Fish & Seafood

Two bowls of North Carolina clam chowder with a torn slice of bread, two empty bowls, and several spoons beside them.

North Carolina Clam Chowder

No, not New England clam chowder. North Carolina clam chowder. It’s a brothier, clammier, lighter chowder that lets the clamminess come through. No complaints here.

  • (1)
  • 30 M
  • 2 H
  • 6
A person sitting in front of a plate of blackened grouper with peach jalapeño salsa.

Blackened Grouper with Peach Jalapeño Salsa

Remember the blackening craze in which EVERYTHING was baptized with a rock-your-world spice mix? This is one of the best expressions of it. And its on the table in half an hour.

  • Quick Glance
  • 30 M
  • 45 M
  • 0
Pieces of bayou fried shrimp in a paper towel-lined bowl.

Bayou Fried Shrimp

Say the word “bayou,” and we conjure romantic notions of swampy marshlands and, natch, Cajun fried shrimp.

  • (1)
  • 45 M
  • 1 H
  • 14
A salt-baked red snapper with all the flesh removed from the bones and a broken salt crust and knife beside the fish skeleton.

Salt-Baked Red Snapper | Lubina a la Sel

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you’ll ever experience.

  • (1)
  • 20 M
  • 1 H
  • 6
Pieces of perfectly grilled fish made with the technique explained in 'how to grill fish', on a rimmed baking sheet with a metal spatula.

How To Grill Fish

Scared of fish? We understand. Actually, it’s not the fish that scares most folks. It’s the cooking of said fish. Not anymore.

  • Quick Glance
  • 10 M
  • 25 M
  • 2
A hand holding a grilled fish taco topped with cilantro that is wrapped in a paper napkin.

Grilled Fish Tacos

You’ve had grilled fish tacos. But have you had tipsy fish tacos suffused with tequila? That’s what we thought.

  • Quick Glance
  • 25 M
  • 55 M
  • 0
A cataplana with slices of spicy chouriço sausage and sweet clams in a tomato-onion broth

Portuguese Clams and Sausage

Clams, spicy sausage, onions, tomatoes, garlic, and aromatics meld in the Portuguese equivalent of a wok (or whatever pot you happen to have handy).

  • (2)
  • 25 M
  • 35 M
  • 26