2,879 seafood recipes

Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.

Ginger-garlic shrimp stir-fries shell-on jumbo prawns in a hot wok with fresh ginger, garlic and scallions. A 15-minute Chinese restaurant-style dish where the shells stay on for flavor.

Lomi lomi salmon is a classic Hawaiian luau side built from chopped smoked salmon, tomato, scallions, and green pepper. Mixed by hand and chilled, it's a bright, salty, no-cook dish that comes together in minutes.

An elegant French mousseline of frog legs and sole, piped into molds with a tender frog-leg center, baked gently in a water bath, and served over buttered fresh pasta with a silky frog-leg cream sauce.

Chilled buttermilk shrimp soup with crunchy cucumber and a kick of dry mustard. No cooking required! A refreshing, light summer soup that's ready after a few hours in the fridge.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Salm nach Basler Art (Basel-style salmon): Swiss-inspired pan-fried salmon fillets topped with crisp browned onion rings and a quick fish-stock pan sauce. Served with boiled potatoes.

Scalloped salmon or trout baked in shells with sauteed fennel, bacon, and a mustard béchamel. An old-school British fish starter with anise sweetness and smoky depth.

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Prawns in Chinese black bean sauce with ginger, garlic, and green pepper, stir-fried in a wok for quick weeknight takeout at home. Authentic Cantonese stir-fry with deeply savory fermented black bean paste.

Teriyaki your salmon with simple recipe that is sure to make your family excited about dinner.

Crispy double-fried shrimp coated in cornstarch and egg batter with sesame oil. A Chinese-style golden fried shrimp with a shatteringly crunchy shell.

Pink Rabbit is a three-ingredient riff on Welsh Rarebit with tomato soup, melted cheese, and canned tuna heated together and spooned over buttered toast. Quick, creamy, and comforting.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.