with this succulent dish that's extremely easy to prepare and enjoy!

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Guadalajara-style gazpacho with shrimp, avocado, jicama, fresh corn, and a spicy tomato-lime base. A Mexican twist on cold soup that doubles as a no-cook summer main dish.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.