Dine In for Fresh Seafood

Poached Lobster Tails with Dressed Pea Shoots Image

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.

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Sablefish with Stone Fruit Salsa

Photo: Eva Kolenko; Styling: Emma Star Jensen

Sablefish with Stone Fruit Salsa Recipe
Fish 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.

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Flounder with Elote Salad

Photo: Jeffery Cross; Styling: Jeffrey Larsen

Flounder with Elote Salad Recipe

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).

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Snapper Fra Diavolo

Photo: Jennifer Causey; Styling: Claire Spollen

Snapper Fra Diavolo Recipe
A Fresno chile gives the devilish sauce its heat and lends a great level of flavor to the fish.

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Cracked Crab with Butter and Citrus

Photo: Iain Bagwell; Styling: Nissa Quanstrom

Cracked Crab with Butter and Citrus Recipe
Chef Jordan Davis of Herringbone Restaurants in Southern California grew up in San Francisco, devouring piles of Dungeness crab just like in this dish.

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Pan-Seared Tilapia with Sweet Pea Puree

Photo: Jennifer Causey Styling: Lindsey Lower

Pan-Seared Tilapia with Sweet Pea Puree Recipe

This lightly sweet, herby puree radiates with spring flavor and color.

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Blackened Rockfish with Pepper Jam and Braised Fennel

Photo: Cedric Angeles

Blackened Rockfish with Pepper Jam and Braised Fennel Recipe
Although 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.

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Gulf Crab Cakes with Lemon Butter

Photo: Iain Bagwell; Styling: Kay Clark

Gulf Crab Cakes with Lemon Butter Recipe
For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.

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Baked Fish Sticks and Sweet Potato Fries

Photo: Con Poulos; Styling: Paige Hicks

Baked Fish Sticks and Sweet Potato Fries Recipe
At only 373 calories, you can afford to indulge in a second helping of homemade sweet potato fries and fish sticks.

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Lemony Smoked Trout Hash

Photo: Jennifer Causey; Styling: Claire Spollen

Lemony Smoked Trout Hash Recipe

This lemony, lush take on the classic would be equally delightful and bright with smoked salmon.

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Rock Cod Veracruzana

Photo: Annabelle Breakey; Styling: Robyn Valarik

Rock Cod Veracruzana Recipe
Traditionally made with red snapper (huachinango), which is now endangered, this dish is delicious with plentiful rock cod--aka Pacific snapper--instead.

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Lobster Rossejat

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Lobster Rossejat Recipe
This dish made with lobster and spaghetti noodles is pronounced rose-ay-YACHT.

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Lemon-Browned Butter Cod with Hazelnut Pilaf

Photo: Jennifer Causey; Styling: Claire Spollen

Lemon-Browned Butter Cod with Hazelnut Pilaf Recipe

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.

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Seared Cod in Cherry Tomato and Tarragon Nage

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Seared Cod in Cherry Tomato and Tarragon Nage Recipe

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.

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Whole Grilled Fish

Photo: Brian Woodcock; Styling: Claire Spollen

Whole Grilled Fish Recipe

The key to preparing this whole fish is scoring deep cuts for quick and even cooking.

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South-of-the-Border Crab Boil

Photo: Jennifer Causey; Styling: Rachael Burrow

South-of-the-Border Crab Boil Recipe
An East Coast classic gets a Mexico-inspired twist with a peppy mixture of chipotle, jalapeños, and lime.

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Roasted Halibut with Tahini Sauce

Photo: Annabelle Breakey

Roasted Halibut with Tahini Sauce Recipe

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.

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Snapper Baked in Parchment with Spring Vegetables

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Snapper Baked in Parchment with Spring Vegetables Recipe
This 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.

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Fish Nuggets with Crispy Asparagus "Fries"

Photo: Jennifer Causey; Styling: Claire Spollen

Fish Nuggets with Crispy Asparagus "Fries" Recipe

Serve this kid classic with simply steamed carrots, if you like.

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Seared Scallops with Chestnut Puree

Photo: Jennifer Causey; Styling: Lindsey Lower

Seared Scallops with Chestnut Puree Recipe
A blood orange vinaigrette brightens this simple dish.

