Seafood recipe collection

McCarthy family fish chowder: New England-style haddock chowder with salt pork, potatoes, onion, and milk. Eight ingredients, one pot, feeds six.

Mediterranean squid stew braised with artichokes, nicoise olives, white wine, tomatoes, and ten cloves of garlic. A slow-simmered one-pot dish where the squid turns meltingly tender.

One-skillet Mediterranean tuna simmered in a white wine and tomato sauce with artichoke hearts, oregano, and olive paste for a bright, briny weeknight dinner.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Melrose plates: chicken and pasta salad with mandarin oranges, water chestnuts and a honey-mustard poppy seed yogurt dressing. A lighter chicken-pasta luncheon salad served on lettuce.

Mendocino sole baked in white wine and finished with a cream sauce of cognac-soaked grapes. An elegant Northern California-inspired fish dish with French Veronique influence.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Microwave shrimp scampi in garlic lemon butter with scallions, ready in under 20 minutes. A fast weeknight dinner for two, served over rice pilaf.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.

Mild coconut fish curry with mustard seeds, fenugreek, turmeric, tamarind, and grated coconut simmered with cubed fish. A South Indian-style curry that's fragrant without the heat.

Mild fish chowder with white fish, tuna, potatoes, corn, and leeks in a dill-seasoned chicken broth. Light, creamy from the roux, and no heavy cream needed.

Mild fish pickle with tuna, white wine, vinegar, mustard seeds, and fresh herbs. A no-cook condiment or spread that keeps in the fridge for two weeks and brightens any cracker or toast.

Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.