2,934 seafood recipes

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Halibut steaks baked in foil packets with tomatoes, black olives, capers, and garlic. An Italian-style fish dinner with zero cleanup and bright Mediterranean flavors.

Chilled avocado soup with shrimp, buttermilk, lemon, and garlic blended silky smooth. A no-cook cold soup that's creamy, tangy, and elegant for summer entertaining.

Scallops Fenton are wine-poached scallops in a rich Swiss and Romano cheese sauce with mushrooms, folded with whipped cream and broiled golden in individual shells.

Dry-fried shrimp with fresh ginger, garlic, scallions, and Chinese rice wine in a hot wok. A fast, saucy stir-fry that goes from raw to plate in under 5 minutes.

Salmon fillets baked in foil between layers of shredded potato, then broiled until the potato crust turns golden. Served with a white wine and shallot butter sauce for an elegant, French-inspired dinner.

Bay scallop ceviche cured in fresh lime and lemon juice with red pepper, cilantro, and green chile. No cooking needed for this bright, citrusy Mexican appetizer.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Creamy salmon spread with cream cheese, scallions, and liquid smoke. Just 5 minutes to mix and chill for a crowd-pleasing appetizer or snack.

Whole poached salmon served with a warm lobster butter sauce made from reduced shell stock and lemon. An elegant British-style centerpiece for special occasions.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Ranch seasoned oyster crackers tossed with garlic powder, lemon pepper, and oil in a bag. A 5-minute no-bake snack that's addictively crunchy and impossible to stop eating.

Salmon fillets marinated in lemon, white wine, and capers, wrapped in blanched lettuce leaves and grilled. Served with a tangy homemade mustard sauce cooked in a double boiler.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Classic flounder meuniere pan-fried in browned butter with lemon juice and fresh parsley. A simple French technique for delicate white fish fillets.

Butter-baked salmon steaks served on a generous bed of fresh herbs: parsley, chives, mint, lemon thyme, and tarragon. Simple, elegant, and endlessly customizable.