Cook up these coastal favorites at the beach or at home as an alternative to visiting your favorite seafood stop. With entrees ranging from fish to shellfish, there is bound to be a delicious seafood option for everyone at the table.
Sablefish with Stone Fruit SalsaFish with fruit and curry? Trust us, it works. Making your own curry powder takes just a few minutes and lets you tailor the blend to complement the fruit. Use a mix of fruit colors for the prettiest salsa.
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).
Snapper Fra DiavoloA Fresno chile gives the devilish sauce its heat and lends a great level of flavor to the fish.
Cracked Crab with Butter and CitrusChef Jordan Davis of Herringbone Restaurants in Southern California grew up in San Francisco, devouring piles of Dungeness crab just like in this dish.
Pan-Seared Tilapia with Sweet Pea Puree
This lightly sweet, herby puree radiates with spring flavor and color.
Blackened Rockfish with Pepper Jam and Braised FennelAlthough the cook time is a bit lengthy, this fish platter is well worth the wait. Serve fish with Pepper Jam and Braised Fennel. Sprinkle evenly with cilantro.
Gulf Crab Cakes with Lemon ButterFor these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.
Baked Fish Sticks and Sweet Potato FriesAt only 373 calories, you can afford to indulge in a second helping of homemade sweet potato fries and fish sticks.
Lemony Smoked Trout Hash
This lemony, lush take on the classic would be equally delightful and bright with smoked salmon.
Rock Cod VeracruzanaTraditionally made with red snapper (huachinango), which is now endangered, this dish is delicious with plentiful rock cod--aka Pacific snapper--instead.
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.
Roasted Halibut with Tahini Sauce
This fish gets its Middle Eastern tang from zaatar, a spice blend that's having a big moment, and its sesame-rich sauce. A fine side dish: oven-roasted diced potatoes (start them before the fish) tossed with parsley and olive oil. Couscous would be good too.
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.
Fish Nuggets with Crispy Asparagus "Fries"
Serve this kid classic with simply steamed carrots, if you like.
Seared Scallops with Chestnut PureeA blood orange vinaigrette brightens this simple dish.
Seared Mahimahi with Tomato-Cucumber Relish
Mahimahi has a sturdy, dense texture that holds up to the marinade (more delicate fish like snapper or tilapia would cure in the lime juice). If using a lighter fish, skip the marinade and squeeze a lime wedge over the fish after cooking instead.
Simple Flaky Crab Cakes
These crab cakes hold together best with dry, finely ground whole-wheat breadcrumbs; if you use whole-wheat panko, they may fall apart in the pan. Chives have a delicate onion flavor that won't overpower the crab. This recipe can easily be doubled to serve 4.
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.
Mussels with White Wine and LeeksBe sure to grab a loaf of crusty bread to serve with the mussels. Silky, savory broth like this is made for sopping.
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.
Crab BisqueIf you have shells and just a little leftover crab from a cracked-crab feast, this delicious bisque is a natural. Chef Jordan Davis of Herringbone Restaurants in Southern California gave us the recipe. "Slow and low is the only trick to cooking it," he says.
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
Grilled Whole Fish
Ask your fishmonger to scale and gut the fish.
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.
Mussel StewServe stew with a crusty baguette for a satisfying off-the-coast dinner.
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.
Poached Lobster Tails with Dressed Pea ShootsThis sophisticated seafood dinner provides plenty of hearty lobster for four.