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Coconut Lime Shrimp

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful...

Author: Melissa Clark

Crawfish Étouffée

This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée,"...

Author: The New York Times

Sheet Pan Shrimp Gratin

The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling of mozzarella and Gruyère - form a crisp, almost...

Author: Eric Kim

Grilled Swordfish With Smoky Tomato Anchovy Salsa

This is a simple summer fish dish with robust flavors. Swordfish would be the first choice, for its meatiness and ease of grilling, but any firm-fleshed white fish, such as halibut, monkfish, corvina or...

Author: David Tanis

Sesame Crusted Fish With Butter and Ginger Sauce

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps...

Author: Mark Bittman

Monkfish Roasted With Herbs and Olives

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness,...

Author: David Tanis

Grilled Shrimp Skewers With Roasted Red Pepper Sauce

Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading...

Author: David Tanis

Fluke au Gratin

This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island...

Author: Sam Sifton

Sautéed Scallops With Crushed Peppercorns

Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green...

Author: David Tanis

Grilled Swordfish With Corn Salad

Swordfish is one of the easiest fish to grill. Because it's firm and thick, it can be cooked over hot coals for a while to pick up their smoky flavor, and it doesn't fall apart when flipped. Serve with...

Author: Ali Slagle

Pan Seared Salmon With Celery, Olives and Capers

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Author: Yotam Ottolenghi

Swordfish With Caramelized Eggplant and Capers

Soft, caramelized eggplant and chunks of meaty swordfish vie for your attention in this complexly flavored main course. The eggplant, first broiled, then simmered with wine, diced fresh tomatoes, olives...

Author: Melissa Clark

Salmon With Yogurt Curry Sauce

With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon...

Author: Mark Bittman

Striped Bass all'Amatriciana

The robust amatriciana sauce that so beautifully complements the baked fish in this dish is never made with fresh tomatoes; using canned tomatoes greatly simplifies the recipe and reduces the cooking time....

Author: Florence Fabricant

Fish With Citrus Chile Sauce

This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel...

Author: Ligaya Mishan

Mustard Salmon With Spring Vegetable Stew

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse...

Author: David Tanis

Fried Fish With Vodka and Beer Batter

Heston Blumenthal, the chef at the Fat Duck near London, updated classic British fish and chips in his book "In Search of Perfection" (Bloomsbury, 2006), using a batter that includes beer and vodka. The...

Author: Harold McGee

Flounder With Herb Blossom Butter

Herb blossom butter sounds fancy, but it's really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering...

Author: David Tanis

Sheet Pan Shrimp Boil

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own...

Author: Millie Peartree

Pan Fried Halibut With Spiced Chickpea and Herb Salad

Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder...

Author: Yotam Ottolenghi

Grilled Sea Scallops With Yellow Beets, Cucumbers and Lime

Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are...

Author: David Tanis

Hake With Clams in Salsa Verde

This Basque classic from Marti Buckley's cookbook "Basque Country: A Culinary Journey Through a Food Lover's Paradise," requires a bit of quick stove work once the clams start to open. You must be sure...

Author: Florence Fabricant

Swordfish BLT

Here's a summery take on grilled swordfish, dressed with the fixings for that ever-popular, all-American sandwich, the BLT. No, it's not a slice of grilled swordfish in a sandwich, though that might not...

Author: Florence Fabricant

Grilled Salmon Escabeche

This recipe yields both tender salmon and crisp skin, while also solving for salmon's tendency to stick and fall apart on the grill. First, cooking the salmon skin-side down the whole time protects its...

Author: Ali Slagle

Seared Fish With Creamed Kale and Leeks

This satisfying weeknight meal involves three simple components - fish, kale and rice - and builds flavor from just one versatile element requiring a little labor: leek-infused cream. Sauté leeks, garlic...

Author: Alexa Weibel

Centerpiece Salmon With Thai Basil and Browned Butter

This side of salmon is a festive centerpiece dish for when you don't want to serve meat. You can add plain or fried rice, steamed greens and roasted carrots or pumpkin to the sunchoke and potato salad,...

Author: Yotam Ottolenghi

Country Fried Chesapeake Catfish With Jalapeño Mint Aioli

At his Succotash restaurants, Edward Lee serves this dish with pickled scuppernongs, a Southern variety of grape. You can serve it as is or add pickled red grapes or fresh, halved grapes for a punch of...

Author: Jane Black

Uncle Glenn's Onaga (Steamed Red Snapper With Somen)

In Hawaii, onaga is the most prized kind of snapper and the centerpiece of festive meals. Glenn Yamashita steams the whole fish, Chinese-style, with a sour-salty stuffing, a topping of preserved vegetables...

Author: Ligaya Mishan

Five Peppercorn Fish Fillets

Firm white-fleshed fish fillets, like halibut, striped bass or grouper, take well to this simple, peppery butter sauce. A mix of different peppercorns - black, green, rose, Sichuan and Timut (from Nepal)...

Author: David Tanis

Fish Stuffed With Herbs, Walnuts and Pomegranate

During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate...

Author: Samin Nosrat

Grilled Jerk Shrimp

Sweet shrimp are the perfect canvas for this spicy jerk seasoning made with fresh chiles, fragrant thyme, scallions, garlic and spices. After a quick 15-minute marinade, the shrimp cook in mere minutes,...

Author: Kay Chun

Mackerel With Pistachio and Cardamom Salsa

This is a summer starter that works just as well as a main course, served with some herb-filled rice or fried potato slices. Both the cream and the cardamom salsa can be made in advance so you can have...

Author: Yotam Ottolenghi

Monkfish Roasted With Herbs and Olives

Firm-fleshed fish can be described as "meaty" - monkfish fits this category - and are often best roasted in a hot oven. Tart lemon slices, aromatic herbs and olives enhance and complement that meatiness,...

Author: David Tanis

Sesame Crusted Fish With Butter and Ginger Sauce

This recipe came out of a 2005 kitchen cage match between Mark Bittman and the chef Jean-Georges Vongerichten, in which Bittman, the home cook, sought to cook Chef Vongerichten's food more simply and perhaps...

Author: Mark Bittman

Bún Kèn (Coconut Fish With Noodles)

This version of bún kèn, a deeply delicious street food specialty of Kiên Giang Province in southern Vietnam, comes from the chef Diep Tran, who traveled to the region while researching "The Red Boat...

Author: Tejal Rao

Meen Gassi (Fish Curry)

Sour with tamarind, full-bodied with coconut and smoldering with dry red chiles, this dish has roots in the coastal city of Mangalore. In India, a cook might reach for Byadagi chiles from Karnataka to...

Author: Tejal Rao

Sheet Pan Shrimp Boil

There is absolutely nothing like a shrimp boil, but this flavorful recipe captures its essence by roasting the ingredients on a sheet tray instead of simmering them in a pot of broth. Serve it on its own...

Author: Millie Peartree

Pan Fried Halibut With Spiced Chickpea and Herb Salad

Fresh spinach, herbs and spring onions come together here in a salad with crispy chickpeas, which is served with halibut and a punchy yogurt sauce for a quick and delicious supper. The Persian lime powder...

Author: Yotam Ottolenghi

Flounder With Herb Blossom Butter

Herb blossom butter sounds fancy, but it's really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering...

Author: David Tanis