Seafood recipe collection

Pesto-crusted salmon and sea scallops bake together over a bed of garlic butter sauce. A 5-ingredient seafood dinner with herby green pesto, golden breadcrumbs, and silky scallop sweetness.

Phoenix rolls wrap thin chicken breast around ham and a lemongrass-shrimp paste, dipped in cornstarch and fried golden. A Vietnamese-inspired appetizer or main dish.

Phoenix Rolls (Banh Phuong Hoang): thin chicken breast slices wrapped around ham and a lemongrass shrimp paste, dusted in cornstarch, and pan-fried until golden. A crispy Vietnamese party bite.

Briny pickled herring meets creamy chopped eggs and crisp apple in this classic European salad. Serve on dark rye bread for an authentic old-world appetizer or light lunch.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Pickled sweet and sour fish marinated in vinegar with peppercorns and allspice. Firm white fish coated in rye flour, pan-fried, then marinated up to 3 days.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Pirate's pie: a kid-friendly fish pie with canned salmon, leeks, red pepper, and corn in creamy sauce under a piped cheesy mashed potato crown. Budget-friendly family dinner.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

This dish is very savoury with a crunchy/chewy texture.

Broiled red snapper on a cedar plank with lemon, paprika, and fresh vegetables. A dramatic presentation that sizzles straight from the broiler to the table.

Poached cod in a fragrant saffron broth with leeks, bell pepper, and tomato. A light, low-sodium fish dinner built on a slow-simmered vegetable stock with rich golden color and delicate flavor.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Milk-poached haddock fillets in a silky butter-flour sauce with halved green grapes. Classic French sole Veronique technique applied to mild flaky white fish. Elegant in 45 minutes.

Poached orange roughy topped with a spiced tomato-orange marmalade sauce with brandy, coriander, cinnamon, and cayenne. A light, elegant fish dish with sweet-heat complexity.

Poached salmon in champagne with a chilled dill, sour cream, and Dijon mustard sauce. An elegant dinner party dish that's surprisingly simple to pull off.