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This grilled sea bass with Asian flavors like cilantro, lime, and Thai chiles or serrano chiles is sure to be a sho...

  • 1 (6-pound) cleaned sea bass or other firm white-fleshed fish
  • 1/3 cup sambal oelek or other Asian chile sauce
  • salt to taste
  • 15 cilantro sprigs
  • 5 large basil sprigs
  • 5 cloves garlic, crushed
  • 4 Thai or serrano chiles, halved lengthwise
  • 1 lime, thinly sliced crosswise
  • lime wedges, for serving
4.4/5 (5 Votes)

By

Grill the salmon about 3- 4 minutes each side

  • For the Sauce:
  • 1 Wild Alaskan Sockeye Salmon filet
  • 3 Tablespoons chopped fresh garlic
  • 3 Tablespoons chopped fresh ginger
  • 1/4 cup red curry paste
  • 1- 15 ounce can coconut milk or more for desired taste, or to mellow the flavor a bit (you can freeze leftover coconut milk for later use)
  • 1 teaspoon bottled fish sauce
  • 1 good squeeze from half a lime
  • 1 Tablespoon fresh chopped Thai basil (optional)
  • For the Vegetables:
  • 1 small red pepper, sliced thin
  • 2 handfuls of sno peas, strings removed
  • 1 bunch scallions, sliced lengthwise
  • 1 dozen button mushrooms, sliced thin
3.9/5 (8 Votes)

By

Swordfish is expensive, so be sure to check something like the Monterey Bay Aquarium's "Seafood Watch" before purch...

  • 3/4 cup minced fresh Italian parsley
  • 1 tablespoon grated lemon
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt or other salt
  • 4 8-ounce swordfish steaks (each about 3/4 inch thick)
  • Fleur de sel or other salt
  • 1-2 Tablespoons capers (optional)
  • Lemon wedges
4.4/5 (5 Votes)

By

Try this delicious catfish recipe with a special sauce

  • 1/4 cup ketchup
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup scallions, chopped
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon brown sugar, packed
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons yellow mustard
  • 3/4 teaspoon Paula Deen House Seasoning
  • 1 teaspoon canola oil
  • 4 (5-ounce) catfish fillets
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon, cut into wedges, optional
4.4/5 (5 Votes)

By

For the crab: Stir together shallot, hot sauce, mayonnaise, mustard, lemon juice and chives in a medium bowl

  • 1/2 shallot, finely chopped
  • 2 dashes hot sauce
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 1 tablespoon finely chopped chives
  • Salt and pepper
  • 8 ounces lump crabmeat
  • Salad
  • 1 teaspoon Dijon mustard
  • 1/2 shallot, finely chopped
  • 2 teaspoons champagne or white wine vinegar
  • 1 tablespoon chopped chives, more for garnish
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 pound baby Yukon gold potatoes, scrubbed
  • 1/3 pound thin green beans, trimmed
  • 1 bunch arugula
  • 1 bunch endive, chopped in 1/2-inch-thick slices
  • 3 radishes, thinly sliced
  • 1 fennel bulb, trimmed, halved and cut into thin wedges
  • 2 hard-cooked eggs, peeled and finely chopped
4.5/5 (6 Votes)

By

Baked fish cutlets with Chinese cabbage and carrot

  • 2 lbs (1 kg) minced cod
  • 4 oz (100 g) Chinese cabbage
  • 1 carrot
  • 1 onion
  • 1 egg
  • 1 bunch dill
  • 1 bunch parsley
  • 2 slices white bread (crumb)
  • 2 oz (50 g) butter
  • 1 cup all purpose flour
4.4/5 (5 Votes)

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By Duane Pemberton and Dzintra Dzenis This is a quick, easy Asian-inspired meal that’s a sure-fire hit for seafoo...

