Seafood & Fish
2025 recipes found
Sheet-Pan Roasted Salmon With Tuscan Bread Salad
Panzanella, the peak-summer bread-and-tomato salad, turns into a satisfying dinner when you toss in tender flaked chunks of salmon. A simple anchovy-Dijon vinaigrette does double duty as both a quick marinade for the fish and the dressing for the colorful salad. Roasting the fish and toasting the bread on a single sheet pan makes for easy cleanup. This salad is delicious served as soon as it’s been tossed, when the bread cubes retain a crouton-like crunch, but it can rest a bit, too, at which point the bread cubes soften after soaking up the dressing and tomato juices.
Kai Jiew (Crispy Fried Thai Omelet)
This classic Thai omelet — with just enough fish sauce and sugar to enhance its pure eggy flavor — is equally friendly to home cooks, serving as a staple in dorm rooms and home kitchens alike. Unlike its French cousin, cooked softly in butter, kai jiew is cooked through in a generous amount of oil, making it delicately crispy on the outside and fluffy on the inside. Beaten with cornstarch and poured into a hot pan, the eggs puff and sizzle as they cook. Serve this as is over a pile of fragrant jasmine rice or alongside curries or stir fries.
Sheet-Pan Shrimp Oreganata
This breezy weeknight meal loads fresh shrimp with fistfuls of garlicky, seasoned bread crumbs, which crisp and brown on top and plump up and soften underneath as they roast, soaking up the buttery wine sauce at the bottom of the sheet pan. It’s inspired by the Italian American classic clams oreganata, clams stuffed with bread crumbs and dried oregano, but instead swaps out the bivalves for shrimp. Slip the sheet pan in the oven to melt the butter, then stir in white wine before adding the shrimp and bread crumbs, creating a quick, tasty pan sauce that reduces as it cooks. A final spritz of lemon as soon as the pan comes out of the oven adds a nice zippy finish. Serve as an appetizer (plate required!), or alongside a plate of pasta or vegetables.
Miso Crab Cakes
These meaty crab cakes, bound with puréed scallops and enhanced with miso and ginger, can be made a day in advance, along with the dipping sauce. But arguably the most fun part is pickling the daikon. Once peeled and cut paper-thin, sprinkled with salt, sugar and rice wine vinegar, and tossed with some slivers of ginger, it’s ready to eat in an hour or so. Stored in a jar in the fridge, it’ll keep for a week.
Spicy Cucumber Noodle Salad With Clams
Based on the classic Korean banquet dish, golbaengi muchim (sea snail or whelk salad), this refreshing noodle salad makes use of lovely canned clams in place of the snails. When paired with chile, lemon and umami, the seafood in this recipe recalls shrimp cocktail at the Grand Central Oyster Bar and eating local conch in the Bahamas. In other words, it’s a party. The key to this recipe is using the liquid from the canned clams to both season and thin out the dressing so it can really coat the luscious, bouncy noodles. If you have fresh herbs like perilla or mint lying around, use them here with great abandon.
:max_bytes(150000):strip_icc()/20250605-SEA-mexicanshrimppasta-shrirepp-HERO-490f38add46f47a997d747e290b6ac9b.jpg)
Shrimp Scampi Meets Salsa Verde in This Weeknight-Friendly Pasta
Shrimp scampi meets salsa verde in this spicy, citrusy, cilantro-packed pasta dish.
Fideo Verde Seco (Garlic Shrimp and Cilantro Noodles)
Fideo, a staple comfort dish in Mexican home cooking, is prepared in two popular styles: sopa de fideo, a tomato-based broth soup typically served as a first course, and then there's fideo seco — the spoonable main course where pasta is toasted in olive oil until golden and nutty (just like a rice pilaf), then drowned in a bright-tasting, herby salsa verde made with whatever’s hanging around your fridge (cilantro! sad spinach! that half-used bunch of basil!). All the greens get blitzed with jalapeño for a subtle kick. Right before the pasta absorbs all that flavor, add thinly sliced asparagus or other quick-cooking vegetables, like peas, for a fresh summer moment. Finish with a drizzle of crema, a shower of crumbly salty cheese and more fresh herbs. Top it with garlicky shrimp and eat it with a fork, or stuff it into a tortilla.
