2,879 seafood recipes

Oysters Tyler: baked oysters on the half shell topped with a crabmeat, scallion, and Parmesan patty. A Gulf Coast seafood appetizer for holiday tables or oyster-bar feasts.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

Red chile pesto clams with ancho and dried red chiles, roasted garlic, pine nuts, and oregano blended into a smoky, spicy pesto spooned over steamed clams. A Mexican-Italian fusion seafood bowl.

Open-faced crab and melted cheddar sandwiches on English muffins with tomato sauce and sliced olives. Mix, chill, broil, and serve in minutes for a retro seafood lunch or quick appetizer.

Red snapper parfait layers Creole-spiced seared snapper with a tropical papaya-coconut salsa in chilled glasses. A bright, sweet-and-spicy seafood starter dressed up in lime, cilantro, and jalapeno.

Plump shrimp sautéed in a skillet with melted margarine, paprika, and cayenne pepper, finished with a squeeze of fresh lemon and served over fluffy rice. A quick, spicy seafood dinner in just 30 minutes.

Shrimp tomato salad stuffs creamy shrimp salad with celery, dill pickle, hard-boiled egg, and mayo into hollowed garden tomatoes opened up like a flower. A retro no-cook lunch ready in 20 minutes.

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.

Beer battered fried shrimp with paprika, white pepper, and Italian seasoning. A Southern-style golden crunchy shrimp fry classic for po-boys and shrimp baskets.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Sauteed salmon steaks with mustard, butter, and apple cider. A simple 4-ingredient pan-seared fish dinner ready in 25 minutes. Works with any large fish steak.

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.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.

Beer-battered fried shrimp with a sweet and tangy apricot dipping sauce. The paprika-spiced batter rests for 30 minutes to create an extra crispy, golden crust.

Simple pan-fried trout rolled in flour and cooked golden in oil. Just 3 ingredients and 8 minutes for crispy, flaky mountain-stream trout the way it was meant to be eaten.

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.