Fish & Seafood

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Peruvian Fish Ceviche with Radishes and Orange
From the EpisodeLatin Summer Favorites
Published: May 2018
Peruvian Fish Ceviche with Radishes and Orange
Bright citrus is great with fresh seafood—provided that the acid doesn't overwhe…
Brazilian Shrimp and Fish Stew (Moqueca)
From the EpisodeA Taste of Brazil
Published: January 2018
Brazilian Shrimp and Fish Stew (Moqueca)
This coconut milk–based stew has such big flavor yet comes together so quickly t…
Cod Baked in Foil with Leeks and Carrots
Published: October 2011
Cod Baked in Foil with Leeks and Carrots
Unless you’re a whiz at origami, parchment-baked fish can be long on labor and s…
Linguine with Seafood (Linguine allo Scoglio)
From the EpisodeItalian Seafood Suppers
Published: May 2017
Linguine with Seafood (Linguine allo Scoglio)
No matter how much shellfish you pack into the pot, the pasta in dishes such as …
Miso-Marinated Salmon
Published: September 2015
Miso-Marinated Salmon
Turns out, miso is one of the best ways to flavor salmon—inside and out.
Everyday Pad Thai
From the EpisodeFlavors of Thailand
Published: September 2016
Everyday Pad Thai
In Thailand, pad thai is built on pantry staples. Could we create a satisfying, …
Paella on the Grill
From the EpisodeA Spanish Affair
Published: May 2016
Paella on the Grill
A live fire lends Spain’s beloved rice dish subtle smoke and a beautifully cara…
Grilled Shrimp and Vegetable Kebabs
From the EpisodeMediterranean Grill
Published: July 2016
Grilled Shrimp and Vegetable Kebabs
Can shrimp and vegetables ever achieve perfection on a single skewer?
Pan-Seared Salmon
From the EpisodeSeafood Supper
Published: May 2016
Pan-Seared Salmon
For a crisp crust and a juicy interior, the key is doing less, not more.
Shrimp Scampi
From the EpisodeSeafood Supper
Published: November 2015
Shrimp Scampi
Making a passable version of this restaurant standard is easy enough, but for tr…
Braised Halibut with Leeks and Mustard
From the EpisodeBraised to Perfection
Published: January 2015
Braised Halibut with Leeks and Mustard
Braising is not just for tough roasts. It can also give you supple, perfectly co…
Fried Brown Rice with Pork and Shrimp
Published: May 2015
Fried Brown Rice with Pork and Shrimp
We figured out a single substitution that both eliminates the need for leftover …
Crispy Salt and Pepper Shrimp
Published: September 2014
Crispy Salt and Pepper Shrimp
In this pungently spiced Chinese restaurant classic, the shells are every bit a…
Southern Shrimp Burgers
Published: May 2015
Southern Shrimp Burgers
A good shrimp burger should be first and foremost about the shrimp. Our recipe f…
Grilled Bacon-Wrapped Scallops
Published: August 2012
Grilled Bacon-Wrapped Scallops
How do you translate this time-tested hors d’oeuvre into a grilled entrée? With …
Grilled Fish Tacos
Published: September 2014
Grilled Fish Tacos
For a fish taco that doesn’t require the mess of deep frying, we turned to the g…
Sesame-Crusted Salmon with Lemon and Ginger
Published: January 2014
Sesame-Crusted Salmon with Lemon and Ginger
For a rich, full-flavored coating, we looked to Japan—and the Middle East.
Cioppino
From the EpisodeSeafood Specials
Published: May 2014
Cioppino
Fish and shellfish piled high in a flavorful broth make this San Francisco stew …
Shrimp Fra Diavolo
From the EpisodeSeafood Specials
Published: November 2013
Shrimp Fra Diavolo
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we starte…
Oven-Steamed Mussels
From the EpisodeAt the Seafood Counter
Published: July 2013
Oven-Steamed Mussels
Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. …
Garlicky Roasted Shrimp with Parsley and Anise
From the EpisodeAt the Seafood Counter
Published: January 2013
Garlicky Roasted Shrimp with Parsley and Anise
Peeling shrimp before roasting them keeps things neat and tidy at the table—but …
New England Lobster Rolls
Published: July 2013
New England Lobster Rolls
The sandwich is easy. The challenges are dealing with a live lobster and knowing…
Herb-Crusted Salmon
From the EpisodeSalmon and Latkes
Published: April 2013
Herb-Crusted Salmon
For a crust both herby and crunchy, we had to take it apart in order to keep it …
Grill-Smoked Salmon
Published: June 2013
Grill-Smoked Salmon
There’s more to smoked salmon than the thin, glossy slices stacked on bagels. Wi…
Best Crab Cakes
Published: August 2013
Best Crab Cakes
Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We w…
Poached Fish Fillets with Sherry-Tomato Vinaigrette
From the EpisodeTwo Ways with Fish
Published: March 2013
Poached Fish Fillets with Sherry-Tomato Vinaigrette
Restaurants have an unusual technique for turning out supremely moist, tender fi…
Easy Salmon Cakes
From the EpisodeTwo Ways with Fish
Published: June 2013
Easy Salmon Cakes
What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a…
Grilled Scallops
From the EpisodeTime to Grill
Published: June 2012
Grilled Scallops
A blazing-hot fire can render scallops beautifully crisp on the outside and juic…
Baked Sole Fillets with Herbs and Bread Crumbs
From the EpisodeSalmon and Sole
Published: May 2012
Baked Sole Fillets with Herbs and Bread Crumbs
Delicate sole demands precise timing and a gentle touch. Was there a way to roll…
Glazed Salmon
From the EpisodeSalmon and Sole
Published: February 2013
Glazed Salmon
Glazed salmon usually falls victim to the harsh heat of the broiler. We turned d…
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
From the EpisodeSummertime Supper Fare
Published: June 2012
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool,…
Greek-Style Shrimp with Tomatoes and Feta
From the EpisodeShrimp in a Skillet
Published: July 2013
Greek-Style Shrimp with Tomatoes and Feta
This easy weeknight Greek dish defies the old saw that seafood and cheese don't…
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
From the EpisodeShrimp in a Skillet
Published: May 2012
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
If meat and shrimp behave vastly differently when cooked, why are most shrimp st…
Skillet-Roasted Fish Fillets
From the EpisodeSeafood in a Skillet
Published: July 2013
Skillet-Roasted Fish Fillets
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To p…
Pan-Seared Scallops
From the EpisodeSeafood in a Skillet
Published: April 2013
Pan-Seared Scallops
Juicy, crisp-crusted perfection means overcoming two obstacles: chemically treat…
Shrimp Tempura
From the EpisodeClassic Asian Appetizers
Published: March 2013
Shrimp Tempura
Japanese chefs spend years learning how to create a light, crisp coating on thes…