Seafood recipe collection

Grilled salmon steaks brushed with lemon juice, olive oil, and crushed basil. A simple three-ingredient marinade that lets the salmon's flavor take center stage.

Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Barbecued squid grilled hot and fast over hardwood coals, served with lemon-garlic butter and Thai sweet-hot chili sauce. The simplest seafood preparation that turns out tender, smoky, and never rubbery.

Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.

Barbequed swordfish with a spicy tomato glaze and a Mediterranean black olive, cucumber, and plum tomato salad. A composed summer plate finished with a Dijon-chive vinaigrette for restaurant-level dinner party plating.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

Curried barley stew with potatoes, carrots, kidney beans, and tomatoes simmered with ginger and garlic. A hearty one-pot meal that's naturally low-fat and filling.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Basic quiche recipe with a 5-ingredient custard base of eggs, cheddar cheese, mayonnaise, milk, and flour. A versatile template for any vegetable, meat, or cheese combination.

Restaurant-style crab cakes from Basil's, made with blue and snow crab plus chopped shrimp, Cajun spice, and garlic mayo. Pan-seared then oven-finished, served with champagne sauce.

This simple recipe will help you make a batter that's perfect for frying fish and chicken.

Battered fried oysters with a simple egg-milk dip and breadcrumb or cornmeal coating. Pan-fried or deep-fried, then quick-baked for an extra crispy finish.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Bay scallop ceviche cured in lime and orange juice with cumin, then tossed with tomato, sweet pepper, red onion, and cilantro. A bright Latin appetizer where citrus does the cooking.

Bayswater Brasserie Seared Sea Scallops in Lime Broth recipe