724 seafood recipes

My version of Bobby Flay's very distinctive southwestern, egg-less potato salad from his restaurant, Mesa Grill. Make sure you pour the sauce over the potatoes while they're still warm to ensure the flavors soak in. This salad goes nicely with grilled meat, poultry or seafood.

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

It's not that hard to make your own sushi, California roll style at home. Cook some rice, season and wrap up your favorite mix of textures.

Smoky bacon, tender potatoes, corn, and tomatoes simmered into a chunky chowder with catfish fillets stirred in at the end. A 30-minute Southern comfort bowl.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.

Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.

Mango remoulade sauce blended from ripe mango, lime, egg yolks, olive oil, and cilantro. A tropical twist on classic remoulade that pairs brilliantly with grilled fish and seafood.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.