Seafood & Fish
2025 recipes found
Fish Poached In Cider
Pastrami Salmon
Cod Steamed With Mushrooms
Warm Potatoes In Red Caviar
Herring-and-Potato Salad With Brown Butter
Poached Shrimp With Dipping Sauce
Here's a simply perfect appetizer for your next cocktail party: shrimp poached in Chinese seasonings and served with a flavorful dipping sauce of hoisin and sesame oil.
Steamed Salmon With Horseradish Mayonnaise
Peggy Knickerbocker's Mussel and Potato Salad
Scallops Of Salmon With Dill Sauce, New Potatoes And Sugar Snap Peas
Corn, Tomato and Fish Chowder
Easy Paella
You may not think of paella as a weeknight dish, but this half-hour recipe might change your mind. The trick is to start it on the stove and finish it in a superhot oven so you get a nice, crisp crust on the bottom. The name “paella” refers not to a combination of rice, seafood, sausage and other meats, but rather to the paellera, a large pan that looks like a flat wok. But you don't need one to make a good paella. A cast-iron skillet will do just fine. Shrimp is called for here, but you can use chicken, sausage, vegetables, scallops, pork or firm tofu in its place.
Centerpiece Salmon With Thai Basil and Browned Butter
This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad, which is served alongside, to create a generous holiday spread. You can substitute extra potatoes for the sunchokes (also known as Jerusalem artichokes), if you'd like. You may need to ask someone for help when you're transferring the salmon to a long platter, as it’s large and delicate.
Stir-Fried Iceberg Lettuce With Shrimp
In stir-fries, like this one, iceberg lettuce retains some crunch and structure, and its flavor is, if anything, accentuated by the fast cooking. (Don’t cook it too long, though, or it will turn to mush and the dish will become watery.)
Marinated Squid
Slow-Roasted Citrus Salmon With Herb Salad
This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where “looks impressive” and “not a ton of work” overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.
Coconut-Sole Chowder With Lima Beans and Corn
Germaine's Scallop Salad
Sautéed Bluefish With Spicy Salad and Ginger Rice
Ceviche Verde
Peppered Tuna on Spicy Lima Beans
Thai Combination Fried Rice
This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Lima-Bean Ragout With Grilled Shrimp
Sea Scallop Ceviche