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Delicious seafood recipes - 2367 recipes

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Ceviche is a perfect summer appetizer: light, refreshing and cooking-free

  • 1 pound bay scallops, quartered
  • 1 cup (about 12 whole) cherry tomatoes, roughly chopped
  • 2 green or red serrano chiles, seeded and minced (about 1/2 teaspoon)
  • 3/4 cup chopped fresh cilantro, plus additional for garnish
  • 1 cup finely diced red onion (1/2 medium red onion)
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • Salt to taste
  • 3 tablespoons finely shredded unsweetened coconut flakes
4.5/5 (8 Votes)

By

Mahi Mahi is a firm fish that holds up well to grilling

  • 2 cups water
  • 1 tablespoon fine sea salt
  • 2 teaspoons sugar
  • 4 (6-ounce) Mahi Mahi fillets
  • Cooking spray
  • 1/8 teaspoon table salt
  • 1 slice center-cut bacon, finely chopped
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon hot smoked paprika
  • 2 plum tomatoes, seeded and diced
  • 2 tablespoons butter
4.7/5 (9 Votes)

By

In a 5 qt pot, heat water to a boil and cook pasta until al dente

  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • 1 small diced onion
  • 4 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 tablespoon Old Bay Seasoning
  • 3 cans minced/chopped clams, with juice
  • 1 teaspoon parsley parmesan cheese
  • 10 oz. linguine or thin spaghetti
4.1/5 (15 Votes)

By

Mix together cheese, mayonnaise, shrimp and onion salt in a large bowl

  • 1 c. shredded Cheddar cheese
  • 1 c. mayonnaise
  • 6-oz. can small shrimp, drained
  • 1/8 to 1/4 t. onion salt
  • 12-oz. pkg. English muffins, split in half and cut into quarters
4.6/5 (7 Votes)

By

Per serving: Calories 435; Fat 9 g (Saturated 1 g); Cholesterol 28 mg; Sodium 71 mg; Carbohydrate 63 g; Fiber 13 g;

  • 1/2 pound tilapia fillets, cut into small chunks
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1/2 to 3/4 teaspoon red pepper flakes
  • 1/2 cup dry white wine
  • 1 28-ounce can San Marzano tomatoes, crushed by hand
  • 1/2 cup chopped fresh basil, plus more for topping
  • Kosher salt
  • 10 ounces multigrain spaghetti
  • 2 tablespoons chopped fresh parsley
  • Directions
  • Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/4 teaspoon red pepper flakes in a medium bowl. Cover and refrigerate.
4.6/5 (7 Votes)

By

The weather has been too hot to cook and ones imagination is put to work taking old standards and putting a twist o...

  • Dressing:
  • 2 (5 oz.) cans of solid white tuna – drained and shredded with a fork
  • 1 tsp. capers – plus 1 tsp. caper juice
  • 4 leafy stalks of celery – chopped
  • 1/4 red onion – chopped
  • 4 baby carrots – chopped
  • 1/2 cup chopped black olives
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3 tablespoons vinegar
  • Juice of 1/2 lemon
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 tablespoons olive oil
4.6/5 (7 Votes)

By

1. Place salmon in a medium bowl; pick out and discard skin (leave bones in), then mash with a fork

  • One 14 3/4-ounce can pink salmon, drained
  • 1 celery stalk, minced 4 scallions, thinly sliced
  • 1 egg
  • 1 tablespoon snipped dill
  • 1/2 cup wheat germ
  • 1 tablespoon olive oil
  • 4 cups mixed salad greens
  • 1/2 lemon, cut into wedges
4.5/5 (8 Votes)

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Spanish omelets are traditionally made with potatoes and onion, and this one has smoked salmon for a refreshingly d...

  • 1 tablespoon olive oil
  • 1 pound potatoes, peeled and cubed
  • 1 onion, finely chopped
  • 8 eggs
  • 2 tablespoons chopped dill
  • 8 slices smoked salmon
  • 1/3 cup mascarpone cheese
  • 4 handfuls salad leaves
4.3/5 (9 Votes)

By

Tilapia is an excellent fish for grilling

  • 4 whole small tilapia, boned
  • 1 orange, sliced
  • 1/2 cup plain yogurt
  • 1/2 cup fresh coriander (cilantro), chopped
  • 1/4 cup mayonnaise
  • 4 tablespoons olive oil
  • 2 tablespoons orange rind
  • 2 tablespoons orange juice
  • 2 tablespoons ginger root, chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste
4.6/5 (7 Votes)

By

This seafood delight has it origins in Le Marche on the central, east coast of Italy on the Adriatic

  • Croutons
  • 12 slices Italian bread, 1/2" thick
  • 3 T olive oil
  • 1 garlic clove, halved lengthwise
  • Fish Stew
  • 1/2 pound cleaned small squid, (about 4) cut into 1/4" rings
  • 1/2 cup olive oil
  • 1 large onion, sliced thinly,
  • 2 garlic cloves, crushed
  • 5 pounds assorted non-oily fish—cleaned, filleted and cut into 3-inch pieces; heads, bones and tails reserved and cut into 3-inch pieces (use any combination of whiting, halibut, red snapper, sea bass, monkfish and haddock.
  • 1/2 pound medium shrimp, shelled and deveined, shells reserved
  • 1/2 cup dry white wine
  • 1/2 cup white wine vinegar
  • 2 cups canned Italian peeled tomatoes, coarsely chopped, with their liquid
  • Salt and freshly ground pepper
  • 1/2 pound cleaned skate wing (if available)
  • 1 pound cherrystone clams, scrubbed
  • 2 tablespoons minced fresh flat-leaf parsley
4.5/5 (8 Votes)

By

From Chef Paul Prudhomme's Louisiana Kitchen The homemade Stock and time prepping is worth it in the end! (Thi...

  • 2 Lbs, raw E-Z peel Shrimp
  • 2 1/2 cup Basic Shrimp Stock***
  • 1/4 Fat or Oil (can be: Chicken, Pork or Beef Fat) I( have used olive oil and bacon fat)
  • 2 1/2 Cup diced onions
  • 1 3/4 Cup chopped celery
  • 1 1/2 cup diced bell pepper
  • 4 T butter
  • 2 t minced garlic
  • 1 bay leaf
  • 2 t salt
  • 1 t cayenne
  • 1 1/2 t white pepper
  • 3/4 t black pepper
  • 1 1/2 t Tobasco sauce
  • 1 T dried thyme
  • 1 1/2 t dried basil
  • 3 cups peeled and chopped tomatoes (3 to 4)
  • 1 1/2 Cup canned tomato sauce
  • 2 t sugar
  • 5 cups cooked rice
  • Make Stock with Shrimp Shells, 5 cups of water,onion ends and pieces, celery leaves and ends, and bell pepper pieces, season with salt and pepper, strain and save for the Shrimp Creole and the rest for cooking the rice!***
4.3/5 (16 Votes)

By

"Tender whole scallops and shrimp get a quick saute in hot, garlicky olive oil and butter before taking a brief cla...

  • 1 pound linguine pasta
  • 1/2 cup olive oil
  • 1/2 cup butter
  • 4 cloves garlic, minced
  • 1 pound bay scallops
  • 1 pound medium shrimp - peeled and deveined
  • 1 (8 ounce) jar clam juice
  • 1/3 cup chopped sun-dried tomatoes
  • 1/4 cup chopped fresh parsley
  • 2 1/2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
4.6/5 (7 Votes)

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Linguine with Seafood and Sundried Tomatoes Scallop Ceviche