Seafood recipe collection

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Asian-style stir-fried shrimp finishes in a tangy ketchup, soy, Worcestershire, and sherry sauce with sesame oil and a Tabasco kick. On the table in 6 minutes flat.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.

Oven-baked crab cakes with 2 lbs jumbo lump crab, cornflake crust, Dijon, and Old Bay. Crispy outside, tender inside, and no pan-frying mess. Restaurant-quality at home.

Oven poached salmon in foil with lemon, sherry, butter, and fresh dill. A simple foil-packet method that keeps the fish tender and flaky with minimal cleanup.

Oven-baked battered scallops soak in garlic buttermilk, then bread crumb coat and bake hot at 500F until opaque. Restaurant-style fried scallop texture without the deep fryer.

Oyster and artichoke soup from chef Gunther Preuss with sweated aromatics, blanched artichokes, briny oysters, and marjoram. New Orleans-style elegant soup ready in 30 minutes.

Silky oyster corn chowder loaded with smoky prosciutto, sweet corn, and plump oysters in a creamy chipotle-spiked broth. Orzo pasta makes this elegant soup hearty enough for dinner in just 25 minutes.

Oyster spinach soup with pureed oysters in a creamy milk and half-and-half base, finished under the broiler with a golden cap of whipped cream.

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Oysters on the half shell topped with black caviar, scallion rings, and lemon. Served on seaweed for a luxe raw appetizer that pairs with Champagne.

Oysters wrapped in bacon and cooked in the microwave until the bacon crisps around briny, tender oysters. A classic 2-ingredient appetizer ready in 10 minutes.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

This elegant first course looks very attractive served in clear glass bowls or clear stemmed dessert dishes.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.