Seafood & Fish
2025 recipes found
Beet- and Horseradish-Cured Salmon
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.
Spicy Pickled Carrots
These sweet and spicy pickled carrots are simple to make. The chef Pierre Thiam pairs them with black-eyed pea fritters, but they make a great condiment for just about everything.
Shrimp Stock
Baked Eggs With Crème Fraîche and Smoked Salmon
Runny-yolked eggs baked in individual ramekins or custard cups make for a very elegant brunch or light supper. These are bathed in a shallot-steeped crème fraîche and topped with smoked salmon for an especially rich result. Serve them with toast, croissants or crusty bread — something to mop up the last bits of yolk and cream at the bottom of the ramekins. You won’t want to leave behind a single drop.
Fennel ‘Quick Kimchi’
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of “seasoned” or “dressed” salads or other preparations. That also means you can eat it right away, though this fennel kimchi will keep up to two or three days before losing its crunch. Admittedly, fennel is not a traditional ingredient in kimchi, but its gentle aniseed flavor provides a clean landing pad for the spicy dressing, which leans on pantry stalwarts like gochugaru, sesame oil and fish sauce. Enjoy this as a hearty salad alongside fish, pork chops or any main dish that could use a fresh accompaniment. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Seared Salmon With Caper-Raisin Vinaigrette
In this rich one-skillet dinner, seared salmon and cauliflower are topped with frizzled capers, plumped raisins, browned butter and vinegar. For cauliflower with bite, sear florets until they’re caramelized but still snappy, then toss with vinegar and raisins. Cooking the salmon skin-side down (and not flipping) ensures a crisp skin and tender fish that won’t dry out. Finish with a baste of brown butter, garlic and capers. Serve alone, with bread or over orzo or farro.
Salmon Steaks With Mustard and Dill
Bar Snack Brussels Sprouts Steeped in Olive Oil and Fish Sauce
This recipe does not include quantities for an excellent reason. At Prune, in New York, we started with a pound of brussels sprouts for dinner but ate them all while still prepping in the kitchen and then increased to two pounds and ate those as well, before we even sat down. Now we make them to be eaten standing up on purpose. Set out on the bar for parties, where you’d expect to find olives; they never last there either.
Fritto Misto di Mare
Every culture does fried food, but Italian cooks do it especially well. The concept of fritto misto (mixed fried things) can apply to vegetables, fish or meat. Here, with a beautiful assortment of shellfish, the only requirement is that everything be spanking fresh. In Italy, fritto misto is nearly always served as a first course. It is especially nice in bite-size pieces, to precede a meal as a stand-up antipasto.
Gumbo’s Daddy With Chicken, Shrimp and Turkey
This recipe, adapted from Gail Jennings of North Carolina, is what her family thinks of as the daddy of all gumbos, a thick mix of leftover roast turkey rounded out with plump shrimp, chicken wings and collard greens. Ms. Jennings spikes the soup with a mix of curry powder and King’s Pepper, a spice blend that she developed based on a West African recipe. But any chile powder, including cayenne, can be substituted. Add it to taste; Ms. Jennings and her family like it fiery hot, then served over rice to mitigate the burn.
Cold Shrimp With Warm Cocktail Sauce
Smoked Salmon, Fennel and Herbed Mascarpone Tart
This elegant puff pastry tart is flaky, savory and comes together in a snap once you’ve defrosted the dough. Using all-butter puff pastry gives you the richest flavor; it’s worth seeking out. The smoked salmon makes a sophisticated and pretty topping here, but you can leave it off all or part of the tart if you’ve got vegetarians at the table. Just double up on the capers to compensate for the missing saltiness.
Mackerel With Olives, Almonds and Mint
Unlike other types of mackerel, which can have a strong flavor, Spanish mackerel is very mild and quite tender. It’s a bit like salmon in that it’s meaty and easy to cook. Here, the fish is roasted in the oven while a buttery, wine pan sauce speckled with olives and toasted sliced almonds is whisked together on top of the stove. Fresh mint adds color and brightness, but use any herbs you like. Basil and parsley are great substitutes.
Baked Greek Shrimp With Tomatoes and Feta
This traditional Greek recipe disregards the notion that seafood and cheese don’t mix, and it works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so best prepared in summer. Serve it as a main course with rice or potatoes, or in small portions as an appetizer, taverna-style.
Monkfish With Caper Butter
Shrimp With Red Sauce
Smoked Trout With Celery Salad
Southern Shrimp Scampi
Scampi can mean different things in different cultures. The British deep fry langoustines in batter. In Italy, the langoustines are often sautéed in garlic and olive oil. Italian immigrants in America swapped in shrimp, and from there a thousand variations were born. This is a dish that cooks quickly and rises or falls on good-tasting shrimp. It is worth buying shrimp with the shells on and peeling them yourself.
Seared Salmon With Citrus and Arugula Salad
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Vietnamese Braised Pork Ribs
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Brown-Butter Salmon With Lemon and Harissa
More put-together than thrown-together, this weeknight salmon gets an upgrade with a tangy and spicy brown butter-harissa sauce. To make it a complete meal, serve the fish with a simple lemony salad and maybe a bowl of grains or roasted or boiled potatoes. This salmon is meant to be enjoyed on the medium-rare side. If you prefer your fish more well done (or if the fillet is especially thick), increase cooking time by a few minutes.
Millet With Corn, Mango and Shrimp
Halibut Niçoise
What if salade niçoise wasn't a salad at all, but a warmer, heftier dish with a beautiful piece of butter-browned halibut right at its center? Erin French, the chef at the Lost Kitchen in Freedom, Me., does just that with her Maine halibut niçoise, in which the main components of a classic niçoise are accounted for, but totally reconfigured. Beans and new potatoes are in a simple shallot dressing; eggs are poached so the yolks are still soft and runny; garlic and anchovies season a quick tapenade. If your cast-iron pan fits only two fillets comfortably, cook the fish in two batches to avoid overcrowding.