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  3. Dine In for Fresh Seafood

Dine In for Fresh Seafood

Updated July 24, 2007
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Poached Lobster Tails with Dressed Pea Shoots
Credit: Jennifer Causey Styling: Claire Spollen

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

Sablefish with Stone Fruit Salsa
Credit: 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

Flounder with Elote Salad
Credit: 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

Snapper Fra Diavolo
Credit: 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

Cracked Crab with Butter and Citrus
Credit: 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

Pan Seared Tilapia with Sweet Pea Puree
Credit: 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

Blackened Rockfish with Pepper Jam and Braised Fennel
Credit: 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

Gulf Crab Cakes with Lemon Butter
Credit: 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

Baked Fish Sticks and Sweet Potato Fries
Credit: 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

Lemony Smoked Trout Hash
Credit: 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

Rock Cod Veracruzana
Credit: 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

Lobster Rossejat
Credit: 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

Lemon-Browned Butter Cod with Hazelnut Pilaf
Credit: 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

Seared Cod in Cherry Tomato and Tarragon Nage
Credit: 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

Whole Grilled Fish
Credit: 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

South-of-the-Border Crab Boil
Credit: 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

Roasted Halibut with Tahini Sauce
Credit: 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

Snapper Baked in Parchment with Spring Vegetables
Credit: 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"

Fish Nuggets with Crispy Asparagus "Fries"
Credit: 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

Seared Scallops with Chestnut Puree
Credit: 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

Shallot and Parsley Quinoa
Credit: 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

Simply Flaky Crab Cakes
Credit: 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

Red Snapper with Arugula Salad
Credit: 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

Louisiana Crab Cakes with Creole Tartar Sauce
Credit: 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

Spanish-Style Snapper with Roasted Red Pepper Sauce
Credit: 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

Grilled Triggerfish
Credit: 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

Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash
Credit: 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

The Best-Ever Crab Cakes
Credit: 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

Roasted Cod with Almond-Thyme Breadcrumbs
Credit: 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

Mussels with White Wine and Leeks
Credit: 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

Pan-Seared Grouper with Balsamic Brown Butter Sauce
Credit: 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

Crab Bisque
Credit: 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

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

Grilled Whole Fish
Credit: 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

Halibut with Cranberry-Lime Chutney
Credit: 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

Sablefish with Savoy Cabbage and Fennel Slaw
Credit: 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

Citrusy Seafood Salad
Credit: 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

Crispy Trout with Warm Parsley-Caper Vinaigrette
Credit: 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

Fish on a Stick
Credit: 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

Swordfish with Red Pepper Sauce and Potatoes
Credit: 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

Prosciutto and Sage-Wrapped Mahimahi
Credit: 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

Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw
Credit: 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

Coconut Shrimp with Maui Mustard Sauce
Credit: 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

Maple and Mustard Seared Tuna Steaks
Credit: 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

Mussel Stew
Credit: 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

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

Floribbean Grouper with Red Pepper-Papaya Jam
Credit: 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

Cornmeal-crusted Mahi Mahi
Credit: 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

Grilled Swordfish Toasts with Lemon-Olive Tapenade
Credit: 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

Sautéed Acadian Redfish with Pistachio and Orange Pesto
Credit: 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

Poached Lobster Tails with Dressed Pea Shoots
Credit: Jennifer Causey Styling: Claire Spollen

Poached Lobster Tails with Dressed Pea Shoots Recipe

This sophisticated seafood dinner provides plenty of hearty lobster for four.

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    1 of 50 Sablefish with Stone Fruit Salsa
    2 of 50 Flounder with Elote Salad
    3 of 50 Snapper Fra Diavolo
    4 of 50 Cracked Crab with Butter and Citrus
    5 of 50 Pan-Seared Tilapia with Sweet Pea Puree
    6 of 50 Blackened Rockfish with Pepper Jam and Braised Fennel
    7 of 50 Gulf Crab Cakes with Lemon Butter
    8 of 50 Baked Fish Sticks and Sweet Potato Fries
    9 of 50 Lemony Smoked Trout Hash
    10 of 50 Rock Cod Veracruzana
    11 of 50 Lobster Rossejat
    12 of 50 Lemon-Browned Butter Cod with Hazelnut Pilaf
    13 of 50 Seared Cod in Cherry Tomato and Tarragon Nage
    14 of 50 Whole Grilled Fish
    15 of 50 South-of-the-Border Crab Boil
    16 of 50 Roasted Halibut with Tahini Sauce
    17 of 50 Snapper Baked in Parchment with Spring Vegetables
    18 of 50 Fish Nuggets with Crispy Asparagus "Fries"
    19 of 50 Seared Scallops with Chestnut Puree
    20 of 50 Seared Mahimahi with Tomato-Cucumber Relish
    21 of 50 Simple Flaky Crab Cakes
    22 of 50 Red Snapper with Arugula Salad
    23 of 50 Louisiana Crab Cakes with Creole Tartar Sauce
    24 of 50 Spanish-Style Snapper with Roasted Red Pepper Sauce
    25 of 50 Grilled Triggerfish
    26 of 50 Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash
    27 of 50 The Best-Ever Crab Cakes
    28 of 50 Roasted Cod with Almond-Thyme Breadcrumbs
    29 of 50 Mussels with White Wine and Leeks
    30 of 50 Pan-Seared Grouper with Balsamic Brown Butter Sauce
    31 of 50 Crab Bisque
    32 of 50 Fish Sandwiches
    33 of 50 Grilled Whole Fish
    34 of 50 Halibut with Cranberry-Lime Chutney
    35 of 50 Sablefish with Savoy Cabbage and Fennel Slaw
    36 of 50 Citrusy Seafood Salad
    37 of 50 Crispy Trout with Warm Parsley-Caper Vinaigrette
    38 of 50 Fish on a Stick
    39 of 50 Swordfish with Red Pepper Sauce and Potatoes
    40 of 50 Prosciutto and Sage-Wrapped Mahimahi
    41 of 50 Cornmeal-Dusted Catfish Sandwiches with Tangy Slaw
    42 of 50 Coconut Shrimp with Maui Mustard Sauce
    43 of 50 Maple and Mustard Seared Tuna Steaks
    44 of 50 Mussel Stew
    45 of 50 Roasted Lobster Tails with Ginger Dipping Sauce
    46 of 50 "Floribbean" Grouper with Red Pepper-Papaya Jam
    47 of 50 Cornmeal-crusted Mahi Mahi
    48 of 50 Grilled Swordfish Toasts with Lemon-Olive Tapenade
    49 of 50 Sautéed Acadian Redfish with Pistachio and Orange Pesto
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    Dine In for Fresh Seafood
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