Seafood recipe collection

If you love the taste of clams, then why not try this simple recipe that will have you head over heels for it!

Cod backed in parchment paper packets with fennel, onions and kalamata olives. Delicious!

Quick, easy and tasty. A delicious yet light dish that creates a complete dinner in one package and super easy to clean up.

Baked fish with orange-chili marinade infuses fillets in fresh OJ, cilantro, garlic, and smoky chipotle, then roasts hot for tender flesh with bright Latin-inspired flavor.

Baked halibut limone with garlic, parsley, seasoned breadcrumbs, and lemon slices, finished under the broiler for a golden crust. An Italian-style baked fish dinner ready in 30 minutes.

Microwave salmon with herb mayonnaise sauce of parsley, dill, and scallions. A quick 20-minute salmon dinner that keeps the fish moist and flavorful without heating the oven.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Barbecue salmon steaks glazed with soy sauce and sugar, served with a vibrant green sauce of parsley, chives, capers, and hard-boiled egg. A quick, elegant grilled fish dinner.

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.

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.

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

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