Seafood & Fish
2025 recipes found
Sushi-Style Shrimp With Pesto
Crunchy Calamari Salad
Won Ton
Crawfish and Shrimp Pot With Spiced Sweet Potatoes
Plentiful throughout the Gulf Coast, crawfish and shrimp are Choctaw staples and traditional seasonings like filé, the spice ground from dried sassafras bark, and spicy chiles are a perfect accompaniment. Here, the crustaceans rest on a bed of spicy sweet potatoes, in a dish that calls back to traditional feasts and community gatherings. The sassafras adds a grassy, slightly sour note, and the berries bring more color and tang. You can vary the shellfish depending on the season and your locale in this festive dish, which is easily doubled to serve a crowd.
Stir-Fried Shrimp With Spicy Greens
Whenever I use a red-tinged vegetable like amaranth in a dish I know the vegetable is bringing with it lots of antioxidant-rich anthocyanins, a flavonoid found in dark red and blue pigments. Use beet greens if you can’t find amaranth; they will bring with them the same red pigments, which make for a richly colored sauce. For a beautiful meal, serve the stir-fry with red rice, like Bhutanese rice.
Salt Cod In Tomato Sauce
Chez Marcelle's Stuffed Soft-Shell Crabs
Mussels Steamed With White Wine And Curry Leaves
Sea Scallops With Sweet Roasted Red Peppers
Tuna Burgers
The chef Michel Richard featured these tuna burgers in his 2006 cookbook, "Happy in the Kitchen." At the time of publication, Mr. Richard's Washington, D.C., restaurant, Citronelle, was considered one of the best in the country. Basil, soy, anchovies and garlic add layers of flavor to this simple-to-assemble tuna burger.
Salade NiçOise
Salmon Steak au Poivre
Salmon Sandwich Extraordinaire
Salmon replaces tuna in this old-fashioned sandwich.
Wild Salmon Stewed With Morels And Red Wine
Salmon Spread
Tuna With Sesame Crust And Balsamic Glaze
Nuoc Cham With Carrots and Daikon
Risotto With Shrimp And Peas
Shrimp With Yogurt and Fresh Coriander Sauce
Black-Bean Quesadillas With Smoked Salmon
Lamb-Shoulder Mafe With Fonio
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Fish in Bangladeshi Shorshe Bata (Mustard Paste)
Peppered Tuna With Portobello Mushrooms
Shrimp, Sugar-Snap Pea and Potato Salad With Mint and Pecorino
This recipe breaks the taboo of combining seafood and cheese. This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate. It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together. The cheese will practically melt into the salad, adding a glossy complexity. (Another young, semifirm sheep’s milk cheese would work. So would aged pecorino, but use less since it’s saltier. )