Seafood & Fish
2025 recipes found
Small-Batch Gravlax With Fennel-Orange Butter
Salmon Chambord (Salmon In Red-Wine Sauce)
Codfish Cakes With Sweet Peppers and Onions
Codfish cakes are traditionally made with salt cod, which needs a day or two of soaking to soften and desalinate the salted fish. This version uses lightly cured fresh cod instead, and a bright mix of green herbs. These cakes are not floured or breaded — instead, they are gently fried in olive oil until golden.
Shrimp And Ginger Ravioli With Beurre Blanc
Steamed Clams With Garlic-Parsley Butter and Leeks
These beautiful clams are strongly flavored with the same kind of garlicky emerald-green butter that’s used on escargots, also known as snail butter. It’s just three ingredients — butter, garlic and parsley — so how you handle them matters: For an intense green color, use a food processor to chop the parsley as finely as possible. This is meant to be a small first course, just four or five clams per person, but feel free to increase the quantities for larger servings or to serve as a main course.
Shrimp in Tomatillo and Herb Sauce
This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.
Spiced Halibut With Spinach and Chickpea Stew
This highly aromatic dish is inspired by pkaila, a Tunisian condiment made by frying spinach in plenty of oil for a long time (traditionally hours) until it becomes almost black in color. This slow-frying transforms the spinach into a rich and flavorful version of itself. Here, the spinach isn't fried in so much oil, or for as long, but it still delivers a uniquely rich and wholly unexpected depth to the dish. The spinach stew can be made ahead of time but, if you do so, season the fish and chickpeas close to the time when you are going to cook them. The Persian lime powder is optional. You can buy it, or start with a whole dried Persian lime: Roughly crush it with the side of a knife and then grind to a fine powder in a spice grinder.
Simple Bouillabaisse
This appeared in a Times article called “Bouillabaisse and Chowders: An Eel-Soup Digression — Who Now Get the Best Vegetables and Fruits — A Dear Fish Market.” The author is unknown. You may halve the amount of oil if you find it alarming.
Juniper-Flavored Gravlax
Miguel's Ceviche
Chicken Roulades With Shrimp
Nasi Goreng Istimewa (Fried Rice Indonesian Style)
Crusty Broiled Cod with Littlenecks and Chouriço
You can substitute linguica, or even Spanish chorizo, for the Portuguese chouriço here. If any of the clams don't open, it's safest to toss them. Eat the lemon quarters as is (the rinds soften and sweeten under the flame) or squeeze the juice over the fish, as you wish.
Vegetables and Shrimp With Gado Gado
Spring Rolls With Shrimp, Red Rice and Herbs
On the surface this looks like a classic spring roll, with the shrimp beautifully displayed against the thin rice flour wrapper. Inside, though, red jasmine rice replaces the traditional rice noodles, and the vegetables are seasoned. You can find red jasmine rice at Whole Foods, distributed by Alter Eco. Bhutanese rice or brown rice may be substituted if you can’t find it
Smoky Lime-Chile Dipping Sauce
This spicy dipping sauce is particularly good with fish, shrimp or chicken. You'll need a medium-hot charcoal fire to make it. Either start cooking when the main dish comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce.
Mee Goreng (Southeast Asian Fried Noodles)
Mee goreng is a popular fried noodle dish found in hawker centers throughout Singapore, Brunei, Indonesia and Malaysia. If you're seeking a noodle dish that's salty, spicy, tangy and slightly sweet, this version will deliver, and is perfect for impressing guests at a dinner party. The sambal tumis is the true star, adding a kick that marries well with the fresh lime juice and soy sauce. It is traditionally made with yellow wheat noodles, but you can find versions that use dried instant noodles instead. You can also substitute chicken or extra vegetables and tofu for the shrimp.
Lilit Satay
Poached Cod With Lemon-Parsley Sauce
Cold Poached Shrimp With Marjoram Pesto
Spring Salmon, Potato And Pesto Terrine
Poached Salmon In Ravigote Sauce
Grilled Shrimp With Wilted Spinach and Peaches
The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices — peppercorns, coriander, mustard seeds and cardamom pods — used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp. Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.