Seafood recipe collection

Oven-poached cod fillets with julienned carrots, mushrooms, celery, and tarragon in a lemon-chicken broth. Light, healthy one-pan fish dinner in 45 minutes.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Wine-poached salmon fillets on a bed of scallions, gently steamed under buttered foil. Tender, flaky, restaurant-style with five-ingredient elegance.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Portuguese fish stew layered in an earthenware dish with tomatoes, onions, garlic, white wine, and a splash of piri-piri. Topped with crusty bread and baked until tender.

Pot-roasted salmon with black olives, preserved lemon, carrots, and green beans in fish stock. A North African-inspired one-pot fish dish that's elegant, bright, and ready in 30 minutes.

Easy tuna casserole with green peas, mushroom soup topped with potato chips/crisps.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

Prawns and spinach salad tosses grilled butterflied shrimp with fresh spinach, orange slices, and red pepper in a sherry-sesame-ginger dressing. A bright, Asian-inflected main-course salad.

Seafood pasta salad with rotini, shrimp, bay scallops, artichoke hearts, roasted red peppers, and olives in an anchovy-Parmesan vinaigrette. Crowd-feeding cold salad for parties and picnics.

Perfect for a quick summer dinner, this scrumptious dish involves you stuffing your fish for a change.

A simple but succulent dish that can be served for lunch or dinner. Tastes wonderful with pasta or a salad.

Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

Rainbow trout fillets marinated in lime and cumin, served with a roasted garlic mayonnaise. A light, smoky-citrus fish dinner that comes together in under an hour.