Seafood Recipes using fish, shellfish, and others

Citrus juice cooks the tuna and shrimp in this easy ceviche. Great as a cold, refreshing appetizer or salad topper.

Amaretto, onions, and almonds make a delicious sauce for this quick shrimp dish.

Apricot preserves, curry powder, rice wine vinegar, and Dijon mustard make a fabulous sauce for broiled prawns.

Mayonnaise coats the bluefish to keep it wonderfully moist.

Oysters are baked on a bed of spinach, onions, and bread crumbs for a quick and delicious dish.

Shrimp and mushrooms are layered between salmon steaks topped with sour cream and tarragon.

Swordfish is pan-seared, then baked with a quick tomato and olive sauce.

Catfish is quickly marinated in a homemade barbecue sauce, then grilled to perfection.

Scallops, spinach, tomatoes, and garlic are wrapped in puff pastry and served with a creamy lobster sauce for a decadent entree.

Squid is flash-fried in salt over high heat, then served on top of sauteed cabbage and garlic.

Cod, haddock, pollock, hake, halibut, or catfish may be used in place of the scrod.

Soy sauce, fresh ginger, and sesame oil flavor broiled swordfish steaks in this simple and quick recipe.

Shrimp is stir-fried and caramelized with garlic, scallions, and red chile pepper, then finished with lime juice.

The blue cornmeal gives a rich flavor to the spicy, garlicky coating for fried catfish.

Hard-boiled eggs are stuffed with a decadent mixture of caviar, chives, and sour cream.

Appetizer torte has layers of onions sauteed in champagne with cream cheese, hard-boiled eggs, avocado, and caviar.

Crab is quickly cooked with garlic and ginger, then mixed with noodles, asparagus, bamboo shoots, red pepper, and chili sauce.

Ginger, soy sauce, and mushrooms give a Chinese influence to rice paella loaded with shellfish and fish.

It may seem like an odd mix, but squid cooked with garlic, onion, tomatoes, olives, raisins, and pine nuts is intriguingly delicious.

Orange juice, lime, and chili powder give zest to a low-carb shrimp dish. Great with steamed asparagus.

Clams are fried with minced potatoes, scallions, and garlic for a satisfying hash. Serve as is or with poached eggs.

Simple ingredients turn canned clams into a fabulous quick and easy appetizer.

Fresh clams are mixed with potatoes, and topped with a Cheddar cream sauce that makes its own crust.

Classic clams casino are topped with a savory breadcrumb mixture and broiled on the halfshell atop a bed of salt.

Shrimp and squid are cooked in a rich fish broth with garlic, herbs, shallots, and coconut milk.

Delicious and colorful appetizer spread is layered with cream cheese, shrimp, mozzarella cheese, and sweet peppers.

Classic recipe uses seasonings, egg, saltines, and crab for a delicious and flavorful fried seafood cake.

The black bean sauce is made with soy sauce and ginger, giving an Oriental flair to wok-fried fresh crab.

Flaky homemade pastry tarts are filled with a savory crab mixture flavored with mustard and dill.

Crab mousse is flavored with onion, chives, dill, and lemon juice. No cooking required.

Red snapper is filled with a crab and vegetable stuffing, baked, and topped with a champagne cream sauce.

If you cannot find crawfish, you can make this Cajun favorite with shrimp. It is traditionally served over rice.

Crawfish is seasoned with basil, paprika, onion, garlic, and mustard, then stuffed into artichokes.

Guests will rave over this savory seafood cheesecake with crab and shrimp, so have the recipe ready to share.

These flavorful baked crabcakes are wonderful as an appetizer or entree. They may be made in advance and refrigerated.

Fried crabcake patties are loaded with crab and topped with a delicious and easy deviled mayonnaise.

Swordfish is baked in a bath of peach, onion, garlic, dill, and honey sauce.

Whitefish is marinated in garlic, chile, and lime juice, then simmered in a tomato and onion bouillon.

Trout is grilled with a lemon and onion baste, then flamed with rum over fresh herbs.

Clams are cooked in a simple broth flavored with garlic, anchovy, and tomatoes, then blended with cream.

Onions, mushrooms, and carrots are simmered with squid and thickened with sour cream for a hearty chowder.

This gingery crab dish is a little sweet, a little sour, and a touch spicy.

Prawns are sauteed with garlic and ginger, then served with spiced noodles, broccoli, and snow peas.

