Fish & Seafood

Tender pieces of cod are coated in a garlicky almond flour and pan-fried. The cucumber salsa adds a cooling note. Pssst. You’ll never miss the tortillas.

Creamy, easy, and can be made with ingredients in your fridge and pantry. You’re just a quick half-hour away from a wicked good meal.

For lobster thermidor, lobster is cooked and then coated in a rich thermidor sauce, seasoned with mustard and tarragon, and scooped back in the shell.

Three ingredients. One pot. And less than 15 minutes from stovetop to table—barely enough time to uncork a bottle of wine or crack open a beer. Somehow, we think you’ll manage.

Tanya Holland gives us Southern comfort food with Big Easy flair. That’s what we think of these perfectly spiced shrimp swimming in a slightly spicy sauce with ample cheesy grits to soak it all up.

Two types of coconut make these shrimp something to crave. Crispy, chewy, sweet, and juicy, they make a perfect appetizer or entrée.

Bread crumbs. Garlic. Parsley. Olive oil. And a damn hot oven. You can understand why it’s a classic.

Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.

Salmon piccata for 2 is a recipe for love–the love of good food, natch. A pan sauce of white wine, lemon, and capers provides the perfect finishing touch.

“11/10!!!” “Ridiculously fast! Ridiculously good!!” “Where has this recipe been my whole life!?” “The flavors, the simplicity.” That’s what we’re hearing about this quickie of a salmon supper.