Seafood recipe collection

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

.

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.

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.

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.

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.

Baked orange roughy brushed with a buttery Worcestershire and herb glaze. Simple enough for weeknight dinners with just six ingredients and minimal prep.

New England seafood casserole with lobster, crab, or shrimp baked in a cream and egg custard with buttered cracker crumb topping. A classic coastal comfort dish.

Microwave seafood paella with shrimp, mussels, and orange roughy over tomato rice. Ready in about 25 minutes of microwave time with no stovetop or oven required.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Oven-baked monkfish in a ginger cream sauce made with white wine, fish stock, and heavy cream. Includes a from-scratch fish stock recipe. Restaurant-quality seafood entree.

Mushroom caps stuffed with crabmeat in a creamy bechamel with Parmesan, flambeed in sherry, then topped with Gruyere and baked bubbly. An elegant appetizer for special occasions.

Northwest seafood cioppino simmers white fish, shrimp, and oysters in a tomato-herb broth with onions, garlic, and basil. Pacific Northwest take on the Italian-American fisherman's stew.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.