Cook up these coastal favorites at the beach or at home.
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.
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
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.
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.
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.