Seafood dish

Nothing says decadence quite like a platter of fresh oysters. Drizzle them with these three fresh, fragrant and delicious Asian inspired dressings and watch them disappear.

These scallops on the half-shell, dressed with fragrant saffron cream and topped with salmon roe, make an exquisite starter for a very special dinner.

Barramundi is perfect for this fish on polenta with dill gremolata, as it's strong enough to handle the gremolata without dominating the overall balance of flavours.

A proper, finger-licking chilli salt prawns recipe brought to you by Australian Women's Weekly

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

Salted capers are a good choice for this delicious salmon with lemon and caper butter as the texture holds up beautifully when finely chopped. Serve with a peppery watercress salad on the side.

These spicy chilli marinated prawns served with and aïoli dressing make a great lunch or starter for a special dinner.

The tagine's conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. Fish is well suited to this cooking method as it keeps the flesh tender and succulent. You could substitute any firm white fish for the snapper.

A simple but luxurious pasta that makes a wonderful starter or a gorgeous light dinner.

A sophisticated and elegant dish that can be served as a starter or as a very light lunch or main.

An exquisite and nourishing dish of salmon tartare on lentil salad served with fresh bread and lemon wedges.

You could use whole, cleaned whiting for this recipe if you prefer, just extend the cooking time a little to compensate.

Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. Regardless, it is still probably a good idea to know your fishmonger quite well, or to seek advice from local authorities before eating any raw seafood. Note

There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.

You can use white balsamic vinegar instead of the champagne vinegar. Chervil is a delicately flavoured herb with anise overtones and a soft feathery texture. You can use coarsely chopped flat-leaf parsley instead. Note

Sashimi-grade fish must be impeccably fresh and prepared using extremely strict standards of hygiene as the fish is to be eaten raw.

For a sophisticated Japanese entrée, try this sashimi dish served with fiery daikon, toasted nori and black sesame.

Spinach and snow pea salad makes the perfect side for these juicy tuna kebabs with miso and mirin.

This is an easy, speedy and mouth-watering way to enjoy fresh fish.

Spice up a platter of plump oysters with cucumber and piquant mirin dressing.

These flavours are very unique and not for the faint hearted, however for something new and adventurous this recipe might just fit the bill. It is well worth trying.

Fresh pasta helps make this fettuccine marinara a seriously quick dish to put together, yet it's bursting with flavour from the seafood and saffron.

There are fewer things more delicious than char-grilled seafood with herby garlic butter.

Oysters always make a wonderful starter or shared platter for parties, try serving up half natural and half dressed with our pickled lemon dressing.

No single category of nutrient has been more clearly determined to have anti-inflammatory health benefits than omega-3 fatty acids, and tuna is packed full of them.

This light, fresh fish dish is the perfect meal in warmer weather. The sweetness of mango with the zing of chilli makes it a delight.

Ask your fishmonger to cut thick tuna steaks; thin steaks can easily overcook and dry out. Note

Hot grilled fish paired with a fiery tomato and cucumber salsa makes for a mouth-watering summer dish.

This delicious grilled scampi dish makes a great starter for a dinner party, or other special occasion or celebration.

Aromatic and refreshing, these easy baked mussels are wonderful served with crusty bread.

If you don’t have a grill plate, you can cook the recipe in a large non-stick frying pan instead. Swap the trout for salmon, if you like. To bulk out the vegetable component of this dish, add some snow peas. Note

We used a pink snapper fillet with the skin on. You could also use chicken or prawns instead of the fish.

Add baby capers and chopped basil the pasta sauce, if liked. Any type of spaghetti can be substituted, if liked. Serve pasta with lemon wedges and basil leaves, if liked. Note

You can use crayfish tails in place of the lobster for this salty and delicious Cantonese lobster with black beans recipe.

Salmon is best served a little rare in the centre to prevent drying out. Note

If you can't get a pre-made marinara mix, your fishmonger will happily make one up for you including all of your favourite seafood. There are no real rules, but select seafood that will hold its shape well, and be careful not to overcook it.

Butterflied sardines are boneless with the two fillets attached. To do this yourself, cut off the head just behind the gills. With a small knife, cut along the belly, from head to tail then open out. Holding the spine at head end, pull it down firmly towards the tail end and snip with scissors to […]

Soba are Japanese buckwheat noodles and are great served hot or cold. They are available in selected supermarkets and Asian grocery stores. Note

This technique, also known as en papillote, steams food in a closed pouch made from baking paper or foil. The parcel keeps the fish moist, and retains the flavour of the vegetables. Serve the food in the pouch at the table. Note

Thai flavours are always so fresh and fragrant, so paired with juicy prawns this dish is a sure crowd pleaser.

You can prepare the vegetables and sauce up to a day ahead; keep the sauce, covered, in the refrigerator. Note

These delicious seafood fritters channel the flavours of an Asian street food market. Packed full of juicy prawns and fragrant coconut, they go brilliantly with a sweet and spicy dipping sauce and fresh salad.

