Tuna Steaks with Lemon Caper Sauce
Tangy capers and lemons brighten the buttery notes of freshly grilled or broiled tuna steaks.
Grilled Whole Snapper
Cover the grill while you're cooking the fish to keep the flesh moist and to prevent flare-ups that would burn the breadcrumbs. We like to use a grill basket, which helps prevent sticking, but you can cook the fish directly on the grill. Just be sure it's impeccably clean, and turn the fish caref...
Grilled Trout with Crispy Fish Skin
Filets of rainbow trout take well to fast cooking on the grill, made easier with a grill basket.
Swordfish Steaks with Salmoriglio
A 5-ingredient Italian sauce acts as both marinade and drizzling sauce in this easy grilled swordfish recipe.
Grilled Grouper
Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish.
Grilled Mahi-Mahi with Lemongrass-Lime Aïoli
Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes together in seconds using an immersion blender, resulting in a silky texture that's less likely to break and adding richness and zest to a classic summer meal.
Grilled Swordfish with Carrot-and-Walnut Salsa
Steeped in a savory kombu marinade, these swordfish steaks are paired with a nutty, slightly piquant gremolata-like salsa with roasted walnuts and Calabrian chiles.
Lemon-Stuffed Grilled Branzino
This grilled branzino is stuffed with lemon and herbs and cooked until the skin is browned and crispy to add even more flavor.
Grilled Halibut with Roasted Red Pepper Sauce
A generous five cloves of garlic give this punchy, sweet roasted red bell pepper sauce (made using jarred, roasted red peppers) a mildly spicy bite. It's a terrific marinade for mild white fish, infusing fillets with flavor without making them tough.
Kingfish Escabeche
Instead of the typical fried fish, this version of escabeche showcases grilled kingfish, a rich and oily type of mackerel, bathed in an acidic pepper-and-onion marinade.
Grilled King Salmon with Meyer Lemon Relish
Floral and lightly acidic salsa brings out the buttery, rich flavors of grilled King salmon. Salmon is meaty enough to stay intact on a grill and gets meltingly tender as it cooks. Serve leftover salsa with grilled lamb, chicken, or pork.
Viet-Cajun Fried Catfish Po’boy
This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines.
Konkani Fish Kadi
To give this Southern spin on fish curry an upgrade, seek out Simmons catfish, raised in aquifer-fed ponds in the Mississippi Delta.
Honey-Pepper Coconut Shrimp
Although his breading technique at Rocky’s Hot Chicken Shack in Asheville, North Carolina is top secret, chef Rich Cundiff was kind enough to create this special riff on his coconut shrimp exclusively for us. A drizzle of syrupy honey glaze, infused with black pepper and lemon, adds a tart-swee...
Pla Pad Cha
White peppercorns and brined green peppercorns add pungency to crisp, tender snapper fillets in this quick recipe.
Crispy Fish Tacos
Rick Bayless updates this classic fish taco recipe by adding garlic and oregano to the beer batter for an extra punch of flavor. Serve on steamy corn tortillas with a dollop of crema and a splash of lime for a crispy, satisfying summer meal.
Chutney Fish
Marinating tender sea bass in turmeric, lal masala, and ketchup before coating with green chutney keeps each layer of flavor distinct and adds a beautiful ring of vibrant color to this crispy fried fish,
Fried Fish in Adobo
Swordfish marinated in a combination of olive oil, vinegar, garlic and paprika takes on superb tangy flavor. Chef José Andrés coats the fish in flour, then fries it until crisp, creating an irresistible little tapas snack.
Roasted Soy-Citrus Chilean Sea Bass
This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen's holiday table. To make it, Rushen bakes butter-rubbed fillets in a citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor wit...
Sizzling Garlic Salmon with Sheet Pan Potatoes
For this sheet pan dinner, baby potatoes, red onion, and spring onions get a head start in a hot oven, before they are joined by a side of salmon, slathered with mustard and drizzled with toasted garlic oil, which cooks alongside the vegetables for a seamless final presentation. Sommelier Erin Mi...
Spice-Roasted Halibut with Herbs and Tahini Salad
Chef Reem Assil's custom khalta hara blend from the spice company Burlap & Barrel includes toasted coriander, cumin, chile, and black lime. Those spices infuse halibut with layered, mild heat; sliced serrano, cilantro, and parsley add a fresh finish.
Slow-Roasted Salmon with Walnut-Olive Vinaigrette
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon.
Tikin Xic
Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. The famous Mexican pork dish cochinita pibil is prepared this way, and in the coastal states of Quintana Roo and Yucatán, fish gets the same treatment for a flavorful entrée.
