Seafood & Fish
2025 recipes found
Pizza Marinara with Tuna and Capers
This pizza tastes like Southern Italy. The hot red pepper flakes are especially nice, but don’t overdo it. Just a light sprinkle will give the pizza a little heat.
Brik (Egg-stuffed pastry for one serving)
Buffet Farfalle With Tuna and Tomatoes
Seared Salmon With Mashed Vegetables and Seaweed
Arctic Char With Soba Noodles, Pine Nuts and Lemon
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It’s seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.
Curried Shrimp and Crab Gumbo
Arvinder Vilkhu is chef of Saffron Nola, the New Orleans Indian restaurant he owns with his family. Mr. Vilkhu developed this gumbo recipe over the 30-plus years he’s lived in New Orleans, incorporating curry leaves, fresh ginger and other ingredients and spices from his native India. At the restaurant, Mr. Vilkhu places the black pepper, cilantro and scallions in the bottom of the bowl to serve, and the pours the gumbo over them, which he believes keeps the flavors of the ingredients sharp.
Farfalle With Shrimp and Asparagus
Zucchini Blossoms Stuffed With Tuna
Bean and Tuna Salad
Pita Bread Sandwiches With Tuna And Vegetable Salad
Simple Grilled Sardines
Grilled fresh sardines are often offered on restaurant menus, but it’s very easy to make them at home, whether over hot coals or under the broiler. At the fishmonger, look for firm, shiny, glistening specimens. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they are extremely delicious. For a Mediterranean touch, grill the fish on fig leaves: After cooking the sardines on one side, lay four fig leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. The fig leaves will add a subtle perfume to the sardines (they look beautiful, too), but they are not edible.
Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade
If you’re concerned about which fish are environmentally safe to eat, you can’t do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won’t break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you’re trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Langoustines With Oysters and Seaweed
Classic Tuna Salad
Roasted Fish With Leeks and Olive Salsa Verde
Leeks show their gentle side in this speedy weeknight fish recipe. A lemony olive salsa verde adds brightness to the dish, while red-pepper flakes bring some heat. Serve this with rice, polenta or crusty bread to soak up the tangy-sweet juices. For a richer, more full-flavored variation, try salmon or tuna fillets instead of milder white fish.
Seafood Salad With Three Seaweeds And Chinese Black Beans
Simple Tapenade
Pan Bagna
Stuffed Sweet Peppers With Tuna, Bulgur and Herbs
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing. In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness. Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group. Be sure to use the best-quality tuna you can get here; tuna packed in olive oil (rather than water or other types of oil) is generally richer and better tasting.
Grilled Tuna With Herbs and Olives
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Tuna with Mexican Table-Sauce
White Beans And Tuna Salad
Hawaiian Tuna Tartare With Fresh Seaweed
Ahi Poke, they call it in Hawaii, a healthy raw dish that comes together fast. Start with the best tuna that you can find and a packet of the Japanese dried seaweed that you can find now in many supermarkets and health food stores. The seaweed, ginger and sesame oil will give the dish some Asian spice, while the mint and lime juice will cool it off. Plus: Peanuts!