681 seafood recipes

I seasoned the fish with a bit salt and black pepper, cooked the asparagus in a hot skillet with a bit olive oil and freshly minced garlic, then seasoned with salt and black pepper, baked for 10 minutes, and it came out absolutely delicious and super light!

Holly's Crockpot Seafood Cheese Dip recipe

Indian inspired curry shrimp with pumpkin, tons of flavour!

Orzo pasta salad chock full of textures (olives, peppers, sweet green peas) and succulent shrimp simply dressed with olive oil and wine vinegar.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.

Excellent! Very authentic rendition of this classic soup. Very fresh and clean tasting with great flavor. It even beats the hot and sour soup from my favorite Chinese restaurant.

An easy butter baked cod topped with crunchy almonds. No fuss, easy clean-up and tastes great. A nearly perfect fish main dish. Norwegian or Atlantic cod works well as does any other firm fleshed white fish.

It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!

Gently spicy basil scents the juicy strips of beef in this classic Thai inspired main. Incredibly quick and easy. It's ready to eat in 10 minutes if your ingredients are prepped and wok or skillet is hot.

Delicious! My husband and friends thought the fish was sensational!

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

Salmon is rich in omega 3 and is becoming more and more popular in our normal cooking, in this recipe we use salmon and scallops with the delicious shallot sauce, easy and simple to make, and very flavorful.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.