Whole wheat tortillas are filled with a delicious crab and ricotta cheese mix, then grilled in a skillet on the stove-top.

A sauce of raspberries, thyme, and wine makes grilled scallops shine. Grilled vegetables are served on the side.

Squid is simply flavored with olive oil and lemon juice, then quickly grilled to tender perfection.

Tuna is flavored with a mixture of basil, olive oil, balsamic vinegar, and soy sauce. Served with strawberry salsa.

Salmon is coated with basil, thyme, rosemary, and bread crumbs, baked, and topped with fresh sun-dried tomato sauce.

Lightly spiced hot crab fondue is flavored with garlic, shallots, wine, cream cheese, Cheddar, and Worcestershire.

Mackerel is an oily fish that is perfect for smoking because it will not dry out as much as leaner white fish.

Hearty fish stew contains whitefish, monkfish, mussels, squid, tomatoes, wine, saffron, thyme, and basil.

Calamari is marinated in buttermilk and creole seasoning, then deep-fried to tender perfection.

If you love this restaurant's clam chowder, it is easy to make at home.

Jambalaya is a Cajun specialty that is delicious but not necessarily low-fat or low-calorie. Try this lighter version.

Creamy lobster sauce is flavored with garlic, onion, tomatoes, and oregano. It is tossed with linguine for a decadent meal.

Scallops are quickly sauteed in butter, olive oil, and garlic, then served over linguine pasta.

Mixed seafood pasta is flavored with saffron, wine, ginger, and tomatoes for a dish sure to please family and friends.

Clams are cooked with garlic, anchovies, and tomatoes, tossed with linguini, and sealed in parchment packets for baking.

Lobster is simmered in a tomato sauce with shallots, garlic, tarragon, and thyme, then flamed with cognac.

Corn and lobster combine in a delicious chunky chowder with smoky bacon, potatoes, thyme, and cream.

Baked apple slices and lobster may seem an unusual combination, but they go together very well. This is one of the most often requested dishes at the Polo Restaurant.

Lobster bisque is a thick and creamy soup flavored with onion, garlic, tomatoes, and thyme.

Lobster salad of feta, cream cheese, mustard, tarragon and wine makes the tasty filling for baked wontons. Great appetizer.

Miniature lobster casseroles filled with green beans, new potatoes, and lobster sauce are topped with a cap of puff pastry for an elegant entree.

Lobster boiled in wine gets a bath of flaming Pernod and is then topped with a garlic and basil butter sauce.

What could be more decadent and delicious than lobster in mashed potatoes?

Lobster is cooked in a cream sauce with sherry and brandy. This is a famous classic American dish served over toast points.

Simple but decadent, a sour cream sauce spotlights lobster served over toast or cornbread.

Lobster is cooked in a broth with spicy sausage, vegetables, potatoes, and olives.

Do not toss those lobster shells. Make this delicious sauce from lobster shells and vegetables.

This sausage is made from lobster, vegetables, and herbs. It is a tasty change from traditional meat sausage.

Cooked lobster is mixed with lime juice, herbs, onion, capers, and mayonnaise into a luscious spread for crackers.

Lobster is combined with a bechamel sauce flavored with wine, shallots, tarragon, and mustard.

Lobster is served with a sauce made of fresh-squeezed grapes, wine, orange juice, shallots, and garlic.

Lobster is served with a nutmeg vinaigrette, accompanied by chestnut puree with sour cream and maple syrup.

Wine and Parmesan cheese risotto is topped with a creamy sauce and succulent lobster.

Savory mousse made with onion, asparagus, lobster, and cream cheese makes a fabulous appetizer.

This tasty shrimp dish is not only low-fat, but also low in calories.

Sole is a mild, bland fish, but not so with this easy macadamia and Parmesan cheese coating.

Ground macadamia nuts make a fabulous coating for mild halibut fillets baked in the oven.

Mahi Mahi is served on a bed of papaya and kiwi, served with a fresh pear salsa.

Squid is quickly seared, then marinated with chickpeas, ginger, lemon, chile peppers, parsley, and cilantro.

Use your microwave to steam clams or mussels with this basic recipe.

Broiled mushrooms are stuffed with whole clams and topped with a horseradish sauce for a simple but tasty dish.

Succulent soft-shell crabs are broiled in a bath of butter, lemon juice, bacon bits, and onions.

Squid is slowly braised in the oven with wine and garlic, then served with parsley potato croutons.

