Seafood & Fish
2025 recipes found
Mackerel With Pistachio and Cardamom Salsa
This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom salsa can be made in advance so you can have this dish on the table in as long as it takes to cook the fish, no longer than five minutes. If you choose to do this, just make sure to add the lime juice to the salsa at the very last minute to prevent the herbs from discoloring.
Fish Pockets
Sea Scallops Cooked In Their Shells
Saffron Lobster Salad
Pirao (Manioc polenta)
Pan-Seared Mackerel With Sweet Peppers and Thyme
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It’s traditionally prepared by pickling the fillets in vinegar, but I’ve never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don’t like mackerel because it’s too strong and dry, it’s usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Sauteed Scallops With Orange and Sesame
Fennel and Orange Bluefish Grilled With Tomatoes, Potatoes and Fennel
Gilbert Le Coze's Bouillabaisse
“Bouillabaisse is a dish to make for four or six people at home,” said Gilbert Le Coze, the chef and co-owner of Le Bernardin. “To do a bouillabaisse properly you have to remove each kind of fish as it is cooked.”
Ted Williams’s Fenway Chowder
Sauteed Sea Scallops With Shallots and Tomatoes
Potato-And-Shrimp Salad With Peas And Basil Oil
Nancy Linehan's Seafood Chowder
Piquillo Peppers Stuffed With Brandade
Wild Rice, Red Pepper And Shallot Pancakes
Salmon en Gelée With Coconut Risotto
Citrus-Cured Gravlax With Toasted Fennel Seeds
A La Cote Saint-Jacques's Gazpacho With Shrimp And Zucchini Mousse
Tuna With Black-Eyed Pea and Artichoke Salad
Smoked Salmon Pate
Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs
Smoked Salmon And Potato Terrine With Veal Demi-Glace
Smoked-salmon mousse with black- bread toasts and salmon caviar