Sea Bass Baked in Foil with Pesto, Zucchini, and Carrots
Aluminum foil is an easy and always-available alternative to the parchment paper traditionally used for cooking en papillote. As the fish and vegetables bake in their packets, they render a delicious broth that is then poured over the fish at serving time.
Baked Flounder with Parmesan Crumbs
Chef Nigel Slater combines freshly grated Parmesan with breadcrumbs to form a tasty, buttery topping for the flaky white fish. His recipe for baked flounder cooks in just 15 minutes.
Salt-Baked Branzino
Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—Provence’s version of pesto—and lemony cherry tomatoes
Marinated Fish with Salmoriglio Sauce
This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacularly delicious with many kinds of fish, not just those specified here; it's always best to simply trust your eyes and nose and buy what's freshest at the fish market.
Halibut in Parchment with Corn and Tomatoes
Chef Kristen Kish keeps it simple by roasting halibut, corn, tomatoes and green beans all in one simple packet, allowing the flavors to merge into one delicious meal.
Slow-Roasted Salmon with Tarragon and Citrus
The late chef and restaurateur Floyd Cardoz revealed his secrets to slow-roasting salmon to keep it moist and the flavor mild. Here, Cardoz flavored the rich fish with Provençal flavors like garlic, shallots, citrus, thyme, and fennel.
Crispy Baked Tilapia
Well-seasoned panko bread crumbs are browned first before coating the tilapia fillets, which adds an extra boost of flavor.
Sauvignon Blanc-Steamed Mussels with Garlic Toast
Toasted garlic bread and mussels made with Sauvignon Blanc come together in this classic steamed mussels recipe.
Roasted Branzino with Caper Butter
Whole branzino roasted with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. A caper compound butter takes the dish over the top.
Crispy Crab Cakes with Tomato Butter
The late chef Patrick Clark's crab cakes at Tavern on the Green were legendary, taking on a pop of flavor from chopped fresh jalapeño and a crispy exterior from panko. Chopped whitefish provides the structure in these crab cakes, offering more flavor and a richer texture than traditional binders...
Seared Tuna with Soy and Red Chiles
Soy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for pan-seared tuna.
Mussels with Harissa and Basil
Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Anisey Thai basil and salty-sour pickled onions compliment the sweet, plump mussels.
Buttery Shrimp with Peas and Potatoes
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
Maine-Style Lobster Rolls
Mary-Frances Heck refers to these lobster rolls as “knuckle sandwiches” because they showcase the knuckles—the segments that connect the claws to the carapace—which are the sweetest, most tender meat on a lobster.
Monkfish Piccata
Monkfish, with its tender, springy bite reminiscent of lobster, is firm and sweet enough to stand up to this lemony butter sauce enriched with white miso. Plenty of briny capers and caperberries help cut through the richness.
Venetian Shrimp with Polenta
Inspired by Schie con Polenta in Venice, Italy, David McCann tops simple polenta with garlicky, buttery shrimp he's cooked in white wine and chicken stock.
Cajun Seafood Boil
Shrimp, king crab legs, clams, sausage, potatoes, and corn are cooked together in a pot and served with a Cajun-spiced butter sauce for a family-style meal.
Herbes de Provence–Crusted Branzino and Fingerlings
Herbes de Provence, a blend of spices including lavender, thyme, and fennel, is a classic French ingredient. Williams Sonoma makes a particularly aromatic blend, which, when combined with softened butter and spread over fish and potatoes, helps to create a simple and flavorful weeknight meal.
Carolina Fish, Shrimp, and Okra Stew with Black Rice
Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells.
Cold Poached Salmon with Cumin Yogurt Sauce
Gently poach a large salmon fillet in water, wine, and aromatics then chill it and serve it with a creamy, flavor-packed yogurt sauce for an elegant dinner.
Clams in Garlic Sorrel Cream
Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don't skip the warm crusty bread to soak up the ...
Squid Ink Mafaldine Pasta with Uni Butter
Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet's extra-smoky dukkah.
Classic British Fish and Chips
Make your favorite pub meal at home with beer-battered fish and thrice-cooked fries.
Smoked Trout with Roasted Radishes and Fennel–Stone Fruit Salad
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish.
Cioppino with Fennel and Saffron
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse Boudet's version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and crushed red pepper add a subtle layer of heat.
Squid and Shrimp Fideuà with Allioli
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles.
Chicken-Bacon-Ranch Pasta Bake
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Juicy Lemon-and-Herb Roast Chicken
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Crispy Buttermilk Fried Chicken
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Coconut Chicken Curry
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Chicken Paprikash
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Chicken Tinga Tacos
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Za’atar Chicken
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