607 seafood recipes

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Roger's scallop tarts: delicate pastry cups filled with garlic-cream cheese, seared scallops, and a tiny crown of caviar. A classy, bite-sized seafood appetizer.

Oyster mushroom chowder with fresh oysters, mushrooms, shallots, and cream in a light roux-based broth. A quick, elegant seafood soup ready in 30 minutes.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Fusilli bucati pasta with sauteed soft shell crabs, Anaheim and jalapeno peppers, white wine, tomato sauce, and wilted escarole. A bold Italian seafood pasta.

Salmon asparagus manicotti: pasta tubes stuffed with ricotta, poached salmon, and fresh asparagus, baked in cream of asparagus sauce. A comforting seafood pasta dinner.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Classic Italian linguine with fresh clams in white wine garlic sauce. Briny clam broth, butter, and parsley create an elegant seafood pasta ready in 45 minutes.

Vietnamese-style marinade with nuoc mam (fish sauce), shallots, garlic, peanut oil, and sugar. A tangy, umami-rich five-minute marinade for grilled meats and seafood.

Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.

Tart green mango, fresh lemongrass, and red chili slices create a bright Southeast Asian salsa that cuts through rich grilled meats and seafood in just 8 minutes.