Seafood recipes

Foil-wrapped fish parcels steamed under the broiler with butter, dill, lemon, and cream. A classic French en papillote technique with no parchment fuss.

Southern fried catfish, a classic with mustard-brushed fillets dredged in seasoned cornmeal and fried golden crisp. The crackling cornmeal crust is the whole point.

Greek baked shrimp saganaki with tomato sauce, crumbled feta, ouzo, and cognac. Flambéed in the skillet, topped with cheese, then baked until bubbly and golden.

Shrimp with lobster sauce, the Chinese-American takeout classic that contains no lobster at all. Shrimp simmered with ground pork and fermented black beans in a savory, egg-laced sauce. Ready in about 30 minutes.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Sesame crusted halibut pan-seared in butter with a golden sesame seed coating. Egg white acts as the glue for a nutty, crunchy crust on tender, flaky fish.

Grilled tuna steaks basted with olive oil, melted butter, and soy sauce. A simple 4-ingredient grilled fish recipe cooked over charcoal in under 10 minutes.

Tuna pate blended with butter, lemon juice, and Tabasco, folded with minced shrimp, pimentos, and capers. A rich seafood spread that chills 24 hours and unmolds for serving.

Pickled tuna salad with sour cream, red wine vinegar, pickling spices, lemon slices, and thinly sliced onions. A tangy, creamy chilled tuna appetizer or salad.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Oysters warmed in a buttery sherry and steak sauce with lemon juice, lightly thickened and served from a chafing dish. A retro cocktail party appetizer ready in 25 minutes.

Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.

Garlic prawns sauteed in butter with shallots, then simmered in champagne and fresh lemon juice with dill. An elegant 20-minute seafood dinner served over rice or pasta.

Manhattan clam chowder made with 36 live clams steamed open, diced pork, tomatoes, potatoes, and herbs simmered for over an hour. A brothy, tomato-based chowder.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Grilled tuna steaks brushed with a pineapple-ginger glaze made from reduced pineapple juice, soy sauce, brown sugar, and fresh lime. Seared medium-rare in 6 minutes.