  • 12 fresh scallops
  • 1/3 cup of fresh squeezed orange juice
  • 3 cloves of fresh garlic, minced
  • 1 tablespoon of minced ginger
  • 1/2 cup of low sodium soy
  • 3-4 sprigs Thai Basil – takes the leaves off
  • 1/2 cup of thinly cut Scallions
  • 2 tablespoons of Sriracha Sauce
  • 2 tablespoons of honey
  • 1 pack of rice noodles
  • Kosher Salt / Fresh ground pepper
  • 1 cup of diced zucchini
  • 1 cup of diced carrots
  • 2 tablespoons of sesame oil
  • Fresh bean sprouts for plating
  • Olive Oil – NOT Extra Virgin or you can use grape seed oil
4.4/5 (5 Votes)

By

Preheat the oven to 400 degrees F

  • 1/2 head garlic, minced
  • A drizzle of good olive oil
  • 1-2 pounds rock salt (To fill your casserole by an inch)
  • 5 large head-on shrimp in their shells
4.2/5 (8 Votes)

By

Fresh flavors abound with this simply grilled halibut served with homemade watermelon salsa

  • HALIBUT:
  • 1 pound skin-on halibut fillet
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • WATERMELON SALSA:
  • 2 cups chopped, seedless watermelon
  • 2 Thai chiles, or 1 serrano pepper, finely minced
  • 1/4 cup finely chopped red onion, about 1/2 small
  • 1 medium clove garlic, minced, about 1 teaspoon
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon fresh juice from 1 lime
4.3/5 (6 Votes)

By

Use the best quality tuna you can find, sushi grade if available for this tuna ceviche

  • 1 pound fresh tuna, cubed into 1/2 pieces
  • Juice of 2 limes, about 1 1/2 tablespoons
  • Juice of 1 white grapefruit, be sure to strain out the seeds
  • 1 teaspoon toasted sesame oil (this will be a brownish color not clear, check in the Asian food section of your marked)
  • 2 tablespoons coconut milk
  • 1 tablespoon soy sauce
  • 6 Thai purple basic leaves, chiffonade (i.e. cut into thin strips), you can use regular basil if you can't find the purple Thai variety
  • 6 cilantro leaves, chopped
  • 1/2 cup chopped scallions
  • 1 teaspoon finely chopped chili pepper such as rocoto or aji Amarillo (these are both Peruvian chilis, you can use fresh or jarred but the fresh will be somewhat hotter so you might need a little more if you're using jarred)
  • 1 teaspoon toasted sesame oil
  • Juice of 1 lime or about 3/4 tablespoons lime juice
  • 1/2 cup finely diced water chestnuts
  • 1/4 cup finely diced mango
  • 1 tablespoon vegetable oil
  • 4 Asian pink shallots, peeled and thinly sliced (you can use regular shallots but they'll be a little bigger so use 3 instead of 4)
  • 1 avocado, finely chopped
4.3/5 (9 Votes)

By

Set a 6-quart pot over medium-high heat and add the vegetable oil

  • 2 tablespoons vegetable oil
  • 1 cup small dice yellow onion
  • 1/2 cup small dice red bell pepper
  • 1/2 cup small dice celery
  • 1 pound callaloo or mustard greens, roughly chopped
  • 2 tablespoons minced shallots
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons minced green onion bottoms
  • 2 teaspoons minced garlic
  • 1 tablespoon lime zest
  • 4 cups shrimp stock or fish fumet
  • 2 teaspoons fresh thyme leaves
  • 1 1/2 cups unsweetened coconut milk
  • 1/4 cup fresh lime juice
  • 1/2 Scotch bonnet pepper
  • 1 3/4 teaspoons salt
  • 3/4 pound medium shrimp, peeled and deveined
  • 3/4 pound red snapper fillet, cut into 1-inch pieces
  • 1/2 pound calamari, cut into 1/2-inch rings
  • 1/4 pound crabmeat, picked over for shells
  • 1 tablespoon plus 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh cilantro leaves
  • Cooked rice, for serving
4.1/5 (7 Votes)

By

Tired of Wasting Crab Apples?

  • 9 Cups Crab Apple Pieces (skin left on, blossom ends and cores removed)
  • 3 Cups Water
  • 2 Cups Sugar
  • 1 -½ teaspoon Cinnamon
  • 1 -½ Tablespoon Lemon Juice
3.7/5 (39 Votes)

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Crab Apple Sauce Grilled Whole Fish with Chile & Lime