Poach salmon in the same thyme- and garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.
Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.
This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.
Salting fish removes the fishy-tasting juice from the flesh.
Quick-cooking shrimp is a weeknight savior. Keep these recipes in your back pocket for dinner emergencies.
If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.
Fish dishes you can feast on.
Garlicky, buttery shrimp scampi is an Italian-American restaurant staple that takes little more than a skillet and 15 minutes of your time to make at home.
Scallops make dinnertime fancy with very little effort.
Knock two of the seven fishes off your list with just one scoop.
Chopped fresh oysters lend depth and moisture to this classic Thanksgiving side dish.
When you want to gather on a weeknight, you could absolutely order in. Or, you could make a fancy-ish dinner that’s even easier than figuring out what kind of pizza everyone is into.
The complex flavor of this dish—briny, aromatic, slightly spicy—belies the extraordinarily simple method of actually making it.
Charred on a grill or tossed into a salad, these are our favorite way to eat salmon when the weather warms up.
If any risotto could be a summer dish, it’s this one, topped with perfectly caramelized scallops and flavored with fresh basil and pineapple juice.
Juicy ripe peaches and beautiful pink salmon scream summer. A little curry paste and herbs keep this sweet- spicy curry squarely in the savory realm, and a drizzle of reduced coconut cream cools things off.
People always want bread to dip into their clam broth, so why not put the clams right on the bread from the get-go?
This brothy soup feels like coastal Oaxaca in a bowl. It has tons of herbs, buttery shrimp, a light spicy-smoky broth—and chochoyotes, dumplings made from fresh masa or masa harina.