Seafood & Fish
2025 recipes found
Catfish Meuniere
Herb-Stuffed Trout
Seafood Choucroute
Bold, bracing sour beers like gueuze, kriek and lambic will slice right through a meal from aperitif to cheese, stymied only at dessert. They’ll stand up to fat, juicy pork and will welcome all sorts of seafood, like clams and oysters, smoked salmon, grilled bass, and skate in a saline caper butter. You also cannot go wrong with the Alsatian sauerkraut classic, choucroute garnie. But consider making that dish a clever showcase for fresh and smoked fish, with the typical pork at a minimum. Years ago, I loved the fish choucroute at Au Crocodile in Strasbourg, France, with a dry riesling. Back then, who knew from sour beer?
Swordfish With Scallions and Cracked Peppercorns
This is the sort of dish to cook in the early days of spring when, as Florence Fabricant put it, "freshness, greenery and a touch of peppery spice are the most tempting." Ms. Fabricant brought the recipe to The Times in a 1991 review of "Cooking for All Seasons," by Jimmy Schmidt, then chef and owner of the Rattlesnake Club and Tre Vite Restaurants in Detroit.
Grilled Swordfish With Pesto-Lemon-Caper Sauce
Swordfish, Black Beans And Red Pepper Pasta
Sauteed Trout With Lime
Swordfish With Tomatoes
Swordfish With Lemon and Fennel
This dish is truly clever weeknight cooking — sophisticated, fast, unfussy and wholly delicious. Swordfish is cut into chunks, which cook faster than steaks, and then is sautéed in olive oil, butter or, for the best results, a combination of the two. The fat protects the fish from the heat of the pan, preventing the fish from drying out. It also provides lots of flavor, as do fennel seeds, garlic, lemon zest and red pepper flakes, which are added to the pan after the fish has cooked for a few minutes. Fennel fronds are a nice garnish, offering their light anise flavor and feathery texture, though you could use chopped fresh basil, parsley or cilantro instead. Cumin or coriander seeds can stand for the fennel seeds, or you can leave them out altogether and double the chile.
Swordfish With Bread Crumb Salsa
Cary Neff's Fish Lasagna With Tea Sauce
Sablefish with Hazelnut Crust
Use hazelnuts as a topping for Alaskan sablefish with miso, brown butter and a splash of wine. A delicious, light pairing with a glass of Oregon pinot noir.
Sauteed Swordfish With Fennel
Skewered Swordfish And Zucchini
Swordfish With Sweet and Hot Peppers
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance. Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character. Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible. Eaten altogether, each bite is both hot and sweet, pungent from a touch of garlic, tart from a squeeze of lemon and faintly saline from the swordfish.
Swordfish on Black Bean and Pineapple Salsa
In 1990, when Marian Burros brought this recipe to The Times, salsas were trendy, and as proof, she wrote, “that you don’t have to have butter and cream to make something taste wonderful.” That is no less true today, even if salsas are much more common in our cooking lives. If you’re in a rush, grab some pre-cut pineapple at the market, and a can of black beans. (Drain them well.)
Grilled Bluefish With Chourico And Clams
Grilled Swordfish Steaks With Asian Barbecue Sauce
Grilled Swordfish With Sweet-and-Sour Sauce
Swordfish Nicoise
Skewered Swordfish And Zucchini (From Louisa Hargrave)
Cataplana
Lacquered Swordfish With Green Onions
