Top Rated Seafood Recipes

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Recipes for curries vary almost more than any other dish, which is great because you can hardly go wrong. Curries make delicious use of last night’s roast pork, chicken, beef, or seafood, and they are a wonderful way to serve just vegetables as a main course. Use two cups of cooked meat, as in our family staple here, eggplant and chicken curry; it’s Brendan’s favorite. Or make a curry of cauliflower florets and sugar snap peas as a meatless variation. Either way, make it as spicy as you wish, tasting as you go, adding small amounts of curry powder and chile paste until the heat is just right for you. Curry powder is a combination of spices whose potency varies with the manufacturer; some have more cumin and coriander, others more ginger and chili powder. Since this isn’t a book about the nuances of South Asian cooking, I’ll not insist you make your own, but I do hope you’ll sample a few curry powders to find your favorite. As for rice, use what you have, but I love basmati and jasmine rice. You can even use brown rice.
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5

Mussels Marinara
Seafood in tomato sauce has a long history in Neapolitan cooking. In fact, marinara sauce is named for the mariners who supposedly created it. As mussels were plentiful and cheap in both Italy and America, my grandparents made this at home often. We serve it at the restaurant, too, usually over linguine as a pasta or main course. As an antipasto, serve it with crusty bread… but I didn’t really have to tell you that, did I? — Sal Scognamillo, Patsy’s Italian Family Cookbook.
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5

pan-seared alaska halibut with red curry
From prep to fork, this healthy recipe will only take you 35 minutes. Feed your family a healthy meal; try Pan-Seared Alaska Halibut With Red Curry and Basmati Rice.This recipe was developed by Ryan and Sara Hall and Alaska Seafood.Former NCAA champion Ryan Hall is the current U.S. record holder for the half marathon and the first American to complete it in under an hour. He is a two-time Olympian, participating in both the 2008 Olympic Games in Beijing and the 2012 Olympic Games in London. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist. 
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4.5

Grilled Octopus
There's no reason to shy away from cooking octopus at home. It is as easy as boiling chicken. Every waterfront restaurant in Greece prepares it in this simple manner, first simmering it until tender, then searing it on the grill.  If you buy fresh octopus, ask the fishmonger to clean it for you by removing all the viscera from the head. Frozen octopus is cleaned before freezing. 
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4.5

pan seared alaska cod minted pea puree
This recipe is as simple as it is delicious, and with Alaskan cod, it doesn't get much healthier either.Sara's Tip: This easy-to-make dish is low in calories because the peas give it a boost of resistant starch that is not digested or absorbed in the body.  Pan-seared Alaska cod is low in calories and provides muscle-building protein with high digestibility so you feel pleasantly full and satisfied after eating it.This recipe was developed by Ryan and Sara Hall and Alaska Seafood.Former NCAA champion Ryan Hall is the current U.S. record holder for the half marathon and the first American to complete it in under an hour. He is a two-time Olympian, participating in both the 2008 Olympic Games in Beijing and the 2012 Olympic Games in London. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist. 
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4.5

Spaghettini with Baby Calamari, Bottarga, and Lemon Zest
The clean, bright flavor of lemon zest pairs well with raw tuna belly, tuna roe, sage, and a bit of heat from red pepper flakes in this easy-to-make seafood pasta from chef Roberto Deiaco. Serve this as a first course in a dinner party and you'll be sure to impress guests. See all spaghetti recipes.
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4

(Shrimp & rice stew)
So even in the hot summer nights sometimes we need something comforting after a super long day, this dish is perfect for that. Asopao is a rice soup. It is made with either chicken, pork, beef, seafood or vegetables. The origin of asopao is unclear but rice in soup isn’t unfamiliar and can be traced back before the Americans harvest rice. Rice soup can be traced back to Asia known as congee. Latin and Caribbean asopao is not as thick as congee. Asopao is Puerto Rico’s national soup. Asopao first appeared in the 1800s in restaurants in Puerto Rico. From there it has been a great phenomenon in most Puerto Rican restaurants, big and small. Most chefs even have their own recipe for asopao. Puerto Rican asopao has been said to be a cross from American gumbo and Spanish paella. First noted recipe are a mixture of rice, chicken, chorizo, shellfish, alcaparrado (stuffed olives and capers), white wine, sofrito and garnished with green peas and finally diced carrots. Most popular asopaos are asopao de pollo (chicken asopao) and asopao de mariscos (shellfish asopao) made with saffron broth, scallops, mussels, shrimp, lobster, clams and oysters. Asopao to many Dominicans would consider heresy to label it as a foreign import. The dish is usually prepared on special occasions, such as birthdays. The soup is usually cooked with chicken or shrimp. Asopao in the Dominican Republic is almost ever time cooked with beer, sofrito, bouillon cubes, olives, capers and sour orange.
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4

