These bite-sized puff pastry hors d’oeuvres are filled with smoked salmon, a creamy sauce, horseradish, dill, and capers.

In the town of Miao, fish is cooked in an red sauce filled with red chiles. The red sauce can made a head of time. Serve the fish and sauce table side.

This creamy salad can be made with any combination of seafood — lump crabmeat, octopus, shrimp, squid, scallops, mussels, conch are all appropriate.

These reinvented oysters Rockefeller are perched upon spinach that has been sauteed with red pepper flakes. On top is a buttery shallot-bacon sauce.

Salmon gets dressed up in this recipe when accompanied by a gin-vermouth-juniper sauce filled with green peppercorns and olives. Elegant, simple dinner.

Inspired by the Amalfi Coast, this fried fish recipe uses a low frying temperature and olive and vegetable oils to make moist seafood with a crisp crust.

A perfect party starter, these salmon cakes are lightly coated in panko and crisped in olive oil. Chipolte and corn salsa complements the rich salmon.

Nicoise salad, or salade Nicoise in French, is a composed salad. Fresh tuna, potato salad, egg, green beans, tomatoes, and greens are arranged and served.

Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

Sacred shrimp and grits is given a bit of a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.

Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.

Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.

Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.

Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

As fresh tasting as it is colorful, this Japanese inspired tuna tartare appetizer is best with cucumber, red onions, and chiles from the farmer’s market.

Sea bream fillet bundles alternate with lemon slices on skewers and are then grilled until the sea bream is cooked and the lemon slices are caramelized. A summer spectacular.

Steamed mussels go from standard to superlative when doused in a delicate curry-white wine broth spiked with shallots, garlic, and lime and smoothed with cream.