724 seafood recipes

Broiled swordfish steaks topped with a lemon, oregano, and sweet red pepper sauce. Cooked over white wine for a bright, Mediterranean-style seafood dinner.

Creamy peanut butter and yogurt dip spiked with cayenne and coriander. No cooking required. Pair with fresh fruit, seafood, crackers, or vegetables for a bold snack.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

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

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Tandoori marinade with yogurt, ginger, garlic, and warm spices: cumin, coriander, turmeric, cayenne. Tenderizes and flavors chicken, lamb, or seafood for the grill or oven.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

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.

Key West conch chowder with tender ground conch, potatoes, salt pork, and tomatoes. Hearty Florida-style seafood chowder where potatoes dissolve to naturally thicken the broth.

Manhattan-style fish chowder with grouper, fresh tomatoes, green peppers, and saffron simmered in sesame oil. A tomato-based seafood soup ready in under an hour.

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.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Fish fumet, the quick French fish stock: bones simmered briefly with white wine, onion, carrot and herbs, then strained and reduced. The aromatic base for seafood soups, sauces and risotto.