Creamy risotto flavored with lemon zest and is studded with shrimp that’s sauteed in a garlic-chile pepper mix. Tangy, hot, sweet, silky.

Quick cooking scallops are complemented with an easy cider brown butter sauce. The apples bring a light, tart flavor to browned butter and meaty scallops.

Mild mahi mahi fish is pan seared in this recipe and served with grilled Japanese egg that have been brushed with a miso-mirin-sake glaze. Simple. Exotic.

An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.

Crab and shrimp are served along with tomatoes, lettuce and eggs for this composed salad recipe. A Creole mustard dressing is served on the side.

Halibut gets decked in spring for this recipe Fillets and cheeks are seared and served with a mix of English peas, snap peas, fava beans, and mushrooms.

Ehu fish fillets are crusted with lemongrass, cilantro, pepper, and scallions, seared, then served alongside black rice and mango. Tropically delicious.

Shrimp, peppers, and mushrooms are steamed in a fragrant mix of orange zest, scallions, basil, and ginger then served over Japanese noodles. Healthy.

For this Spanish recipe, a whole sea bass is baked in a salt crust, sealing in its sweetness and moistness. A tart tomato dressing complements the fish.

Named for the owner’s daughter, this recipe mixes Crabmeat with artichokes and Meunière butter. Use crawfish for a truly unique New Orleans experience.

Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.

Diver scallops are sauteed until perfectly golden then are placed on a bed of savory porcini mushrooms and scattered with salad greens.

Sweet skate fish is sauteed in butter until golden then served on a raft of seasoned croutons and briny capers. A delicate lunch or light Sunday supper.

A great summer grilling recipe. Shrimp is marinated in a garlic-red pepper sauce then grilled. On the side: a salsa of tomatoes, chiles and cilantro.

Lobster tails are smoked between cedar planks and topped with a relish recipe made from fresh corn, chipotle peppers, and onion, lime, and cilantro.

This recipe is simplicity itself. Red mullet is wrapped in foil packet and baked. On the side is a salad of tomato wedges, chile, garlic, and olives.

Very high heat achieves a perfectly crisp skin full of flavorful seasonings. The caper vinaigrette adds a piquant counterpoint to the fresh halibut.

Fresh tuna is poached in olive oil, combined with dry-cured olives, capers, and onions, and mixed into an anchovy flavored mayonnaise dressing.

Fresh crab cakes are sandwiched between a bun and topped with a tomato slice and tartar sauce. A great summer weekend fare recipe.

Shrimp, or langoustines, beets, and pearl onions are paired with a green curry sauce rife with ginger, chiles, and scallions. An exotic, elegant recipe.

Swordfish (or tuna or marlin) is grilled and served on top of classic Italian puttanesca sauce: tomatoes, onion, garlic, peppers, olives, and basil.

Red snapper is the star of this recipes and is backed up by a salsa with dynamic trio of mango, shrimp, and chiles. A great summer grilling recipe.

Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.

Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.

The natural sweetness of the scallops is perfectly offset by the tartness of fruit-vinegar glaze. This scallop recipe is delicious and simple to prepare.