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Fish & Seafood
Carolina Fish Shrimp and Okra Stew with Black Rice
Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells. Worcestershire adds an additional hit of umami, while fresh okra helps thicken the broth. Read more about Alexander Smalls and his epic Harlem dinner parties in “To Dine, with Love.”
Fish & Seafood
Cold Poached Salmon with Cumin Yogurt Sauce
Gently poach a large salmon fillet in water, wine, and aromatics then chill it and serve it with a creamy, flavor-packed yogurt sauce for an elegant dinner.
Fish & Seafood
Thai Style Shrimp Cocktail
Using a fork to crush the garlic for the aioli leaves it sweeter and less pungent while still breaking down the fibrous cloves for a creamy dipping sauce. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.
Fish & Seafood
Clams in Garlic Sorrel Cream
Chef Eric Adjepong's steamed clams get a burst of bright flavor from green, tangy sorrel. If you can't find sorrel, or it's out of season, Adjepong recommends using fresh basil and adding a little extra lemon juice to mimic its tart, lemony flavor. Don't skip the warm crusty bread to soak up the delicious sauce.
Fish & Seafood
Squid Ink Mafaldine Pasta with Uni Butter
Briny, savory uni butter is a delicious way to dress freshly cooked pasta — especially when you finish the dish with chef Brandon Boudet's extra-smoky dukkah.
Fish & Seafood
Shrimp Scampi with Garlicky Miso Butter
White miso adds briny depth to this weeknight favorite.
Fish & Seafood
Salvadoran Style Pescado Frito Fried Fish
Delicate, meltingly tender whole trout gets crispy skin from a quick sear in a cast-iron skillet.
Fish & Seafood
Classic British Fish and Chips
Make your favorite pub meal at home with beer-battered fish and thrice-cooked fries.
Fish & Seafood
Smoked Trout with Roasted Radishes and Fennel Stone Fruit Salad
At Racines in New York City, Diego Moya served confit trout with an almond oil, apricot kernel vinegar, and honey vinaigrette with tart underripe peaches. This homage leans on store-bought smoked trout and aged sherry vinegar for a weeknight-friendly dish. Pascaline Lepeltier pairs a dry, powerful, but nervy white: Jurançon Sec. "The aromas are unique, a mix of delicate passion fruit, freesia, lemon verbena, sage, dry honey, and so much smoked salt."
Fish & Seafood
Kwames Escovitch Snapper
In Jamaica, escovitch fish — fish that's fried and then topped with pickled, thinly sliced vegetables — is everywhere. In Onwuachi's version, a garlicky marinade forms a crust as the fish cooks, adding flavor and keeping the snapper moist and tender, and a pickled tangle of thinly sliced chiles, carrot, and onion—makes a punchy, crunchy topping for crispy fried whole snapper.
Fish & Seafood
Grilled Grouper
Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish.
Fish & Seafood
Smoked Fish Dip
This tasty dip is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia.
Fish & Seafood
Cioppino with Fennel and Saffron
An abundance of seafood and three types of fennel (bulb, seed, and pollen) infuse Boudet's version of this San Francisco fish stew with remarkable flavor, while Calabrian chile paste and crushed red pepper add a subtle layer of heat. Because the West Coast is famous for their Dungeness crab, a large orange crab with meaty claws, it makes a dramatic showing in this seafood-packed dish. Dungeness crab are available fresh from November through June, but this dish can be made any time since many fish markets have cooked and frozen crabs available year round.
Fish & Seafood
Fried Oysters with Remoulade
These crunchy fried oysters are an elegant, fun appetizer. They are served with a creamy remoulade made with mayonnaise, horseradish, capers, hot sauce, and Creole mustard— the perfect dipper for the crispy oysters. Even better, this recipe adjusts easily; for a smaller group just cut it half. Or turn this into a meal and make oyster po' boys: Cut 6 (6-inch) French rolls crosswise, and toast the rolls. Spread the rémoulade evenly on bottoms of the rolls, and top with the fried oysters, chopped lettuce and tomatoes, and dill pickles. Serve immediately.
Fish & Seafood
Squid and Shrimp Fideuà with Allioli
In this one-skillet main course inspired by winemaker Mireia Taribó's homeland of Catalonia in northeastern Spain, slowly sautéed squid and shrimp nestle into a bed of short, thin noodles. The fideuà noodles soak up the seafood stock and onions as they cook, their flavor intensifying as they crisp on the bottom of the pan. Be careful not to overcook the seafood — especially the squid — during the initial sauté. Taribó loves to serve this at dinner parties at her California winery, Camins 2 Dreams.