Big City Salmon with Martini Sauce

Salmon makes an easy, elegant entree when it’s swimming in a martini-inspired sauce. Hiccup.

  • Quick Glance
  • 25 M
  • 25 M
  • 0

Fritto Misto Amalfitano

You haven’t truly had fried seafood until you’ve had fritto misto, the unforgettable fried seafood made in the style of the Amalfi Coast. Trust us on this.

  • Quick Glance
  • 20 M
  • 40 M
  • 4

Salmon Cakes with Chipotle-Corn Salsa

A perfect party starter, these salmon cakes are lightly coated in panko and crisped in olive oil. Chipolte and corn salsa complements the rich salmon.

  • Quick Glance
  • 1 H
  • 1 H, 45 M
  • 0

Nicoise Salad

Nicoise salad, or salade Nicoise in French, is a composed salad. Fresh tuna, potato salad, egg, green beans, tomatoes, and greens are arranged and served.

  • Quick Glance
  • 40 M
  • 1 H, 30 M
  • 1

Steamed Lobster with Herb Sauce and Lobster Bisque

Steamed lobster and lobster bisque. What says summer in New England more? Corn and fingerling potatoes round out the feast perfectly.

  • Quick Glance
  • 2 H
  • 4 H
  • 0

Portuguese Scrambled Eggs with Salt Cod and Potatoes

A classic recipe in Portugal, this dish features softly scrambled eggs filled with fried potatoes and shards of salt cod. On top: olives and parsley.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 19

Crispy Rock Cod with Citrus Sauce

A simple seared fish fillet with a tart citrus lilt, this recipe comes together with ease even on the craziest of weeknights.

  • Quick Glance
  • 10 M
  • 30 M
  • 0

Stuffed Quahogs

For a taste of Martha’s Vineyard away from the coast make these stuffed quahogs – hard shell clams – to enjoy with an evening drink before dinner.

  • Quick Glance
  • 50 M
  • 1 H, 20 M
  • 0

Tennessee Shrimp and Grits

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire sauce.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 5

Monkfish in a Tomato-Olive Sauce

Monkfish fillets are wrapped in escarole leaves, which keeps the fillets moist. The monkfish packets are served up in bowls with a tomato-olive sauce on top. A simple weekday meal.

  • Quick Glance
  • 1 H
  • 1 H
  • 0

Black Pepper Shrimp with “Sun-Dried” Pineapple

Sweetly salty. That’s the lovely thing about this shrimp stir fry. The pineapple is dried in the oven to intensify the sweetness.

  • Quick Glance
  • 40 M
  • 2 H, 40 M
  • 0

Pacific Oysters with Asian Vinaigrette

Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.

  • Quick Glance
  • 25 M
  • 25 M
  • 0

Skillet-Roasted Shrimp

Finger food at its best: tender shrimp dipped in garlic butter. Cooking the shrimp in their shells intensifies the flavor and keeps them moist.

  • Quick Glance
  • 25 M
  • 1 H
  • 0

Baked Seafood Imperial

Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • 0
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