474 seafood recipes

Classic New Orleans crabmeat ravigote with lump crab, bell pepper, pimiento, scallions, and a bright lemon-cayenne kick. No cooking required. Ready in 20 minutes.

Crispy deep-fried shrimp tossed in a fiery pungent sauce with garlic, ginger, Thai chili paste, and lemon. Better than takeout and ready in under an hour.

Seared butterflied shrimp coated in a caramelized lemon-lime zest crust with jalapeno and white pepper, finished with starfruit, ginger, and a rum pan sauce. A show-stopping tropical appetizer.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Microwave cod fillets with a cool, creamy cucumber dill yogurt sauce. Lean, light, and on the table in 20 minutes with just 7 ingredients. A quick healthy fish dinner for busy weeknights.

Old-fashioned tuna wiggle: canned tuna and green peas in a creamy evaporated milk gravy served over egg noodles or saltines. Three-ingredient comfort food from Grandma's kitchen, on the table in 30 minutes.

Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Citrus baked trout with fresh lemon, orange sections, sliced onion, and white wine, covered and roasted until flaky. A simple whole fish recipe with bright, clean flavors and minimal prep.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Classic Crab Louis salad with chilled crab meat on shredded lettuce topped with a tangy Louis sauce of cream, chili sauce, lemon, and Worcestershire. A no-cook West Coast classic.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Indian-style spiced sole fillets marinated in yogurt, garam masala, coriander, and garlic, then broiled until flaky. A light, tandoori-inspired fish dish.

Bacon-wrapped rumaki with water chestnuts, pineapple, and bay scallops glazed in honey teriyaki sauce. A retro party appetizer that's crispy, sweet, and savory in one bite.