Cedar Plank–Grilled Salmon1/15
Imagine, if you can, a technique that imbues salmon with a touch of smoke and ensures your pricey catch doesn't stick to the grate. You're welcome.
Flounder with Lemon Butter Sauce2/15
Easy, elegant, and exceptionally buttery. Pretty impressive for something that you toss together in less than 15 minutes, wouldn't you agree?
Baja-Style Tempura Fish Tacos3/15
Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.
Seafood Gumbo4/15
Seafood gumbo loaded with shrimp, such as this classic Cajun recipe, screams for a cold beer and a lazy weekend afternoon dedicated to nothing but cooking.
Cheesy Fish Crackers5/15
No preservatives. No artificial coloring. Just real, honest-to-goodness ingredients—and maybe a little goldfish giddiness.
Fancy Fish Sticks6/15
We believe in feeding kids real foods. But when you think about it, how much more real does it get than fish and bread crumbs?
Spiced Shrimp with Paprika Mayonnaise7/15
This crowd-pleasing spiced shrimp is served hot, hot, hot alongside a dip that's sigh-inducingly cold.
Crawfish Boil8/15
Call some friends, set a pot of water to boil, and chill some beer. There's mudbugs to be had.
Lobster Roll9/15
Just like what you'll find along the winding highways and byways of coastal Maine--a toasted bun cradling supple mayo-swaddled lobster.
Roasted Salmon with Dill Sauce10/15
Stunning in its simplicity, this whole roast salmon makes for a pretty--and pretty impressive--presentation, to say nothing of its super suppleness.
Salt-Baked Red Snapper | Lubina a la Sel11/15
Bury a whole snapper in a heap of wet salt, shove it in the oven, and forget about it. Your reward for so little effort? Moistest fish ever.
Lobster Fra Diavolo12/15
This swanky pasta dish, gilded with chunks of sweet, sweet lobster and hints of finely chopped chile, lends a little extravagance to everyday spaghetti.
Smothered Shrimp, Andouille Sausage, and Grits13/15
Our most requested recipe, this ridiculously rich dish takes its heat from andouille, its creamy comfort from grits smothered in cheese.
