Seafood

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Italian Seafood-Salad Pasta Salad With Vietnamese Noodles

Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss. More

Galician Empanada With Tuna, Onion, and Green Bell Pepper Filling

All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling. More

Singapore Noodles

It's not entirely clear where Singapore noodles—the stir-fried curried rice noodles with shrimp, pork, and vegetables—come from, though it's unlikely Singapore is the source. Regardless, they're a stir-fry classic, and are easy to make at home. Here's what you need to know, from how to choose the right rice noodles to how to make the stir-fry work on a home burner. More

Gravlax With Caraway, Coriander, and Mustard-Dill Sauce

Luxurious foods are, practically by definition, extremely expensive. Except for gravlax. For the price of a fresh piece of salmon, you can cure your own gravlax at home, then slice it and serve it as one of the most elegant hors d'oeuvres or light appetizers imaginable. In this recipe we cure it with sugar and salt, caraway, coriander, and dill, then serve it with a tangy mustard-dill sauce. More

Spanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún)

The Spanish are masters at packing RDS (Really Delicious Stuff) into cans. When I'm drinking a glass of sherry or a Rioja with my wife Adri, I could be content with a good loaf of bread, some excellent olive oil, and some RDS. This recipe—pimientos del piquillo rellenos de atún (that's Spanish for "peppers with some well-dressed tuna shoved inside'em")—requires two jars of RDS: piquillo peppers and oil-packed bonito tuna. But it still takes all of 15 minutes to put together. More

Quick and Easy Broiled Bluefish Fillets With Lime Aioli

A rich and juicy fish that's almost impossible to cook to the point of dryness, bluefish is practically custom-built for simple preparations like this one, where it's rubbed with a lime- and chile-spiked aioli, roasted until tender, then quickly broiled until browned on top. It's so easy, you can have it on the table in under 30 minutes. More

Chinese Steamed Whole Fish With Fermented Black Beans and Garlic

Food served during the Chinese Lunar New Year is full of significance, and one of the most important dishes is a whole fish. It symbolizes plentiful prosperity for this year and the next. It's also one of the most simple dishes to make. Here, it's steamed, then topped with fermented black beans, garlic, chili flakes, cilantro and ginger for plenty of fresh, deep flavor. More

Whole Roasted Branzino With Tangerine-Fennel Vinaigrette

A vinaigrette can be used for far more than just salads—after all, it's a legit sauce, and should be thought of as such. Here, we spoon a tangerine and fennel vinaigrette on whole roasted fish to add a splash of light, bright flavor. The fact that it can be thrown together so quickly is just gravy...er...we mean vinaigrette. More

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