Seafood/5 recipes

Monkfish with Almonds, Sweet Red Peppers and Saffron recipe

Party-ready shrimp mold using cream of shrimp soup, cream cheese, and gelatin for 12 servings. Baby shrimp and crab meat suspended in creamy gelatin make a vintage appetizer spread perfect with crackers or sourdough.

Crispy fried crab balls from Louisiana's Bayou Lacombe, made with just crab meat, eggs, and Italian bread crumbs. Golden, crunchy, and loaded with sweet crab flavor. Ready in 20 minutes flat.

Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that's worth the wait.

Classic tuna a la king with mushrooms, green peppers, and pimiento in creamy white sauce spiked with sherry. Serve over toasted English muffins.

Creamed Oysters and Smoked Salmon with Noodles recipe

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.

Quick and easy grouper (fish) with a horseradish sauce.

Retro-elegant shrimp and cream cheese ring mold with bright lemon and parsley, drizzled with a sweet-spicy plum and Pickapeppa sauce. A stunning centerpiece for entertaining.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Sear jumbo shrimp in olive oil, deglaze with white wine, and toss with butter and pasta for a restaurant-worthy dinner that's done in 15 minutes flat.

Soft shell crabs stuffed with cheese, breaded, and baked in tomato sauce until crispy on top and melty inside. A Chesapeake Bay classic that's easier than frying.

On the grill or under the broiler in the oven, salmon steaks with a filled garlic dressing.

Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.

Try this quick and tasty rendition of rainbow trout that will have you wishing it was summer all year long.