Soy Butter Fish and Peas
Some dishes feel like they take hours to develop deep flavor, but this one comes together in minutes. The fish gently steams in a rich, buttery soy and black pepper sauce, soaking up its deeply savory notes while staying perfectly tender. Just before serving, snap peas (or snow peas) are tossed in, adding a fresh green crunch. Everything cooks in one pan, making this dish fast, effortless and packed with flavor. Feel free to swap in other quick-cooking vegetables like bok choy or asparagus for a different take.
One-Pot Bean and Tomato Stew With Cod
This hearty white bean stew comes together super-quickly thanks to canned beans, a true pantry hero. Onion, carrots and sweet bell peppers sizzle in olive oil with garlic and anchovies to start the rich sauce. Evanescent but memorable, the anchovies disappear as they cook but lend their prized saltiness and savory depth. There’s a double dose of tomatoes from the use of tomato paste, which cooks until caramelized, and fresh sweet cherry tomatoes. Cod fillets are added on top of the thickened stew and steam gently until flaky and juicy. The meal comes together in one pot; it’s low-effort but full of layered flavor.
Sizzled Scallion Rice With Sardines
This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner. Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice. Is it fried rice? Technically, yes, but the taste drifts toward the Caribbean. The dish stands alone, as any seafood fried rice can, but would also welcome a soft-boiled egg on top, if you’re up for getting another pot involved.
Spiced Couscous With Fragrant Steamed Fish
Like any carb cooked in a tomato sauce, this dish is deeply comforting. Pearl couscous simmers in a spiced tomato base, absorbing its rich flavors while developing a lightly golden, crispy bottom, much like a tahdig. Just before the couscous finishes cooking, sea bass fillets are gently steamed on top, staying tender as they soak up the fragrant sauce. A final flourish of hot garlic oil, inspired by Cantonese steamed fish, adds warmth and depth. This meal is easy enough for a weeknight, but special enough for a celebration.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__07__20140714-how-to-grill-whole-fish-vicky-wasik-3-2bf4933ac6374d968158e721530dea21.jpg)
How to Grill a Whole Fish Like a Pro (It's Easier Than You Think)
Grilling whole fish delivers crispy skin and smoky flavor. Learn key tips to perfect this rewarding technique and get great results every time.
Pork Laab
The magic of pork laab (also known as moo larb or laap) lies in the simple yet strikingly effective combo of fresh herbs and toasted rice to season this ground meat salad. Cilantro, scallions and mint balance the richness of the meat, while the nutty flavor of the ground rice — an essential component of laab — complements the zingy lime juice. Many Thai recipes call for ingredients that can be tough to find in the U.S., but this northern Thai salad is an outlier. You can opt for dried Thai chiles, if you’ve got them, or you can achieve your desired heat level by grinding up crushed red pepper.
Honey Walnut Shrimp
Thought to hail from Hong Kong, this beloved salty-sweet glazed shrimp dish gained adoration through fast food chains and Chinese-American restaurants stateside in the ’80s and ’90s. The secret to these lightly battered shrimp is a double-fry method that uses cornstarch to create the crispy golden crust. The hot shrimp are tossed in a sweet, satiny sauce of condensed milk and mayonnaise that clings to the coating. Candied walnuts add extra crunch and wonderful nutty flavor. The finished dish hits all the notes of sweet, savory, crunchy and tender all at once. Serve with fragrant jasmine rice to balance the sweet dish.
Squid Ink Pasta
Stained a striking black hue from a dose of squid ink, squid ink pasta has a subtle briny flavor that pairs extremely well with seafood. This recipe coats the noodles in a garlicky, fresh tomato sauce infused with canned clam juice, which reinforces the flavors of the shrimp and calamari. Although shrimp does look nice whole, here it’s coarsely chopped to help it fold into the pasta for bites that include pasta, shrimp and calamari all at once. A good spritz of lemon juice brightens the briny dish.
Roasted Fish and Leeks Vinaigrette
This zippy sheet pan dinner takes inspiration from leeks vinaigrette, a French bistro dish in which leeks are boiled until tender and dressed with a mustard vinaigrette. Here, the leeks are roasted, along with some capers, for plenty of satisfying crunch and caramelized flavor. When the leeks are tender, the fish fillets are added right to the pan and roasted until tender and flaky. (A flaky white fish, like cod or halibut, or even salmon would work well here.) Finally, what brings this dish together is the quick, punchy vinaigrette made with whole-grain mustard, parsley, shallots and red wine vinegar. Spooned over everything before serving, it balances the richness of the roasted leeks and fish with just the right amount of acidity and freshness.
