Seafood recipe collection

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

Crab Newburg shortcut using cream of shrimp soup, a quick roux, and a splash of sherry over a pound of crab meat. Serve over hot waffles for a retro brunch twist.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Filipino okoy fritters made with shrimp, sliced bean curd, and mung bean sprouts in a crispy batter, served with a soy-garlic dipping sauce. A classic Filipino street food snack fried until golden and crunchy.

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.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

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.

Plump oysters simmered in clam broth with cream, chili sauce, and butter, then ladled over crisp toast. This New York classic delivers rich, briny comfort in a single elegant bowl.

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 en brochette with bacon threaded on skewers and roasted at high heat until the bacon crisps and the oysters plump. Served on buttered toast with the pan juices poured over.

Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.

Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

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.

Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.

Teriyaki your salmon with simple recipe that is sure to make your family excited about dinner.