Fish & Seafood
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Published: December 2018
Seared Scallops with Polenta, Bacon, and Poblano PeppersA quick sear to add browning to the scallops transforms their flavor.
Published: June 2018
Shrimp and Green Bean Stir-Fry for TwoA simple technique—and the right choice of ingredients—is all that's standing be…
Published: April 2018
Shrimp Fried RiceUsing the pasta method for the rice cooks it in half the time and removes starch…
Published: December 2017
Pan-Seared Cod with Blistered Green Beans and Red Pepper RelishToo many recipes cover up cod's delicate flavor with potent ingredients. We used…
Published: June 2017
Tuna Steaks with Cucumber-Peanut SaladPeanuts give the cucumber salad a crunchy contrast, and the fish sauce and lime …
Published: June 2017
Smoked Salmon Niçoise SaladStarting the potatoes first and adding the
green beans later ensures that both …
Published: April 2016
Pecan-Crusted Trout with Creamy Lemon-Garlic SauceOur relationship with pecan-crusted fish turned out to be surprisingly one-sided…
Published: February 2016
Pan-Seared Scallops with Sugar Snap Pea SlawFor a fresh take on vegetable slaw, we
thinly slice snap peas for a sweet and c…
Published: February 2016
One-Pan Roasted Salmon with Broccoli and Red PotatoesSalmon, broccoli, and red potatoes all require different cooking times. That did…
Published: February 2016
Shrimp De JongheWe kept the important things in this Chicago classic—tender shrimp, buttery brea…
Published: December 2015
Steamed Mussels with Fennel, White Wine, and TarragonSimmering the broth for a few minutes
before adding the mussels allows the fenn…
Published: December 2015
Crab Louis SaladOnce the king of salads, this 20th-century concoction was relegated to the histo…
Published: December 2015
Coconut Shrimp with Mango Dipping SauceThis Miami classic has devolved into bad bar food. We wanted to bring it back to…
Published: October 2015
Pan-Roasted Salmon with Fennel and Orange SaladThe brightness of the citrus balances
the richness of the seared salmon. The cr…
Published: October 2015
Shrimp CreoleTo create an authentic Creole dish without using every spice on the rack,
we lo…
Published: August 2015
Seared Scallops with Pickled Peppers and CouscousSearing the scallops for just 3 minutes enhances their flavor without overcookin…
Published: August 2015
Paella for TwoPaella, with its long list of ingredients, can be
a production. But does it hav…
Published: August 2015
Cedar-Planked SalmonWhy bother cooking salmon on wooden planks? Preventing sticking is just one reas…
Published: June 2015
Shrimp and GritsMany modern versions of this Carolina favorite add too many frills.
We set out …
Published: June 2015
Grilled Cod and Summer Squash PacketsSummer squash and tomatoes cook at the same rate as the fish. An easy microwave …
Published: April 2015
Seafood and Chorizo StewFor this quick, weeknight meal, we start by cooking the chorizo and onion togeth…
Published: April 2015
Pickled ShrimpBright and crisp pickled shrimp make an excellent hors d’ oeuvre or first course…
Published: April 2015
Tuna Salad with Curry and GrapesRight out of the can, tuna is chalky and bland—you need to fix those problems
…
Published: April 2015
Tuna Salad with Apples, Walnuts, and TarragonRight out of the can, tuna is chalky and bland—you need to fix those problems
…
Published: April 2015
Tuna Salad with Hard-Cooked Eggs, Radishes, and CapersRight out of the can, tuna is chalky and bland—you need to fix those problems b…
Published: April 2015
Tuna Salad with Cornichons and Whole-Grain MustardRight out of the can, tuna is chalky and bland—you need to fix those problems
…
Published: April 2015
Classic Tuna SaladRight out of the can, tuna is chalky and bland—you need to fix those problems
…
Published: February 2015
Spicy Shrimp Lettuce Wraps with Mango SalsaFor flavorful and tender shrimp, we toss them in a mixture of salt, pepper, and …
Published: February 2015
Reduced-Fat Baked Stuffed ShrimpSurprise: We like this lower-fat version of baked stuffed shrimp even more than …
Published: December 2014
Pan-Seared Swordfish with Creamy Dijon-Caper SauceSlim 3/4-inch-thick swordfish steaks cook quickly in the skillet for this weekni…
Published: October 2014
Salmon Tacos with Latin SlawSkin-on salmon fillets hold together during cooking, and the skin helps keep the…
Published: October 2014
Shrimp BurgersTo capture the big shrimp flavor in this beloved Lowcountry dish, we had to make…
Published: August 2014
Seared Scallops with Spinach, Fennel, and Grapefruit SaladFor this weeknight meal, we sear the scallops for just 3 minutes to enhance thei…
Published: August 2014
Maryland Crab Cakes for TwoToo many crab cakes are tightly bound with bready fillers. We wanted a crab cake…
Published: June 2014
Grilled Shrimp with Coconut Rice SaladWe grill jumbo shrimp over a hot fire until lightly charred, and then serve the …