474 seafood recipes

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Orange roughy Veracruz: flaky white fish simmered in a Mexican-style sauce of tomatoes, yellow bell peppers, garlic, and onions. One-skillet weeknight dinner, ready in 30 minutes.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

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.

Steamed fish and vegetables in stove-top papillotte: halibut and sugar snap peas steamed in plastic over diced tomatoes and basil. A clean, light, restaurant-style dinner in 20 minutes.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Mayonnaise-free tuna salad: drained canned tuna mixed with sweet relish, chopped onion, oregano, and celery seed. Lighter pantry-staple sandwich filling for two.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Steamed halibut fish packets with sugar snap peas served over fresh diced tomatoes and basil. A light, naturally gluten-free dinner that cooks in just 5 minutes.

Microwave fillet of sole over celery with green peppercorns, lemon and celery seed. Fast 10-minute single-serving fish dinner with delicate French flavors.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.