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2,660 recipes

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Lemon-Stuffed Trout

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

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Poached Orange Roughy with Hot Tomato Orange Marmalade

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

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Shrimp Toast

Crispy Chinese-American shrimp toast: golden-fried bread triangles topped with seasoned shrimp paste, fresh ginger, water chestnuts, and toasted sesame seeds. A classic dim sum starter.

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Clam Bisque

Cold clam bisque blended with baby clams, half-and-half, Worcestershire, and hot pepper sauce. A creamy no-cook chilled seafood soup sprinkled with chives and paprika, ready in 15 minutes.

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Charcoal Grilled Salmon with Spicy Black Bean

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

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Fish Soup

Hearty fish soup loaded with haddock, cod, scallops, shrimp, and clams in a tomato broth with garlic, oregano, and bay leaves. A cioppino-style seafood stew.

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Curried Shellfish Pot Pie

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

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Sauteed Scallops on Red Pepper Sauce

Sauteed scallops over red pepper yogurt sauce deliver a light, elegant dinner in 30 minutes. Seared sea scallops deglazed with vermouth and lemon, plated on a cool coriander-spiked sauce.

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New Orleans Crab Canape

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

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Cold Trout in Orange Marinade

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

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Smoked Mackerel with Nuts, Grapes & Brown Rice

A composed salad of flaked smoked mackerel, halved grapes, and toasted hazelnuts with a lemon-mint brown rice ring and chilled yoghurt. An elegant, refreshing centrepiece.

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Polvo Frito - Fried Octopus

Polvo frito is a classic Portuguese dish of tender precooked octopus dipped in a parsley-flecked egg batter and shallow-fried in olive oil until golden. Simple, briny, and crisp at the edges.

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Fish: Shrimp Creole

Shrimp Creole: Louisiana-style shrimp simmered with the holy trinity of onion, celery and green pepper in a cayenne-spiked tomato sauce, served over fluffy white rice.

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Bbq Crab Sandwich

Broiled crab melt on English muffins with crabmeat, tomato sauce, pimento olives, and melted cheddar. Mix, chill an hour to blend flavors, then broil until bubbly and golden.

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Linguine with Mussels, Sun-Dried Tomatoes & Olives

Linguine with steamed mussels, rehydrated sun-dried tomatoes, black olives, red bell peppers, and fresh basil in a white wine and fish stock sauce. A Mediterranean seafood pasta ready in an hour.

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Coconut Fried Shrimp

Coconut fried shrimp with a beer batter and flaked coconut coating, deep-fried golden in under a minute per side. A crispy, tropical appetizer or main dish.