Seafood Recipes

Browse our collection of 23 canned tuna recipes to find lunch and dinner ideas for the whole family, including salads, pasta dishes, sandwiches, casseroles, and more.

Cod is available year-round and can be cooked in many ways: baked, broiled, poached, seared, and more. It's a firm-fleshed white fish with a mild taste that pairs well with strong flavors, such as lemon, herbs, bacon, and olives.

Flounder's largest cousin, halibut has a dense, firm, meaty flesh that needs little seasoning and stays intact when grilled. Experiment with this versatile fish with our collection of 17 recipes that run the gamut of cooking methods -- including steaming and roasting -- and mix things up with flavorful toppings and sides.

Give trout a chance! Whether you choose fresh or smoked, the underrated, affordable fish makes a delicious lean-protein dinner.

If you've only ordered shrimp scampi in restaurants, prepare to be shell-shocked—it's actually quite easy to make at home. This recipe, which includes a quick stock to intensify the sauce, guarantees jumbo flavor in no time at all. Master the main one, then get creative with the two variations below. Whichever one you choose, it'll be perfect for serving over polenta, linguine, or toasted Italian bread.

Break out a family favorite: tuna casserole. The traditional comfort food is great for serving large groups. In our tuna casserole recipe, we cut the sauce with chicken broth, but there's enough milk to make this casserole feel indulgent.

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

A rich, creamy chowder made with zucchini, fresh corn kernels, and baby potatoes. With its intense flavor, you only need four ounces of hot smoked-salmon for this one-pot dinner that's made in a Dutch oven.

Whole-roasting works well for any one-to-three-pound round fish such as snapper, perch, cod,Arctic char, bass, sea bream, and haddock. Add five to eight minutes to the roasting time for two-to-three-pound fish.

We serve the fillets over our Corn and Clam Chowder Sauce, but they are also delicious on their own, with just a sprinkling of lemon juice.

Definitely an improvement on the original, adding cauliflower to this classic creamy casserole really does take it to to the next-level of deliciousness.

Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.