Dine In for Fresh Seafood
Sablefish with Stone Fruit Salsa
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.
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 Diavolo
A Fresno chile gives the devilish sauce its heat and lends a great level of flavor to the fish.
Cracked Crab with Butter and Citrus
Chef 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 Fennel
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.
Gulf Crab Cakes with Lemon Butter
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.
Baked Fish Sticks and Sweet Potato Fries
At 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 Veracruzana
Traditionally made with red snapper (huachinango), which is now endangered, this dish is delicious with plentiful rock cod--aka Pacific snapper--instead.
This 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 Boil
An 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 Vegetables
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.
Fish Nuggets with Crispy Asparagus "Fries"
Serve this kid classic with simply steamed carrots, if you like.
Seared Scallops with Chestnut Puree
A 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 Sauce
The 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 Sauce
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.
Grilling adds smoky flavor fast. Follow our Expert Advice to flip fillets effortlessly.
Pan-Seared Lake Trout with Bacon and Cranberry Bean Succotash
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.
The Best-Ever Crab Cakes
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.
Roasted Cod with Almond-Thyme Breadcrumbs
Mild-flavored, flaky cod is delicious with this crispy topping. Serve with lightly dressed greens.
Mussels with White Wine and Leeks
Be 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 Sauce
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.
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.
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
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 Slaw
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.
Citrusy Seafood Salad
Try this no-cook seafood salad made with chilled seafood for a refreshing dish.
Crispy Trout with Warm Parsley-Caper Vinaigrette
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.