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Seared Mahimahi with Tomato-Cucumber Relish

Photo: Jennifer Causey Styling: Mindi Shapiro Levine

Seared Mahimahi with Tomato-Cucumber Relish Recipe

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.

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Simple Flaky Crab Cakes

Photo: Christopher Testani Styling: Kaitlyn Du Ross Walker

Simple Flaky Crab Cakes Recipe

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.

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Red Snapper with Arugula Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Red Snapper with Arugula Salad Recipe

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.

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Louisiana Crab Cakes with Creole Tartar Sauce

Becky Luigart-Stayner; Jan Gautro

Louisiana Crab Cakes with Creole Tartar Sauce Recipe
The Maryland classic goes Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes.

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Spanish-Style Snapper with Roasted Red Pepper Sauce

Photo: Jennifer Causey; Styling: Lindsey Lower

Spanish-Style Snapper with Roasted Red Pepper Sauce Recipe
Scoring 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.

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Grilled Triggerfish

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Grilled Triggerfish Recipe
Grilling adds smoky flavor fast. Follow our Expert Advice to flip fillets effortlessly.

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Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash

Photo: Tru Studio

Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash Recipe
Mottled 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.

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The Best-Ever Crab Cakes

Photo: Iain Bagwell; Styling: Rachael Burrow

The Best-Ever Crab Cakes Recipe
You 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.

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Roasted Cod with Almond-Thyme Breadcrumbs

Photo: Jennifer Causey; Styling: Claire Spollen

Roasted Cod with Almond-Thyme Breadcrumbs Recipe
Mild-flavored, flaky cod is delicious with this crispy topping. Serve with lightly dressed greens.

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Mussels with White Wine and Leeks

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Mussels with White Wine and Leeks Recipe
Be sure to grab a loaf of crusty bread to serve with the mussels. Silky, savory broth like this is made for sopping.

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Pan-Seared Grouper with Balsamic Brown Butter Sauce

Photo: Hector Sanchez; Styling: Buffy Hargett Miller

Pan-Seared Grouper with Balsamic Brown Butter Sauce Recipe
This 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.

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Crab Bisque

Photo: Iain Bagwell; Styling: Nissa Quanstrom

Crab Bisque Recipe
If 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.

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Fish Sandwiches

Fish Sandwiches Recipe
Use 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

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Grilled Whole Fish

Photo: Iain Bagwell Styling: Lindsey Ellis Beatty

Grilled Whole Fish Recipe

Ask your fishmonger to scale and gut the fish.

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Halibut with Cranberry-Lime Chutney

Photo: Tara Donne; Styling: Heather Chadduck Hillegas

Halibut with Cranberry-Lime Chutney Recipe

All you need is 35 minutes to prepare this company-worthy fish entrée.

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Sablefish with Savoy Cabbage and Fennel Slaw

Photo: Annabelle Breakey; Styling: George Dolese

Sablefish with Savoy Cabbage and Fennel Slaw Recipe
Savoy 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.

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Citrusy Seafood Salad

Photo: Iain Bagwell; Styling: Rachael Burrow

Citrusy Seafood Salad Recipe
Try this no-cook seafood salad made with chilled seafood for a refreshing dish.

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Crispy Trout with Warm Parsley-Caper Vinaigrette

Photo: Romulo Yanes; Styling: Claire Spollen

Crispy Trout with Warm Parsley-Caper Vinaigrette Recipe
Look 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.

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Fish on a Stick

Photo: Jason Varney; Styling: Lindsey Lower

Fish on a Stick Recipe
Pumpkinseeds are high in protein, magnesium, and zinc, and they also contribute nutty flavor to the crispy crust for these fun fish sticks.

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Swordfish with Red Pepper Sauce and Potatoes

Photo: Jennifer Causey; Styling: Claire Spollen

Swordfish with Red Pepper Sauce and Potatoes Recipe

What an impressive dish for just a handful of ingredients! For a budget-friendly swap, try this recipe with mahimahi.

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Prosciutto and Sage-Wrapped Mahimahi

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Prosciutto and Sage-Wrapped Mahimahi Recipe

Sustainable Choice.

