1,357 seafood recipes

Pineapple fish chowder with shrimp, saffron, star anise, and a splash of sherry. A tropical twist on classic seafood chowder served over rice.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

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

Grilled shark steaks marinated in homemade teriyaki with pineapple juice, ginger, and sherry, served with grilled pineapple-pepper kabobs. A bold seafood BBQ dish.

Crab casserole with white sauce, separated eggs, and hot sauce, baked until puffed and golden. A souffle-style seafood dish with just six ingredients.

Salmon asparagus manicotti: pasta tubes stuffed with ricotta, poached salmon, and fresh asparagus, baked in cream of asparagus sauce. A comforting seafood pasta dinner.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

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.

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.

Spinach fettuccine with bay scallops, broccoli, red pepper, and mushrooms in a light white wine sauce. Quick seafood pasta with sweet scallops, ready in 45 minutes.

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.

Jade scallops stir-fried with bok choy, snow peas, water chestnuts, and baby corn in a ginger-garlic sauce. A classic Chinese wok technique with velveted seafood.

A quick warm herb butter dip: melted butter stirred with fresh herbs for dunking seafood, bread or steamed vegetables. Five minutes to a simple, savory dipping butter.

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.