Seafood

Sweet corn and fresh clams come together in this luxuriously creamy yet entirely dairy-free summer soup.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

A summer-inspired take on Thai sweet chili sauce with fresh peaches pairs perfectly with simply grilled scallops for an easy appetizer.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

A scaled-down seafood boil you can pull off on a weeknight with nearly any quick-cooking vegetables.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

Normally we’d cook meat or fish with the rice so the flavors mingle, but because shrimp cook so fast, we like to pan-fry them and toss with the rice at the very end. 

Creole seasoning is the key to adding a spice cabinet’s worth of flavor in just a few shakes in this one-pot dinner.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.