2,879 seafood recipes

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

Crab cakes cooked in a sandwich press with shredded crab, French mustard, Worcestershire, Old Bay, and bread cubes. The Maryland classic in 16 minutes flat.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.

Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

A classic Chinese stir-fry of wine-marinated shrimp with crisp snow peas, crunchy water chestnuts, ginger, and soy sauce in a light glossy sauce. Quick, healthy, and full of snap and texture.

Swedish herring and potato casserole layered with sauteed onions, dotted with butter, and baked in cream until golden and tender. A traditional Scandinavian comfort dish.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

Golden and brown on the outside, flakey and tender in the inside. Serve it with this deliciously sweet and sour sauce.

Fusilli pasta tossed with a no-cook creamy tuna sauce of cream cheese, Parmesan, half-and-half, and chives. A 20-minute pantry dinner that beats anything from a jar.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

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.

Chilled shrimp salad tossed with fresh dill, cucumber, celery, and a tangy dressing of mayo, sour cream, Dijon, and anchovy paste. Serve it on lettuce or stuffed into hollowed tomatoes for a gorgeous lunch.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.