The right seafood sauce transforms shrimp, scallops, or any kind of fish into a fancy meal. With cream-, wine-, and tomato-based seafood sauces, these easy recipes deliver color, texture, and taste that complement any catch of the day.See Popular Seafood Sauces Recipes
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Rouille is a Provencal condiment that is generally used to stir into fish soups and stews. This Basil Rouille is a great spread on bread. Watch out for the garlic!
What makes these clams crazy? They're served in a tasty Italian sauce that's kicked up with garlic and crushed red pepper, and served with garlic toast to sop up the extra sauce. They're crazy good.
Chef Amy DiBiase serves this tartar-like sauce with fried oysters, but it's great with any seafood.
Find phyllo dough near the other puff pastries in the freezer section of your local grocery store. Wrap it around salmon for a crispy pastry seafood bundle.
Try this buttery sauce on fish, chicken, pork, pasta, or polenta.
As the salmon grills, the tamari sauce and balsamic vinegar glaze caramelizes on the fish, adding color and flavor to the final dish.
Here's a simple pasta recipe that offers gourmet flavor but is simple to prepare with ingredients you probably already have on hand.
Salmon and spinach elegantly wrapped in pastry creates an entree that is perfect for entertaining.
Swordfish harvested in US waters -- not long ago endangered -- is now considered by ocean ecologists to be a "best choice" seafood selection. White, mild and meaty-textured fish such as swordfish needs little embellishment but a simple , nutty brown butter sauce like this one.
Marinated with a sweet spice rub, brushed with sweet-sour plum sauce, and smoked until flaky, this salmon fillet possesses a delightful mingling of great Asian flavors.
Baked panko bread crumbs give fish fillets the same crunch as fried batter (for far less fat).
Enhance the flavor of fish with a refreshing mayonnaise-yogurt sauce.
Not the average omelet, this egg dish recipe is more like souffle, and it's filled with a zippy homemade Creole sauce.