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.

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Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw

Photo: Jennifer Causey; Styling: Claire Spollen

Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw Recipe
Forget pulling out a deep fryer--a light coating of crunchy cornmeal and a quick pan-fry make catfish fillets delicately crisp.

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Coconut Shrimp with Maui Mustard Sauce

Howard L. Puckett

Coconut Shrimp with Maui Mustard Sauce Recipe
Infuse 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.

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Maple and Mustard Seared Tuna Steaks

Photo: Jennifer Causey; Styling: Claire Spollen

Maple and Mustard Seared Tuna Steaks Recipe
Look for yellowfin tuna caught off the U.S. Pacific or Atlantic coast.

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Mussel Stew

Photo: Becky Luigart-Stayner; Styling: Mary Clayton Carl

Mussel Stew Recipe
Serve stew with a crusty baguette for a satisfying off-the-coast dinner.

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Roasted Lobster Tails with Ginger Dipping Sauce

Roasted Lobster Tails with Ginger Dipping Sauce Recipe
Lobster 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.

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"Floribbean" Grouper with Red Pepper-Papaya Jam

Jan Smith

"Floribbean" Grouper with Red Pepper-Papaya Jam Recipe
Flavors 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.

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Cornmeal-crusted Mahi Mahi

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Cornmeal-crusted Mahi Mahi Recipe

Kids will love these bite-size fish sticks, and you will love that they can be on your table in 20 minutes flat!

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Grilled Swordfish Toasts with Lemon-Olive Tapenade

Photo: Annabelle Breakey

Grilled Swordfish Toasts with Lemon-Olive Tapenade Recipe

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.

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Sautéed Acadian Redfish with Pistachio and Orange Pesto

Photo: Brian Woodcock; Styling: Claire Spollen

Sautéed Acadian Redfish with Pistachio and Orange Pesto Recipe

Sustainable Choice.

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.

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Poached Lobster Tails with Dressed Pea Shoots

Photo: Jennifer Causey Styling: Claire Spollen

Poached Lobster Tails with Dressed Pea Shoots Recipe
This sophisticated seafood dinner provides plenty of hearty lobster for four.

Replay gallery

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Dine In for Fresh Seafood

1 of 51

Sablefish with Stone Fruit Salsa

2 of 51

Flounder with Elote Salad

3 of 51

Snapper Fra Diavolo

4 of 51

Cracked Crab with Butter and Citrus

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Pan-Seared Tilapia with Sweet Pea Puree

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Blackened Rockfish with Pepper Jam and Braised Fennel

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Gulf Crab Cakes with Lemon Butter

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Baked Fish Sticks and Sweet Potato Fries

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Lemony Smoked Trout Hash

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Rock Cod Veracruzana

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Lobster Rossejat

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Lemon-Browned Butter Cod with Hazelnut Pilaf

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Seared Cod in Cherry Tomato and Tarragon Nage

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Whole Grilled Fish

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South-of-the-Border Crab Boil

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Roasted Halibut with Tahini Sauce

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Snapper Baked in Parchment with Spring Vegetables

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Fish Nuggets with Crispy Asparagus "Fries"

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Seared Scallops with Chestnut Puree

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Seared Mahimahi with Tomato-Cucumber Relish

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Simple Flaky Crab Cakes

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Red Snapper with Arugula Salad

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Louisiana Crab Cakes with Creole Tartar Sauce

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Spanish-Style Snapper with Roasted Red Pepper Sauce

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Grilled Triggerfish

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Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash

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The Best-Ever Crab Cakes

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Roasted Cod with Almond-Thyme Breadcrumbs

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Mussels with White Wine and Leeks

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Pan-Seared Grouper with Balsamic Brown Butter Sauce

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Crab Bisque

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Fish Sandwiches

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Grilled Whole Fish

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Halibut with Cranberry-Lime Chutney

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Sablefish with Savoy Cabbage and Fennel Slaw

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Citrusy Seafood Salad

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Crispy Trout with Warm Parsley-Caper Vinaigrette

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Fish on a Stick

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Swordfish with Red Pepper Sauce and Potatoes