Seafood & Fish
2025 recipes found
Squid, Tomato And Roasted Poblano Stew
Braised Fish And Napa Cabbage With Chilies
Grilled Cured Salmon
Shrimp Gumbo with Andouille Sausage
Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that’s earthy and herbal. I confess to using all three — a roux, okra and filé powder — in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.
Whole Roasted Squid With Tomatillo Salsa
Here’s a tasty room-temperature salad for lunch on a sunny fall day. You can roast the whole squid on a sheet pan in a hot oven, on the stovetop in a cast-iron pan or on a grill over coals. They cook quickly, and are done as soon as the tubes puff up and the tentacles are firm, which takes mere minutes. If you want them browned, leave them longer on the heat source, but they taste perfectly good if cooked pale.
Sautéed Salmon With Zucchini Pappardelle And Red Lentils
Spicy Clams With Garlicky Toasts
There’s nothing more satisfying than a big potful of steamed clams. To say they practically cook themselves is perhaps a slight exaggeration. Yet if your fish cooking skills are wanting, know this: Making clams really is dead simple. Here, they’re paired with lots of herbs and split baguettes. The toasts might seem large, but it’s all part of their appeal. Display them dramatically atop each bowl, before using them to sop up the broth.
Tuna Rillettes
The chef Eric Ripert proved to have a keen eye and deft hand for all sorts of packaged and prefabricated foods when The Times approached him in 2008 to dream up a meal with products from a Jack's 99-Cent Store. This tuna spread came from that venture, which means these ingredients probably already reside in your kitchen. It is aggressively seasoned with mustard; the recipe calls for Dijon, but Mr. Ripert originally made it with Gold's Deli Mustard.
Spicy Seafood Tomato Sauce With Linguine
Lobster Salad With Green Beans, Tomatoes and Basil
This summery salad makes a fine celebratory lunch or cold supper and makes great use of seasonal vegetables. Everything is dressed with a bright basil vinaigrette. A dab of aioli on the side is a welcome option, too. The hardest part here is steaming the lobsters, but don’t worry. It’s easy — and economical — to do it yourself. Still, if the idea doesn’t appeal, many fishmongers sell steamed lobsters for an additional fee. Or you can buy prepared lobster meat, though that’s a bit more expensive. If you decide to do that, you’ll need at least one-third pound per person.
Linguine With Shrimp and Asparagus
Shrimp With Okra
Linguine With Firecracker Shrimp
Anthony Ibarrondo's Pescado En Escabeche
Rice Cooker Bibimbap with Salmon and Spinach
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker. She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal. "I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy," she said.
Cold Spicy Kimchi Noodles
Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it’s more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
Shrimp and Pasta Medley
Shrimp Pasta With Corn and Basil
This particularly American combination of flavors — shrimp and corn — is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.
Snapper With Seville Orange Juice, Pine Nuts And Olives
Muqueca With Pirao
Cod and Kimchi Stew
Kimchi is a seriously versatile kitchen staple because it’s packed with so many flavors and textures. It’s great chopped and folded into mayonnaise, cooked with your favorite taco filling or stirred in to sauces and soups. In this recipe, which is inspired by kimchi jjigae, kimchi takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. For a heartier meal, serve it over steamed rice and top it with a fried egg.
Pesce in Saor (Venetian marinated fish)
Spaghetti With Clams
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.