Sole à La Meunière

Classic bistro cooking at its best, sole meuniere maintains a balance between nutty brown butter and the lilt of lemon. A simple dish with complex results.

• Quick Glance
• 30 M
• 45 M
• 2

Octopus with Paprika

Octopus with paprika, AKA pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.

Sarde a Beccafico | Stuffed Sardines

This classic Sicilian sardine dish traditionally calls for rolling the sardines around the filling. Here the filling is sandwiched between the fish. Easy peasy.

Shrimp and Grits

Creamy Southern stone-ground grits are filled with Cheddar cheese, plump sauteed shrimp, crisp bacon, garlic, and green onion. A must-eat for grits fans.

Salt-Baked Wild Salmon with Tomato Aïoli and Potatoes

Salmon baked in a salt crust steams beautifully and is infused with all the rich flavors from the bones. Plus, cracking the crust is mighty impressive.

Salmon Fish Fingers with Asparagus and Spring Peas

Cook couscous. Press the seasoned little roly polies onto salmon fillets. Sauté until crisp yet tender. Sizzle spring veggies in butter. Accept accolades.

• Quick Glance
• 7

Mackerel with Onions and White Wine

This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.

Roasted Branzino with Lemon

Branzino, a small Mediterranean sea bass with a mild flavor and delicate texture, is enhanced here with a bright, fresh stuffing of fennel and lemon.

Clams and Sausage in a Cataplana

Clams, rich, spicy sausage, onions, tomatoes, garlic, and spices come together in a Portuguese cataplana, the spiritual ancestor of the pressure cooker

Steamed Cod with Ginger and Scallions

Steamed Pacific cod is cooked with aromatics that coax as much flavor from this dish as possible. The soy, ginger, and scallion lend a light Asian touch.

Brazilian Fish Stew | Moqueca

Known as moqueca in Portuguese, this fish stew is rich with peppers, onions, garlic, and a tomato-coconut broth–and, natch, fish.

• Quick Glance
• 40 M
• 4 H
• 19

Seafood Soup Amalfi-Style

This soup, which hails from Italy’s Amalfi Coast, takes its rich flavor from plenty of fish, San Marzano tomatoes, fennel, herbs, and a splash of spirits.

Oysters with Sweet Pepper Relish

The combination of peppers, both sweet and hot, lemon zest, cilantro, cinnamon, and cumin make these plump oysters something special.

Hunan Hot-and-Spicy Shrimp

For Hunan hot and spicy shrimp, shrimp are tossed in a peppery mix then seared in a kicky sauce of chiles, ginger, garlic, shallots. Fire-extinguisher hot.

Trenette with Langoustines

Trennette, a long, narrow, flat pasta noodle similar to pappardelle, is tossed in a simple sauce of spicy, garlicky oil. On top is a scattering of parsley.

Gravlax with Dill Mayonnaise

Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.

Shrimp Paste

Shrimp paste is a classic southern treat. Small shrimp is blended with butter, shallots, and spices. Smear the shrimp paste on biscuits or toast points.

Maple Glazed Tuna with Pear-Potato Salad

Maple glazed tuna is just that: tuna steak brushed with a maple syrup-mustard glaze. Along side is a salad of Yukon Gold potatoes, pears, nuts and greens.

Shrimp Risotto

Meaty shrimp stud this creamy, oozing risotto. The recipe’s flavor is deep thanks to a shrimp stock, made with the shells, which enriches the risotto.

Oyster Stew

This oyster stew is spilling over with fresh, plump oysters. The rich broth is made with both milk and cream. This is a great Thanksgiving and Christmas starter.