Seafood Recipes

Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.

Huachinango Maria Teresa, a Mexican red snapper casserole with poached fish, eggs, cream, red bell peppers, and bread crumbs baked until set. A traditional coastal Mexican seafood dish.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Lemon thyme fish steaks marinate in soy sauce, white wine, lemon zest, and thyme, then cook in the microwave in 5 minutes flat. Healthy weeknight fish dinner with no oven needed.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Light fiesta shrimp dip blends chopped shrimp with reduced-fat cream cheese, picante sauce, horseradish, cumin, and green onions. Lighter than your average shrimp dip, full of southwest punch.

Cedar-plank salmon crusted with smoky Portuguese linguica, breadcrumbs, and citrus zest. A bold Emeril-style seafood showpiece with wood-smoked aroma and a crackly sausage topping.

Liptauer cheese spread with cream cheese, butter, anchovies, capers, and caraway seeds. A bold Austrian appetizer that chills overnight for the deepest flavor.

Baked mackerel fillets stuffed with rhubarb and breadcrumbs, served with a tart rhubarb puree sauce. A classic British fish pairing with sharp, fruity contrast.

Maine lobster in tangy butter sauce with lemon, dry mustard, and Worcestershire, served on toast. Six ingredients, ten minutes, and pure New England luxury.

Mama Blue's shrimp patties: Gulf shrimp bound in a thick béchamel with green onions, hot sauce, and paprika, then breaded and pan-fried golden. A Lowcountry shrimp cake with a rich, silky center.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Menai Pride mussels pate baked in a bain-marie with herring roe, brandy, double cream, and egg yolks. A traditional Welsh seafood starter served with toast fingers.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.