Seafood & Fish
2025 recipes found
Porcini And Pumpkin Seed Salmon
Salmon Pastrami
Vietnamese Summer Rolls
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don’t overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Shrimp With Coriander And Mustard Seeds and Sweet-Potato Hash
Bass Steaks With Basil-Pepper Compote
Cold Poached Salmon With Dill Mustard Sauce
The centerpiece of a summer solstice menu created in 2005 for The Times, this dish alludes to gravlax — the Scandinavian dish of cured salmon — with the spices used to poach the salmon and the sweet mustard sauce. The cooking technique here yields the most tender flesh you may ever encounter with salmon.
Roast Whole Fish With Cilantro Chili Sauce
Cold Salmon With Caviar and Mustard Seed Sauce
Pappardelle And Shiitake Mushrooms In Saffron Cream Sauce
Bass Steaks in Rosemary-Sherry Vinaigrette
Slow-Cooked Albacore and Fresh Shell Bean Salad
A recipe for a salad of slow-cooked albacore and fresh shell beans.
Wild-Striped-Bass Tartare With Chocolate 'Ivoire'
Venetian Seafood Stew
Bean And Shrimp Salad
Tandoori Shrimp
Down East Clam Pie
Mackerel Fillets Simmered in Soy Sauce
Grand Aioli
The grand aioli of Provence, a classic dish of simply poached seafood and vegetables, is as unassuming as some of the sauvignon blancs we tasted.But an assertive garlic sauce alongside it becomes a game changer. And when artfully arranged, the array of yellow, orange, green and black has uncommon eye appeal, letting it anchor a summer dinner with relatively little effort.Plan the preparation so you can serve everything just tepid. Everything, that is, except the wine, which must be well chilled and should be poured freely.
Old-Fashioned Clam Chowder
Cocktail Jalapeno Mussels
Shrimp Sauce
Soused Mackerel With Arabic Spices
Corn-Crusted Jumbo Sea Scallops With Bourbon Sauce
Seafood Paella and Saffron Aioli
Whether it takes place in a city park or country meadow, the summer picnic can be a laid-back affair. Make this easy but luxurious dish earlier in the day, and keep it cool while transporting. The aioli can be made up to two days before. All this dish needs to accompany it is a green salad (choose robust leaves that won’t wilt too quickly) and perhaps a small jam jar of salad dressing. A crusty loaf wouldn’t go amiss.