Seafood Recipes

Curried clam soup made with a creamy soup mix base, baby clams, curry powder, cumin, and a butter-flour roux for extra thickness. A quick, warming bowl in 30 minutes.

Oyster cups with chopped oysters in a cheesy celery white sauce served in homemade biscuit cups. A vintage luncheon dish with an edible bread bowl for each serving.

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Broiled orange roughy topped with bright citrus sauce made from orange juice, lemon, and nutmeg. This quick weeknight fish dinner takes 40 minutes from start to finish.

Pan-fried fish fillets with a crispy Parmesan-cornmeal crust and a buttermilk dip that keeps the coating locked on. Golden, crunchy, and ready in minutes on the stovetop.

Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.

Norwegian pan-fried trout in sour cream sauce with lemon and parsley. Whole fish, flour-dredged and fried in butter, with a quick pan sauce from the drippings.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Salmon oysters are crispy pan-fried fritters made from canned salmon, eggs, flour, and baking powder. Shaped like oysters and fried golden. Serve with fries, coleslaw, and tartar sauce.

Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.

Salmon-rice pie made with canned salmon, eggs, celery, and lemon juice baked in a deep dish and served with a creamy pimiento olive sauce with mustard.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Scallop or shrimp curry with apple, onion, cardamom, and a lime-finished cream sauce. The mild Anglo-Indian seafood curry that reads as comfort food more than fiery heat.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.