Seafood recipe collection

Asian-inspired paella with saffron rice, chicken, shrimp, mussels, clams, Chinese sausage, and snow peas. A fusion twist on the Spanish classic using sake, soy sauce, and ginger.

Paella a la Basquaise, a Basque-style saffron rice loaded with halibut, shrimp, mussels, clams, and chorizo, layered with prosciutto and baked in an earthenware casserole. A showstopping seafood paella.

Paellaquinoa combines classic paella with quinoa instead of rice. Saffron-scented quinoa baked with chicken, chorizo, shrimp, and clams. Gluten-free.

Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.

Paksiw na Isda is Filipino vinegar-poached fish simmered with ginger, banana peppers, and eggplant. A tangy, brothy classic that deepens after a day in the fridge.

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."

Quick pan-fried trout fillets in seasoned flour, crispy outside and tender inside. Ten minutes from stove to table, served over peppery watercress.

Pan-fried fish with dill rice plates golden butter-crisped fillets over dill-scented basmati, finished with a tangy lime, caper, and yogurt dill sauce. A light, fast weeknight fish dinner.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Pan-grilled Thai tuna salad with seared yellowfin, napa cabbage, cucumber, and a lime-sambal dressing. A 20-minute high-protein dinner for two that drinks like a cold Thai noodle salad minus the noodles.

Teriyaki your salmon with simple recipe that is sure to make your family excited about dinner.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

It is a very great recipe, cod mix with slaw, perfect combination, the nutrition is enough.

Pan-seared salmon simmered in fresh grapefruit, carrot juice, orange-ginger mustard, and a splash of sesame oil, finished with toasted slivered almonds and cilantro. Bright, citrusy, and low-fat.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.