Seafood & Fish
2025 recipes found
Smoked Trout, Avocado, and Arugula Sandwich
I came up with this sandwich on a night when I needed dinner that was fast, healthy, and full of protein. It is quick to put together, but tastes like much more than the sum of its parts! For the fish, I have used both Bar Harbor Smoked Kippers and Trader Joe's delicious version of the same (theirs is called Smoked Trout) -- I always keep some in the house for this kind of emergency sandwich need...
Salmon Gravlax
SANS SOUCI SALMON
This is a salmon that's free and easy, and so delicate that hopefully it'll make you feel as if you don't have a care in the world.
How to Make Tartar Sauce
Classic tartar sauce, plus three tasty variations: Tuscan, South of the Border and Thai. Perfect for shrimp, crab cakes, fish sandwiches and more.
Authentic Teriyaki Sauce
Straight from my Japanese mother's kitchen, this teriyaki sauce recipe with sugar, mirin, sake, and so sauce is simple, delicious and lasts for up to 6 months!
Mustard Maple Walnut Salmon
The perfect combination of sweet and salty crunchy salmon fillets.
Avocado, Lox, and Pickled Onion on Crispbread
Take a classic bagel with cream cheese, lox, capers, red onions and just tweak everything a little bit and you get this. Except the lox. Don't tweak the lox. Lox is perfect just the way it is.
James Peterson's Baked Fish Fillets with Butter and Sherry
A 5-ingredient, 20-minute recipe for any baked white fish with sherry shine -- bonus: it makes its own buttery, boozy sauce, without deglazing or reducing.
Grilled Sardines and Asparagus With Citrus, Chiles and Sesame
5-Ingredient Super Fresh Salmon Avocado Bagel
This is a quick, fresh, and nutritious energy packed meal that can be eaten for breakfast or any meal of the day! A delicious spin on the classic avocado toast, this bagel will give you the oomph you need to get you through your Monday Blues.
BROILED SALMON SMEARED WITH MUSTARD AND HERBS
This recipe was told to me during a spinning class several years ago. A friend on the next bike told me how much her young children enjoyed eating this salmon and how you just smear it with a bunch of herbs and butter to cook it. I have been making it ever since and it is as easy as it sounds - just smear and broil. Mustard, herbs, and salmon is a great combination. Note: I have honed in on a nice combination of fennel, basil, chervil and marjoram, but the salmon is also nice with premixed herbs (making things extra easy).
Puntarelle -- Roman Wild Chicory with Anchovy Dressing
I got this recipe from a (Italian-American) farmer at the Union Square Greenmarket who specializes in cruciferous vegetables. He advised the Puntarelle - indeed all the heavy greens -- are tastier when picked after the frost. And he suggested this dressing is as bold as the greens. Anchovy lover that I am, I've been dressing all sorts of vegetables with it, and even saucing fish fillets.
Garlicky Gilda Pintxo
The Gilda is traditionally the pintxo recipe that you eat first when you go out for an afternoon of vermouth and small bites in Basque. You eat it in one bite!
Acciuge e Philadelphia
When I studied abroad in Siena, Italy, one of the things I learned is that all cream cheese is referred to as simply, "Philadelphia" (kind of like tissues and Kleenex). Even odder to me was when for dinner, my host mom Barbara set out a plate of these crostini. I nearly balked at the combination, but figured I'd give it a shot. Who knew anchovies and cream cheese could be such good friends?
Tilapia Poached in Olive Oil with Thyme and Garlic
Poaching seafood in olive oil makes it impossible to end up with anything other than tender fish. This poached tilapia recipe is incredibly versatile.
MUSTARD CRISPS WITH FISH DIP
Just like kale, mustard greens crisp up in the oven on low heat with just a bit of olive oil and salt. These flavorful chips are paired with a salty, garlicky, minimalistic riff on a traditional Italian anchovy sauce.
Spaghetti al Tonno
My famiglia's delicious spaghetti al tonno recipe is served every Christmas Eve (La Vigilia di Natale). I love this meal and this recipe is so versatile.
Broiled Mussels With Garlicky Herb Butter
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it’s too good to be relegated to snails — after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Gravlax
When you think of Sweden, what comes to mind? Swedish meatballs? ABBA? Or perhaps marauding Vikings raiding trendy modular furniture stores? When I think of Sweden, the first thing that pops into my head is gravlax. Being part Japanese and part Swedish, it’s practically in my DNA to love this stuff! I have eaten it my entire life, but had never made it for myself. I always assumed that it would be a difficult process, when in all actuality, the most difficult part is waiting the 48 to 72 hours for the fish to cure. This recipe comes from our Family Cookbook and adapted from my Uncle Roger. It's been a family favorite for as long as I can remember.
Sweet and Spicy Salmon
It is sweet, spic, moist and delicious.
Deliciously Simple Shrimp Pate
This is my go-to recipe for the holidays: shrimp pate. It's super easy to make. Not terribly expensive. Easy to transport. And my guests always love it.
Sheet-Pan Shrimp With Tomatoes, Feta and Oregano
Ready in 10 minutes, this Mark Bittman recipe from 2013 is a perfect weeknight recipe. It relies heavily on garlic, oregano and black pepper as a coating for the shrimp. Serve alongside a hearty salad or with a stack of flatbread for an easy meal. In his original piece, a roundup of shrimp recipes, he suggested wild shrimp from the Pacific or Gulf of Mexico, or fresh local shrimp from Maine or the Carolinas, if they’re available to you. All, he wrote, are “preferable from a sustainability perspective.”
Thai-Style Broiled Shrimp
Baccalà Mantecato
This baccalà mantecato recipe, a Venetian classic of whipped cod, calls for dried (unsalted) stockfish, which needs to be soaked in water for 1-3 days.