Seafood recipe collection

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Homemade seafood stock made from shrimp or lobster heads simmered with celery, onion, garlic, and lemon. A Cajun-style base for gumbo, bisque, etouffee, and chowder.

No-cook peanut garlic sauce blended with fish sauce, red curry paste, and chicken broth. A quick Thai-inspired dipping sauce for satay, noodles, or grilled chicken.

Pecan breaded oysters sauteed golden and served on the half shell with a vanilla bean, cucumber, and tomato cream sauce. A refined seafood appetizer with Southern elegance.

Pecan butter, a Creole-style compound butter made with toasted pecans, unsalted butter, lemon juice, and Worcestershire sauce. The 15-minute Louisiana sauce that turns grilled fish into something restaurant-worthy.

Pecan-crusted catfish with sweet potato chips: catfish fingers brushed with honey-mustard, breaded in toasted pecans, and pan-fried alongside crispy sweet potato rounds. A Southern weeknight plate.

Crispy pecan-potato pancakes topped with cilantro-marinated grilled shrimp, cool cucumber salsa, and a roasted red pepper cream sauce. A restaurant-style appetizer.

Tired of the same old pasta for dinner? Try this dish that has a seafood side to it.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

West African-style pepper soup with stewing beef, green chili peppers, potatoes, and tomatoes in a thyme-scented broth. A spicy, hearty one-pot soup served over rice.

Pepper's tuna casserole is a six-ingredient weeknight classic with egg noodles, water-packed tuna, onion, cream of mushroom soup, and a melty cheese top. Pantry-friendly comfort food.

Spanish-style shrimp and red peppers slow-cooked in olive oil with garlic and chili, served with bread and feta cheese for soaking and piling. A tapas-inspired communal seafood dish.

Pan-seared perch fillets with savory Chinese black bean sauce, fresh ginger, garlic, and sake. Restaurant-style Asian fish dinner in under 30 minutes.

British-style fish and chips with sole fillets in a yeast-and-beer batter, deep-fried to a crisp golden shell. The double-leavening technique produces the lightest crust possible.

Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.

Winter pesto made with fresh parsley and dried basil when fresh basil is out of season. Pine nuts, Parmesan, garlic, and olive oil blended smooth for pasta, soups, or bread.