Fish and Seafood Recipes

Fresh fish, <a href="/recipes/seafood/shrimp/">shrimp</a>, <a href="/recipes/seafood/crab/">crab</a> and <a href="/recipes/seafood/lobster/">lobster</a> taste like the ocean, with a briny sweetness that's meant to be enhanced, not overpowered -- so the best recipes keep things light. When you're buying seafood, seek out firm flesh, bright eyes, and above all, that clean, sweet scent of the sea (yes, we're suggesting you smell the fish before you buy). Then, once you bring it home, well ... leave it alone. Sure, sprinkle it with a bit of fresh lemon juice, a drizzle of clarified butter, and some fragrant fresh herbs. Even hearty fish and/or <a href="/recipes/seafood/soups/fish-chowder/">clam chowders</a> are straightforward, with fish stock and heavy cream creating a rich base for the seafood. Because fresh fish should always be the star of the show - treat it like a diva.

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Mustard-Crusted Salmon

From EatingWell

This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the batch and using the remaining salmon in a tossed salad the next day.

Mustard-Crusted Salmon

Shrimp with Broccoli

From EatingWell

Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

Shrimp with Broccoli

Endive & Pomegranate Salad

From EatingWell

Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.

Endive & Pomegranate Salad

Smoked Salmon Bites

From EatingWell

Wasabi mayonnaise really sets off the smoked salmon in these rice-cracker treats. If desired, you can set out the spread, salmon, ginger and rice crackers separately and let your guests build their own (but have plenty of extra salmon on hand if you do).

Smoked Salmon Bites

Warm Shrimp & Arugula Salad

From EatingWell

Bursting with vibrant flavors, this summery salad makes a terrific supper, light but still satisfying. Fresh, raw corn kernels lend a sweet, candylike crunch to the dish - and work well against the salty shrimp and peppery arugula.

Warm Shrimp & Arugula Salad

Margarita Shrimp Salad

From EatingWell

The flavors of a margarita - tequila, orange and lime - are blended in a tossed salad of fresh shrimp, diced avocado and sliced red onion, spiked with a creamy, spicy sour cream dressing. Don't shy away from avocados because they're high in calories - avocados are rich in good, heart-healthy fat, as well as vitamin E, folate, potassium and other important nutrients.

Margarita Shrimp Salad

Fresh Tuna Salad with Tropical Fruits

From EatingWell

Colorful tropical fruit contrasts with slightly bitter salad greens and fresh tuna steak to make a refreshing main-dish salad. Good-quality tuna is key to the success of this recipe. The secret to buying fresh fish is to ask to smell it: the tuna should smell briny, clean and fresh, like the ocean on a spring morning, not like the tidal flats on a hot summer afternoon. Do not use fresh pineapple juice, which has an enzyme that "cooks" the fish as it marinates.

Fresh Tuna Salad with Tropical Fruits

Seared Scallops with Brandied Leeks & Mushrooms

From EatingWell

Sauteed mushrooms and leeks have a robust flavor that marries nicely with a touch of brandy and sour cream in this quick scallop dish. Substitute vermouth for a more mellow flavor. The mushroom mixture is equally delicious served with steak or chicken. Make it a meal: Serve over barley.

Seared Scallops with Brandied Leeks & Mushrooms

Light Lemon Sauce with Herbs

From EatingWell

Fines herbes, a mixture of parsley, chervil, tarragon and chives, is a classic combo in French cooking. The herbs give this simple sauce, which is similar to hollandaise, a delightful lift.

Light Lemon Sauce with Herbs

Scallops in Saffron-Tarragon Broth

From EatingWell

Tomatoes, tarragon and white wine make a fragrant broth for the scallops in this vibrantly colored easy one-pot stew. Make it a meal: Serve with a simple green salad and sop up the leftover broth with toasted whole-grain baguette.

Scallops in Saffron-Tarragon Broth

Prosciutto-Wrapped Scallops with Spinach

From EatingWell

This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.

Prosciutto-Wrapped Scallops with Spinach

Oven-Poached Salmon Fillets

From EatingWell

Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.

Oven-Poached Salmon Fillets

Pistachio-Crusted Tuna Steaks

From EatingWell

Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose "sushi grade" tuna steaks if you prefer a milder flavor. Make it a meal: Serve with brown rice and steamed broccolini.

Pistachio-Crusted Tuna Steaks

Halibut with Herbs & Capers

From EatingWell

A vibrant herb paste brings robust flavor to a delicate fish.

Halibut with Herbs & Capers

Creamy Scallop & Pea Fettuccine

From EatingWell

This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving it creamy texture without the extra calories and fat found in traditional cream sauces. Serve with a small Caesar salad on the side.

Creamy Scallop & Pea Fettuccine

Pacific Sole with Oranges & Pecans

From EatingWell

Not so long ago, Dover sole meant an overcooked fillet swimming in butter, dotted with tasteless dried herbs and soaked in too much lemon juice. But sole deserves a comeback: it can become a satisfying, sophisticated, one-skillet dinner with very little effort. The recipe can easily be doubled.

Pacific Sole with Oranges & Pecans

Chimichurri Sauce

From EatingWell

Chimichurri sauce is a tangy herbal accompaniment that can liven up any meat or poultry dish.

Chimichurri Sauce

Wasabi Salmon Burgers

From EatingWell

Bring out the flavors of salmon with a Japanese-inspired infusion of ginger, sesame oil and wasabi. If you serve these patties on whole-wheat buns, consider reduced-fat mayonnaise and sliced cucumbers as condiments. Or skip the buns and set the patties atop a vinegary salad of greens, carrots, radishes and sprouts.

Wasabi Salmon Burgers

Chile-Crusted Scallops with Cucumber Salad

From EatingWell

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill.

Chile-Crusted Scallops with Cucumber Salad

Shrimp Banh Mi

From EatingWell

French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.

Shrimp Banh Mi

Seafood Salad with Citrus Vinaigrette

From EatingWell

Crab and scallops combine with creamy avocados and a spiky orange dressing for a salad that's light, summery and very fast. The recipe can be easily doubled or tripled.

Seafood Salad with Citrus Vinaigrette

Easy Sauteed Fish Fillets

From EatingWell

Here's an easy method for quickly cooking fish fillets. Pair them with prepared sauces like pesto or salsa or make your own creation.

Easy Sauteed Fish Fillets

Chopped Salad al Tonno

From EatingWell

Why have the same mayonnaise-laden tuna when you can make a light, fresh salad that won't hold you back while you chase the kids around the yard?

Chopped Salad al Tonno

Tuna Pomodoro

From EatingWell

Inspired by the Italian dish spaghetti al tonno e pomodoro, this quick and healthy pasta became a staff favorite at EatingWell. If you keep canned tuna and whole-wheat pasta on hand, you'll do what we did: return to this quick meal again and again.

Tuna Pomodoro

Midori Salmon

From EatingWell

Miso sauces have recently moved out of Japan and into the global culinary landscape--and why not? Here, the fermented bean paste, familiar as a soup base, becomes a sweet, delicious glaze, turning a simple roast salmon into an international sensation.

Midori Salmon

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