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Fish and Seafood - Page 3 of 69

  • How-To

    Salade Niçoise

    This classic French salad may not be exactly what you think it is.

  • Recipe

    Seared Scallops with Citrus Quinoa, Herbs, and Almonds

    Infused with bright, aromatic flavors and full of wonderfully contrasting textures, this dish offers excitement with every bite. Steaming the quinoa after simmering gives it a drier, fluffier texture.

  • Recipe

    Mustard-Rosemary Glazed Arctic Char with Melted Fennel and Leeks

    A robust mustard glaze is the perfect counterpoint to rich fish. Buttery sautéed fennel and leeks make a tasty bed for the fillets.

  • Recipe

    Grilled Tuna with Charred Corn and Watermelon Salsa

    This might look like typical salsa, but—surprise!—it’s made with watermelon. The fresh, sweet flavor of the melon and corn is balanced by minced chile and garlic.

  • Recipe

    Pasta with Calamari, Tomatoes, and Toasted Breadcrumbs

    In Italy, pasta paired with mild-flavored fish is not usually topped with cheese, but breadcrumbs often take its place. Here, the crisp texture and toasty flavor of the crumbs complement…

  • Recipe

    Sushi Rice Bowl

    All of your favorite Japanese flavors come together in this bowl.

  • Recipe

    Chilled Corn and Crab Soup

    A quick crab salad on top gives this ultra-silky soup a casually luxurious, lunch-on-the-patio feel.

  • Recipe

    Salade Niçoise

    There’s really no room for inferior ingredients to hide in this salad, so use the best produce and canned tuna you can find; I especially like ventresca-style tuna, which tastes…

  • Recipe

    Coconut Curry Rice Noodle Soup with Shrimp

    This soup—somewhere between a curry and a pho—gets its inspiration from Malaysian laksa. Fish sauce takes the place of the traditional shrimp paste, and jalapeños impart heat. There are many…

  • Recipe

    Braised Black Sea Bass

    A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want…