1,357 seafood recipes

Creole-spiced grilled swordfish with a fresh citrus salsa of orange, lemon, and lime segments, honey, and cilantro. Served over crispy fried corn tortilla strips.

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Seared tuna on leaf lettuce: quickly seared tuna over dressed greens with a warm pineapple-ginger-jalapeño salsa, finished with sizzled scallions in smoking olive oil. A restaurant-caliber composed salad for summer entertaining.

Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.

Grilled Thai shrimp marinated in spicy Thai dressing then barbecued in their shells. A 2-ingredient grilled shrimp recipe that lets the marinade do all the talking.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Stuffed red snapper fillets rolled around a savory bread crumb, scallion, and bell pepper filling. Baked with lemon and a hint of nutmeg for a quick weeknight dinner that feels restaurant-fancy.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Classic oyster stew with shucked oysters gently warmed in butter, then stirred into scalded milk and cream with celery salt and paprika. A traditional American holiday soup that comes together in minutes.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.

Crab Newburg shortcut using cream of shrimp soup, a quick roux, and a splash of sherry over a pound of crab meat. Serve over hot waffles for a retro brunch twist.

Killer shrimp: fiery herb-and-garlic broth with rosemary, thyme, fennel, and red pepper, simmered long then poached shrimp added at the end. Eaten with your fingers and plenty of bread.

Brook trout sauteed with mushrooms, finished with brown butter, lime juice, and fresh parsley. A French meuniere-style preparation with whole fish or fillets.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Peixe Oporto is a Portuguese baked fish dish finished with a silky port wine sauce enriched with egg yolks and cream. Just 7 ingredients for an elegant seafood dinner.

Whole lobsters wrapped in corn husks and smoked over hickory and hardwood charcoal for 30 minutes. A simple, impressive method that infuses sweet smoke into every bite.