Dine In for Fresh Seafood

July 24, 2007
Photo: 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

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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