Tinolang Manok (Chicken Tinola)
You could call tinola a chicken soup, but that is just a literal description for a dish that, in the Philippines, is more like a form of medicine. The writer Jill Damatac remembers her lola (grandmother) putting a whole chicken in the pot; in her own version, she bronzes thighs and drumsticks then submerges them in chicken stock and sets to a simmer. The broth’s depth comes from ginger, peppery malunggay (moringa) leaves and patis (fish sauce), standing in for salt. Chayote, kin to squash but as bracing as an apple, yields a clean, juicy bite. Be patient: The soup’s subtle flavor “does not bloom, soft and gentle on the tongue, until the second mouthful,” Ms. Damatac writes in her memoir, “Dirty Kitchen” (Atria, 2025). As a luxurious topping, she buys extra chicken skin from the butcher, crisps it and adds it to the soup at the last moment, for a satisfying shatter.
Tuna and Broccoli Fried Rice
Perfect for kids and adults alike, this fried rice comes together with the help of a can of tuna and some fresh broccoli, along with a few pantry staples, such as onion, garlic, rice, soy sauce and sesame oil. Despite the easy availability of its ingredients and the simplicity of the recipe, it's flavorful enough to impress company. While tuna is the heart of this fried rice recipe, the broccoli could easily be interchanged with other vegetables such as bok choy, kale or brussels sprouts. The chile-garlic sauce adds the slightest hint of heat, but can also be left out or served on the side, to accommodate any eaters with an aversion to spice. Save this recipe for those nights when you crave takeout-style fried rice but don’t want to spend takeout money.
One-Pot Miso-Turmeric Salmon and Coconut Rice
In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.
Tuna Pasta Salad
A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.
Dill Pesto Pasta With Tuna
Tuna noodle casserole went on vacation to Italy and returned as this fresh weeknight pasta. The traditional egg noodles are swapped for chewy gemelli, with ridges that capture all the bright dill pesto that replaces the classic creamy sauce. Cubes of celery bring crunch, peas impart sweetness and the tuna positively melts into the pasta, giving it deep savoriness. Cheesy, buttery and spiked with smoked paprika, the crumbled cracker topping may be the true star of this recipe — and it’s equally delicious dusted on top of other pastas, braises and salads.
Spiced, Dry-Brined Mushrooms
Dry brining is a technique typically used to tenderize and flavor meat by harnessing two simple but powerful culinary tools: salt and time. This vegan recipe applies the process to mushrooms, along with a fragrant spice blend and olive oil to aid in flavor, color and texture. Just thirty passive minutes can produce a meaningful metamorphosis for these mushrooms, releasing excess moisture and allowing the mushrooms to brown deeply. Once pulled from the oven, the mushrooms can be stuffed into a roti with pickled onions and cucumbers, served on a mezze platter next to muhammara and hummus, or enjoyed however you please! Oyster mushrooms are a fantastic choice, but maitake, baby bella, portobello or a blend of each will work well, too.
Scallops With Bread-Crumb Salsa Verde
Rich, buttery scallops contrast beautifully with the crunchy, vibrant bread crumb and herb salsa in this recipe for two, inspired by a version that is frequently served at San Francisco’s Zuni Café. Though this dish feels special enough for a date night in, it’s also simple enough for a weeknight. Serve with sautéed green beans, steamed broccoli or perhaps a kale salad. The herby, briny salsa is worth keeping in mind for future meals: It pairs well with a variety of proteins.
Hangover Kimchi Soup
Garlicky, gingery and full of bright flavors, this panacea will heal you from within. The amount of spice is up to you, but know that a little red chile lends immeasurable flavor in addition to heat. If your ginger root is especially young and tender, consider peeling then cutting it into fine 1-inch matchsticks to eat in the soup for an even deeper, punchier warmth. White beans offer protein in this brothy meal, which becomes even heartier with the addition of white rice or noodles. (You can also sop it up with a slice of cornbread.) Reheat this nourishing soup throughout the week, adding more broth and various crisper-drawer vegetables you need to use up, like cabbage, kale, arugula, watercress and bean sprouts. Quick-cooking proteins like shrimp and tofu taste great in place of the beans, too.