Earthy mushrooms are a perfect match for oysters in this hearty stew with tomatoes, celery, leeks, and shallots.

Fresh oysters are served with a topping of shallots, chives, champagne vinegar, and beluga caviar.

Creamy oyster sauce makes a fabulous filling for omelets.

Updated and upscaled, this Irish version of oysters on the halfshell with Guinness beer hollandaise sauce is easy yet elegant.

Lime, chile paste, and sesame oil give an Oriental flair to shrimp.

Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over linguine for a seafood feast.

Whole fish is baked in a crust of salt and flour. This makes an impressive presentation at the table.

Prawns are cooked with savory vegetables and herbs, flamed with wine and Sambuca, and served over pasta.

Clams are cooked on a savory bed of tomatoes, garlic, artichokes, and thyme.

Red snapper is layered over potatoes with shallots and rosemary for a deliciously different casserole.

This is an upscale version of the popular lobster roll served at Red's Eats in Wiscasset, Maine.

This chowder uses all parts of the lobster in a chunky soup rich with cream, eggs, and sherry wine.

Bacon, garlic, and sweet red peppers give an Italian twist to roasted clams. This is a quick and easy dish.

Cod fish topped with fresh cherry tomatoes, basil, and mozzarella makes an elegant yet simple dish.

If you do not have access to crawfish, substitute shrimp in this saffron rice risotto.

Salmon is salted, rinsed, marinated in sake or white wine, then grilled to perfection.

Salmon is baked with shallots and mushrooms, then served with a creamy champagne sauce.

Salmon fillets are cold-cured with salt, sugar, pepper, dill, and alcohol to make gravlax. No cooking required.

Red snapper is stuffed with lemon and rosemary or thyme, then baked on a bed of salt.

Salmon is seared in olive oil, then roasted in a crust of sea salt.

Fish is marinated in lemon, onions, paprika, and garlic, then skewered and grilled as kebabs.

Lobster is baked in a rich and creamy sherry sauce. This method may also be used with crab.

Citrus juices cook the raw scallops without any heat in this easy ceviche. Great appetizer or salad for a warm day.

Easy creamy orange saffron sauce makes a classy topper for scallops. This was a restaurant favorite.

Use lobster or other seafood in this easy dish using a simplel curry sauce. Serve with rice or bake as a casserole.

Fruit and seafood may seem like an odd combination but apples with scallops really works.

A light lime and honey dressing gives just enough zing to the delicate flavor of sea scallops served on a bed of mixed greens.

Dill weed and toasted sesame seeds give added dimension to simple and easy broiled salmon.

Almonds, green onions, sherry wine, and bacon are the flavoring factors for quick and easy broiled shark fillets.

Shrimp, artichokes, and tomatoes flavor a bread stuffing for mild white fish.

You can use this spiced mango and shrimp stuffing with any thick fish filet or use it to stuff a whole fish.

Quick and easy tortellini pasta makes a filling base for shrimp cooked with shallots, basil, and Parmesan cheese.

Toasted peppercorns and kosher salt make shrimp pop in this stir-fried version of jumbo shrimp (prawns) with garlic and chiles.

If you are lucky enough to get fresh herring, try this recipe for smoked herring.

Squid ink intensifies the seafood flavor of squid cooked with tomatoes, onion, bell pepper, and garlic.

Squid tubes are stuffed with a mixture of ham and tomatoes, sauteed with onion and garlic, then baked in wine.

Squid is simmered in a sauce of tomatoes, garlic, oregano, and sherry wine. Serve with cooked white rice.

Bacon, onion, garlic, and beer flavor the sauce for steamed clams.

Fresh clams are stir-fried with ginger, garlic, rice wine, and black beans and served with rice.

This traditional clambake with clams, lobster, and corn is conveniently made on the stove-top.

Squid (calamari) is stuffed with a mixture of shrimp, bell pepper, celery, green onions, garlic, and crab.

Squid is boiled, stuffed with a garlic, sun-dried tomato, bread, thyme, and scallion mixture, then grilled.

Lime and garlic sauce make swordfish, tomato, mushroom, and pineapple kabobs sparkle with flavor.

You may never find shrimp more perfectly cooked than in this recipe method.

Tasty Thai salad combines squid, lime juice, sweet onions, carrots, lettuce, mint, and cilantro.

Sweet but savory coconut sauce tops prawns. This goes together quickly.

Canned tuna, eggplant, tomatoes, onions, and bell peppers come together in this low-fat and low-calorie dish.