Seafood Recipes

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

Linguine deliziose tosses lightly floured shrimp and salmon with sauteed leeks, mushrooms, garlic, and white wine, then finishes with linguine in a buttery marjoram-parsley sauce. San Francisco surf-and-pasta feast.

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.

Poached cobia fillets rolled and secured with toothpicks, served in a rich lemon-cream sauce made from the poaching liquid, egg yolks, white wine, and butter. Elegant French-style fish.

Kalamarakia is classic Greek fried squid dusted in flour and pan-fried in olive oil, then finished with white wine and fresh lemon juice. A simple taverna-style appetizer ready in 30 minutes.

New England clam chowder with clarified butter, leeks, celery and Idaho potato in fresh clam juice and heavy cream. Topneck clams give the proper briny depth. Restaurant-style at home.

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Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

Pan-fried oysters dredged in flour and cooked in hot oil until golden and crispy. A simple four-ingredient recipe with a humorous nod to pearl-bearing oysters.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Ink-stuffed squid seared over campfire coals with garlic, lemon, paprika, and rice. Inspired by a Catalina Island beach cook from Jean-Michel Cousteau. Rustic, bold seafood.

Southern-style cheesy okra and crab casserole: fresh crabmeat baked with sliced okra, diced carrot and Tabasco in an egg custard, then topped with melted cheddar. A Gulf Coast main dish with Lowcountry roots.

Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.