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.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
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.
This monkfish osso buco recipe is a seafood riff of the Italian classic. The orange zest–parsley topping is a fresh take on gremolata.
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.
Plank-roasted salmon sounds difficult, but nothing’s easier. Salmon fillets and rosemary sprigs are placed on a cedar plank, brushed with oil, and roasted.
Sassy and tangy, these fried shrimp are doused with plenty of lemon juice and a large pinch of fresh chopped dill. Get in line is all we have to say.
Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.
Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.
This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.
Scallops and oysters are blanched and minced, then mixed with watercress, onion, parsley, bread crumbs, and melted butter, and stuffed into shells and broiled.
A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.
This shrimp salad from Barefoot Contessa’s Ina Garten is simple and fresh. The salad is plump with shrimp and tossed with mayo, mustard, vinegar, and more.
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.