Cook up these coastal favorites at the beach or at home.
Lemony Smoked Trout Hash
This lemony, lush take on the classic would be equally delightful and bright with smoked salmon.
Lobster RossejatThis dish made with lobster and spaghetti noodles is pronounced rose-ay-YACHT.
Lemon-Browned Butter Cod with Hazelnut Pilaf
Thin pieces of spaghetti are traditional in Armenian-style pilaf. If you can't find basmati rice, any long-grain white rice will work. Keep an eye on the butter mixture as it browns--it can burn quickly.
Seared Cod in Cherry Tomato and Tarragon Nage
Made with white wine, vegetables, and aromatic herbs, nage--a French-style poaching broth--preserves the delicate texture and moistness of fish. Nearly any fish will work in this recipe, but the broth's flavors especially complement mild, white-fleshed ones.
Whole Grilled Fish
The key to preparing this whole fish is scoring deep cuts for quick and even cooking.
South-of-the-Border Crab BoilAn East Coast classic gets a Mexico-inspired twist with a peppy mixture of chipotle, jalapeños, and lime.
Snapper Baked in Parchment with Spring VegetablesThis method makes French-style cooking easy. Each parcel of fish and veggies steams with its own delicious juices. The package concentrates the flavors, and when opened at the table, it releases a dramatic cloud of aromatic steam.
Red Snapper with Arugula Salad
Press down lightly on the fillets for the first minute while they cook skin side down: The gentle pressure will keep the skin in contact with the pan to encourage it to crisp up wonderfully. If fillets are very thick, add about two minutes to your cooking time.
Louisiana Crab Cakes with Creole Tartar SauceThe Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.
Spanish-Style Snapper with Roasted Red Pepper SauceScoring the skin allows for fast, even cooking and supercrisp texture. Look for snapper from the Gulf of Mexico, or use one of the recommended substitutes.
Grilled TriggerfishGrilling adds smoky flavor fast. Follow our Expert Advice to flip fillets effortlessly.
Pan-Seared Lake Trout with Bacon and Cranberry Bean SuccotashMottled pink cranberry beans lose their vibrant color once cooked, but no matter; their creamy texture and mild taste are the stars of the dish. You can substitute lima beans if you can't find cranberry beans.
The Best-Ever Crab CakesYou probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.
Roasted Cod with Almond-Thyme BreadcrumbsMild-flavored, flaky cod is delicious with this crispy topping. Serve with lightly dressed greens.
Pan-Seared Grouper with Balsamic Brown Butter SauceThis is the secret to restaurant-quality fish. The magic happens on the bottom of the pan where the fish forms an even, crisp crust. The sauce seals the deal.
Fish SandwichesUse steamed, poached, or baked fish in this sandwich. It's a great way to use leftover grilled fish too. Any firm white fish, such as tilapia, snapper, or grouper, works well
Halibut with Cranberry-Lime Chutney
All you need is 35 minutes to prepare this company-worthy fish entrée.
Sablefish with Savoy Cabbage and Fennel SlawSavoy cabbage is mild and tender even when raw, making it ideal for this light accompaniment to rich sablefish. The recipe is also excellent with 4 boned trout fillets, and the slaw tastes good with chicken or pork too.
Citrusy Seafood SaladTry this no-cook seafood salad made with chilled seafood for a refreshing dish.
Crispy Trout with Warm Parsley-Caper VinaigretteLook for farm-raised lake trout, an environmentally friendly choice. If you can't fit all four fillets in one pan, divide the oil in half and cook in batches of two.
Fish on a StickPumpkinseeds are high in protein, magnesium, and zinc, and they also contribute nutty flavor to the crispy crust for these fun fish sticks.
Swordfish with Red Pepper Sauce and Potatoes
What an impressive dish for just a handful of ingredients! For a budget-friendly swap, try this recipe with mahimahi.
Prosciutto and Sage-Wrapped Mahimahi
When in doubt, wrapping anything in prosciutto and drizzling it with browned butter sauce is a solid plan. You can easily substitute a different meaty fish. Serve with fresh green beans.
Cornmeal-Dusted Catfish Sandwiches with Tangy SlawForget pulling out a deep fryer--a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.
Coconut Shrimp with Maui Mustard SauceInfuse large, juicy shrimp with coconut milk, cilantro, and lime juice for an explosion of island flavor. Coated in a light coconut breadcrumb mixture and fried to perfection, these shrimp simply melt in your mouth. A sweet-and-spicy homemade Maui mustard sauce adds a whole new level of deliciousness to this traditional dish.
Maple and Mustard Seared Tuna SteaksLook for yellowfin tuna caught off the U.S. Pacific or Atlantic coast.
Roasted Lobster Tails with Ginger Dipping SauceLobster tails get an Asian-inspired twist thanks to the fragrant ginger dipping sauce. Serve with a vegetable or side salad for a complete, elegant meal.
"Floribbean" Grouper with Red Pepper-Papaya JamFlavors and ingredients from Florida and the Caribbean converge in this impressive entrée. The delicate spicy sweetness of the jam balances the fish's crisp coating of coconut and cashews.
Cornmeal-crusted Mahi Mahi
Kids will love these bite-size fish sticks, and you will love that they can be on your table in 20 minutes flat!
Grilled Swordfish Toasts with Lemon-Olive Tapenade
A sandwich for dinner makes perfect sense when it's as elegant as this one, with hot-off-the-grill swordfish and the tang of preserved lemon and olives. If you can't find the tapenade ingredients, blend store-bought mayo with minced garlic, lemon zest, and chile flakes for a tasty substitute.
Sautéed Acadian Redfish with Pistachio and Orange Pesto
To grill instead, prepare an indirect, medium-heat fire. Stack the fillets in pairs, flesh side to flesh side, making 4 stacks. Place stacks on grill rack coated with cooking spray, and grill 12 minutes or until desired degree of doneness--no need to flip.
Flounder with Elote Salad
Elote, a typical Mexican street food, is grilled corn on the cob coated with mayonnaise and other toppings. Here, those ingredients become a salad for fish (it would also taste great with steak, pork, or chicken).