1,357 seafood recipes

New Orleans-style barbecued shrimp baked in butter, garlic, cracked black pepper, Worcestershire, and Tabasco. Not grilled, oven-roasted in a peppery butter bath.

Minced oysters baked with eggs, cracker crumbs, celery seed, and butter until golden brown. A classic Southern oyster casserole from a quart of fresh oysters.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Gefilte fish made from scratch with ground whitefish, pike, and carp, poached in a vegetable broth with carrots and onions. A traditional Jewish holiday recipe.

Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.

Steamed salmon with fermented black beans, ginger, sherry, and sesame oil. A classic Chinese-style steamed fish that cooks in about 10 minutes for a light, clean-flavored dinner.

Long Jing Chao Xia is a classic Hangzhou dish of shrimp stir-fried with Dragon Well green tea and rice wine. Delicate, elegant Chinese cooking with just a handful of ingredients.

Selyodka pod ukropnym sousom is a Russian herring appetizer marinated in red wine vinegar, olive oil, sugar, and dill. A classic cold zakuska that chills for hours before serving.

Lobster Moana: tropical-island lobster stir-fry from the New York Times archive with rum, bean sprouts, water chestnuts, snow peas, and napa cabbage, thickened with egg.

Grilled prawns basted with homemade chimichurri sauce made from fresh parsley, oregano, garlic, jalapeno, and red wine vinegar. Bright, garlicky, and ready fast.

Whole fish sauteed in coconut milk with green pepper, tomato, and celery. A Caribbean-style pescado guisado that's simple, fragrant, and ready in 30 minutes.

Smoked trout fillets topped with a creamy watercress sauce made from sour cream, lemon juice, and a kick of hot sauce. No cooking required.