146 seafood sauce recipes

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Steamed king salmon strips folded over spinach leaves, served on basil sauce with Belgian endive spears and salmon caviar. An elegant, light seafood dish ready in minutes.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.

Lobster vinaigrette built from roasted lobster shells, fish stock, and wine vinegar, then emulsified with egg yolk and oil. A chef-level way to use the shells most cooks throw away.

Traditional Swedish sillsallad with chopped herring, beets, potatoes, apple, and dill in an egg yolk dressing, served with a pink beet-sour cream sauce. A Scandinavian holiday classic.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Tropical pineapple-papaya salsa with blanched tomatoes, jalapeno, cilantro, and scallions. A fresh, fruity topping for grilled fish, chicken, or chips.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Welsh laverbread and crab souffles with a cockle cream sauce. Individual souffles puffed golden with seaweed, fresh crab, and nutmeg. A traditional Welsh seafood dish.

Baked fish fillets topped with a cilantro, lime, jalapeno, and toasted almond sauce. A light Mexican-style seafood dish with bright, fresh flavor.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.