Chimichurri is a spicy marinade and dipping sauce often served with grilled meat; it is popular in many Latin and South American countries, especially Argentina.

Japanese flavours permeate this dish, from the soy mirin dressing to the crispy nori shreds on top of the grilled tuna.

Not suitable to freeze or microwave. Note

A fresh, light and tasty dinner that's full of goodness, salmon with teriyaki chilli sauce will become a go-to dinner.

Rice flakes make this crumbed fish light, crispy and gluten-free. They should be available from your health food store, or in the health aisle at the supermarket.

This omelette wrap is not only gluten-free, it's also wheat-free, yeast-free and nut-free. A great stand-by to have on hand, the omelette and mayonnaise mixture can be made the night before and stored, covered, in the refrigerator until ready to assemble the next day.

A fresh, bright and light salad with delicate crab meat, tender avocado, bitter leaves and fresh red chilli, great as a starter or light lunch.

You can use steamed fresh clams instead of the fish. Chicken or vegetable stock is also fine to use in this recipe. Note

Tasty, spiced prawn skewers make a fabulous lunch with salad and char-grilled bread on the side.

Smoked salmon, creamy mascarpone and dill make a fabulous filling for these crepe-wrapped roulade slices.

We used blue-eye fillets in this recipe. Note

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

Zesty orange and fresh thyme perfume the delicate fish of these delicious whole roasted snapper.

Pasta and pippies are a delicious combination, this dish is loaded with both, plus prawns, mussels, white fish, parsley and lemon.

Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.

A divine starter for a celebratory dinner, these teriyaki salmon skewers with cucumber salad are exquisite. You can alternate salmon chunks with prawns if you like.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Fish mixture can be marinated for 30 minutes. Note

You can use an equal weight of prawns or lobster instead of the crab meat in this salad. Make sure your mango is quite firm, otherwise it will not slice well. Note

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.

Serve this chilli crab with finger bowls and plenty of napkins. Shellfish or nut crackers make breaking the claws easier and a long, narrow seafood fork helps remove the flesh.

Cooking the dish in this way gives you a tender and moist fish, beautifully infused with the rosemary and lemon. Plus, you won't even need to clean the barbecue!

We used ling fillets in this recipe. Note

We think salsa verde is just as good as pesto, and deserving of far more attention. It's not a spicy Mexican type salsa, but Italian, with a zesty, herbaceous, lemony flavour that goes well with fish and simple meat dishes. It compliments the kingfish beautifully.

Wild blend rice is a combination of white long grain rice and wild rice. Rice can be prepared several hours ahead; cook fish just before serving. Note

This delicious and filling baked fish dish with a punchy tomato and olive sauce is quick and easy to make.

In this flavour-packed dish, the richness of the salmon and creamy sauce, is complemented by a zesty squeeze of lime and fresh herbs.

Red or white wine vinegar can be substituted for the sherry vinegar Note

Not suitable to freeze. Not suitable to microwave. Use a stiff brush to scrub the mussels under cold water. You can ask your local fishmonger to beard the mussels for you. Discard any mussels that do not open. Note

Harissa is a spicy North African condiment of chilli and spices. Recent research has shown countries with a high chilli consumption, such as Mexico and India, tend to have decreased rates of cancer. Chillies also boost our metabolism, helping to burn fat and reduce feelings of hunger. If you don’t like things too spicy, replace […]

Pan-fried in a fragrant spice mix, this jerk salmon tender, flaky and utterly delicious. Serve with a fresh homemade corn and black bean salad for a real flavour kick!

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy. Note

This dish is as simple as gathering all the ingredients together and throwing them in the wok for a few minutes to cook. Add more or less chilli to this dish according to taste.

Perfect for parties, serve these simple sweet chilli and coriander prawn skewers with lime wedges and plenty of napkins.

Fire up the barbecue and enjoy these spicy prawn and scallop skewers with a squeeze of lemon.

Always use clean oil for deep-frying; keep it at a constant temperature during cooking. The optimum temperature for vegetables is about 170°C (150°C fan-forced), and is slightly higher for seafood. Japanese seven-spice mix has a hot kick; its ingredients vary according to region. It is available from Asian supermarkets. Note

Take a trip to the fish markets for the freshest produce you can find for these individual seafood mornay pots topped with crispy gratin. They're absolutely delicious.

A mix of green and yellow beans and baby potatoes make the perfect side for these juicy peppered swordfish fillets.

You could use any firm-fleshed white fish fillets for this recipe ­ we used blue-eye. Make the breadcrumbs from bread that is at least a day old, grate or process stale bread to make crumbs. Fish can be crumbed several hours ahead, store, covered, in the refrigerator. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent the skewers burning during cooking. Note

Never wash seafood under a running tap as this will wash away the “sea” flavour and waterlog the seafood. If you need to rinse, hold the seafood in one hand over the sink and use your other hand to gently splash the seafood with as little water as possible. Note

As a general rule, we do not recommend freezing cooked seafood of any kind because it tends to undergo both textural and flavour changes. Note