Seafood & Fish
2025 recipes found
Vietnamese Stir-Fried Vegetables With Chicken Or Shrimp
Ambassador Roland Eng's Khmer Noodles
Salmon Sandwiches
Grilled Octopus With Chickpeas and Oregano
Smoked Trout Salad With Candied Kumquats
Steamed Cod With Coconut Chutney
Salade Niçoise
Summer Night's Salad
This salad is light but fulsome, a scoop of punched-up tuna paired with the summer's best greens and some carefully considered vegetables. Serve a soft cow or goat's milk cheese on the side with some crusty bread and a crisp, chilled rosé to cut into it all. The goal is this: On a sweltering night, dinner must leave enough room for fresh peaches and vanilla ice cream, a fitting reward for finishing your vegetables.
Tuna Salad Composée
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect. Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard. It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
Salmon With Thyme, Lemon Butter and Almonds
Even seasoned cooks can be anxious about cooking fish, but nothing could be simpler than oiling a large piece of foil, setting the fish on it and then pressing a few scallions and some thyme into the cavity. Wrap it all into a tightly sealed parcel, put it on a baking sheet and roast it. In truth, any fish can be cooked like this, and you can play around with the herbs, depending on what is available. This is a very good-natured recipe.
Ginger Cucumber Salad With Scallops
This 2004 recipe draws its inspiration from Thailand, where Mark Bittman first sampled it. The original was topped with shrimp, but his version uses scallops, “a slightly more unusual and elegant combination,” but don’t feel tied to just scallops: any grilled meat, poultry or fish work just as well here.
Fish Stock With Celery Root and Carrot
Southeast Asian Shrimp And Grapefruit Salad
Spicy Grilled Shrimp
This Mark Bittman recipe from 1999 is big on flavor, but not too much effort. The hardest part is preparing the grill. It calls for just a few spices — garlic, lemon, paprika and cayenne — to yield an intense flavor. Feel free to adjust the cayenne to taste, and pay close attention to your paprika: For best results, make sure it’s fresh. If it doesn’t taste vibrant and smoky, it’s time to buy more.
Slow-Simmered Fish Stock
Fairly Classic Gefilte Fish
Easy Shrimp Pad Thai
Grilled Marinated Swordfish Steaks
Swordfish, with its firm, lean flesh, is an ideal candidate for grilling. It's not as forgiving as some fatty fish, like tuna and black sea bass, so proceed with caution. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with the meatiness of the fish, but do not marinate for more than 10 to 15 minutes, or the acid will break down the flesh and leave it mushy (or the flavor will overpower the fish). If you don't have a grill, this works equally well in a broiler. Serve this alongside a colorful pile of Pierre Franey’s green bean and tomato salad. It's a meal you'll never forget. (The Monterey Bay Aquarium's seafood watch list provides up-to-date information on sustainable seafood options here.) Why You Should Trust This Recipe The celebrated French chef Pierre Franey first created this recipe in 1993, and it remains the most popular swordfish recipe on New York Times Cooking. After a career in noted fine-dining kitchens, he began writing The Times’s “60-Minute Gourmet” column in 1976, teaching home cooks how to simply and quickly prepare restaurant-quality dishes.
Baked Gefilte Fish
Roasted Atlantic Salmon With Savoy Cabbage
Microwave Gefilte Fish
Tuna Steaks, Grilled and Marinated
Microwave Paella