Seafood recipe collection

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Greek-style green beans and potatoes braised slow in tomato until meltingly tender, finished with a fresh hit of mint. A vegan side or light main that's even better the longer it simmers.

Grilled Anchovies with Christmas Limas, Mint & Chili Oil recipe

Bacon-wrapped grilled shrimp stuffed with melty asadero cheese and fresh basil. Just four ingredients for a smoky, cheesy appetizer straight off the grill.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Grilled swordfish steaks marinated in soy sauce, fresh ginger, dry sherry, garlic, and lemon zest. An Asian-inspired marinade with bold umami flavor and a quick grill.

Grilled lobster dinner pairs halved lobster, husk-steamed corn, and littleneck clams over the fire, basted with garlic-oregano herb butter. A full New England seafood feast on the grill.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Broiled mussels with a spicy Southeast Asian dipping sauce of fish sauce, garlic, chili peppers, lemon, and sugar. Simple, bold, and ready in minutes.

Grilled orange chicken marinated overnight in frozen orange juice concentrate, soy sauce, and tarragon. A citrusy, caramelized barbecue chicken with just 6 ingredients.

Grilled rum-soaked shrimp with tropical mango-lime relish, bell peppers, curry, and pineapple juice. Caribbean-inspired skewered shrimp with a sweet-spicy salsa for summer grilling.

Grilled salmon sandwich on pumpernickel with a garlic-lemon-dill sauce, tarragon-seasoned fillets, Boston lettuce, and Roma tomatoes. Light, bright, and low calorie.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.