474 seafood recipes

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Golden pan-fried tuna fish patties made with mashed potato, egg, garlic, and herbs. Crispy on the outside, tender inside. A budget-friendly canned tuna dinner the kids will gobble up.

Pan-fried trout draped in a silky cream sauce with honey, lemon, and toasted almonds. A rustic European-style fish supper that feels indulgent but comes together quickly.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

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.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Skewered shrimp with Caribbean seasoning grilled over embers, plated on razor-thin sugar cane and drizzled with a bright mango, lime and molasses salsa.

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.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.

Plantation-style catfish fillets: crisp pan-fried catfish served over garlicky sauteed spinach and tomatoes, finished with parmesan and a pass under the broiler. A Southern supper with Creole flair.

Grilled halibut with a soy, ginger, garlic, and brown sugar marinade. Asian-style fish steaks with caramelized edges and tender, flaky centers in just 12 minutes on the grill.

Pan-fried orange roughy fillets with crisp breadcrumb crust, finished with a bright pan sauce of garlic, white wine, lemon juice and parsley. Light, flaky and elegant in 40 minutes.

Whole trout wrapped in foil with butter and a squeeze of lemon, then nestled on coals to steam over an open fire. The classic three-ingredient campfire fish for fresh catch.

Microwave sweet and sour salmon nuggets poached in sherry stock, glazed with pineapple, apple juice, ginger, and tomato sauce. Light, low-fat fish bites served over rice or noodles.

Broiled lime shrimp with cilantro, jalapeño, and a zippy lime-garlic dressing. Served cool over cucumber slices for a bright low-fat appetizer or light lunch.