New Orleans–Style Barbecue Shrimp with Cheese and Bacon Grits
“Every restaurant in New Orleans has a rendition of this classic dish—sweet and spicy shrimp served over creamy grits. I’ve taken it one step further and added smoky bacon and sharp white cheddar to the grits, which are also delicious served with grilled meats or seafood.” — Diane Phillips, author of The Everyday Rice Cooker: Soups, Sides, Grains, Mains, and More
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4

Lobster Puff Pastry Pizza - Plated
Love is in the air and there's nothing like a homemade and fancy lobster recipe to impress your girlfriend, husband, boyfriend, or wife on Valentine's Day -- Lobster Puff Pastry Pizza. This pizza recipe is not any New York corner pizza joint’s pizza but one that turns some of my favorite ingredients into a luxurious pizza that one might find in a Parisian restaurant. With many of the fragrant flavors you'd use in "bouillabaisse",  a Provencal-style fish soup, the aromatic flavors in this pizza will excite all your senses. For the seafood toppings, I like to use local seafood. Montauk lobster is delicious any time of the year, particular on special occasions such as Valentine's Day, local swordfish and Peconic bay scallops, which are in season til March. The steaming liquid for the seafood provides the aromatic Provencal flavors -- white wine, water, fennel, orange zest and saffron -- all ingredients in a traditional bouillabaisse. And, for the vegetable toppings, I roast and chop vegetables to add to the bites of seafood:  plum tomatoes, fennel and red pepper. I prefer fresh tomatoes when they are in season although good quality canned plum tomatoes, preferably organic, can be drained and gently squeezed to remove excess liquid and used as a substitute for fresh.  
 The sauce is simple: roasted plum tomatoes, red pepper, fennel and garlic. To keep the fennel moist, pour a hint of wine to the pan. Garlic and wine are used liberally in bouillabaisse. I love the challenge of a hand rolled, folded and turned puff pastry made with flour, water and butter. However, it is very time consuming and easy to mess up. To save time, I suggest buying a good quality puff pastry that’s pre-made. Many of the finer supermarkets carry puff pastry (my Whole Foods sells Dufour Pastry Kitchens, a local, New York City brand). To create visual excitement and convey the contents of the lobster puff pastry pizza, use cookie cutters to make tiny puff pastry lobsters, scallops and fishes. For me, the best part of making this pizza is assembling the cooked pizza on a serving platter and garnishing it with the puff pastry seafood creatures. Magnifique! Like most pizzas, this Bouillabaisse pizza recipe is best when it’s made fresh and served immediately as puff pastry is more fragile than traditional pizza dough. Everything can be prepared ahead of time, and the crust baked and pizza assembled just before serving. Serve with a simple salad, light dessert, and a cold glass of bubbly champagne. Happy Valentine's Day.
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4

rabbit stew
"Eating rabbit is nice because it's so lean just like chicken. Using duck fat has better health qualities than does chicken fat. Plus the taste duck fat is marvelous!" – Chef Steve Zanini of Faire Steak and Seafood in Raleigh, NC
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4

alaska salmon tacos with avocado cream
Embrace heart-healthy omega-3s and sustainably sourced protein with these salmon fish tacos.This recipe was developed by Ryan and Sara Hall and Alaska Seafood.Former NCAA champion Ryan Hall is the current U.S. record holder for the half marathon and the first American to complete it in under an hour. He is a two-time Olympian, participating in both the 2008 Olympic Games in Beijing and the 2012 Olympic Games in London. In 2008, Ryan was named male Road Runner of the Year by the Road Runners Club of America. He and his wife Sara rely on the unique nutrient profile found in Alaska Seafood to recover and to recharge their muscles throughout training. Sara Hall is a professional distance runner, former cross country national champion, and Pan American Games gold medalist. She’s a 9-time U.S. National Team member and 3-time Olympic trials finalist. 
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4.5