Crisped over an open flame.
A 15-minute French classic made with fresh, inexpensive ingredients.
Get crisp skin and tender, moist flesh using our technique for pan-seared salmon.
Tender, buttery, and meaty halibut for dinner.
A super-simple Hawaiian raw-fish classic.
lt makes the perfect Spanish-style snack.
A descendant of paella, with all the global flair of New Orleans mixed in.
Deeply browned scallops with a sweet, caramel-colored crust and a tender center.
For the best grilled shrimp, skewer them with shells still intact and toss with lemon and garlic. You'll end up with tender, juicy shrimp with a crisply charred crust.
Loaded with garlic and fresh herbs, this shrimp scampi is quick, easy, and packed with flavor.
Better tacos come from whole grilled fish.
Browned, flavorful, and perfectly cooked.
A simple salted salmon that recalls the Japanese breakfast staple.
Firm, meaty, and rare, like tuna should be.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
Plump, juicy, and packed with shrimp flavor.
The most refreshing seafood snack.
The secret is in the stock.
When you can't hop a flight to Spanish Basque country, this whole grilled fish will do.
For the plumpest, juiciest, tastiest shrimp cocktail, poach the shrimp in a flavorful broth.
A complete dinner for two for any night of the week.