Our Best Fish & Seafood Recipes

The sauce is so incredible.

Start with the honey-garlic salmon.

It’s shrimply the best.

Plus, it’s a complete meal.

They're shockingly simple to make.

There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: Nobu restaurant’s miso-marinated black cod, a classic Japanese-influenced recipe that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

It’s fast and fancy.

It’s ready in about 30 minutes.

The pantry staple is a mealtime hero.

Mahi mahi is a firm, lean white fish that hails from warm waters off of places like Hawaii or the Gulf of Mexico. It’s a great, less expensive alternative to halibut, and can be grilled, broiled, or even fried. But one of our favorite ways to prepare it is to simply pan-sear it, which lets the flavors and flaky texture shine. Searing it in a pan also lets you make a buttery, lemon-y sauce to drizzle all over the fish.

Shrimp scampi has always been one of my go-to weeknight dinners. It’s quick, comforting, and full of garlicky, buttery flavor. It’s the kind of dish I turn to when I want something that feels special, but takes almost no time to make. Traditionally, it’s made with garlic, lemon, white wine, and butter, all tossed with shrimp. For my version, I swapped out the usual scampi sauce for something with a little more punch: cowboy butter!

It’s sure to please a crowd.

Shrimply delicious.

Start with the tuna pasta salad.

It comes together in no time.

Whether you’ve committed to making shrimp a dinnertime staple or are simply bored with boneless chicken, look no further than this tiny and tasty crustacean. Not only is shrimp quick-cooking and readily available fresh at the fish counter, but it’s also one of the few varieties of seafood that’s just as good, if not better, bought frozen.Tender and sweet, shrimp is the perfect protein to serve atop salads, chop for easy ceviche, or nestle among noodles.

You'll want to put the sauce on everything.

Vinho Verde is a must.

I can feel the salty coastal breeze.

A seafood boil never fails to please. With ingredients like shrimp, crab legs, and lobster, seafood-lovers will be RSVPing real fast to your boil. For a perfectly cooked seafood boil, the order of when to add ingredients is everything. As a Louisiana girl, I’ve got this pacing down to a science after many Easters and 4th of Julys as sous chef for my favorite boil masters (what I call the cool people who host boils year after year).

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.If you don’t think you like catfish then somebody didn’t do something right. Perfectly fried, Southern-style catfish — whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river — should not be underestimated.

For a dinner as fiery as the grill it’s cooked on, look no further than firecracker-style shrimp skewers. These shrimp are grilled and glazed with a spicy-sweet marinade that will have you licking your fingers and reaching for (at least) one more. Here’s how to make them. Only six ingredients. Make the glaze with pantry-friendly ingredients like brown sugar, hot sauce, and apple cider vinegar. Serve straight from the skewer, scatter over rice, or tuck in a taco.

It’s surprisingly easy to make.

The dressing is liquid gold.

It’s shrimply delicious.

Put down that jar of Alfredo sauce.

As a teen of the ’90s and former frequent patron of Red Lobster (my all-time favorite chain restaurant), I’ve always loved coconut shrimp. The coconut calls out to my tropical sensibilities, and I don’t need to convince you of the glory that is crispy breaded shrimp. Whenever a platter of the nostalgic appetizer is set in front me, I gleefully pop them into my mouth one by one until every last morsel is consumed.

Restaurants can’t compete with this.

Salmon croquettes are a low-lift, weeknight-friendly recipe that rely on pantry staples. In this recipe, I start with canned salmon and punch up the flavor with capers, lemon juice, garlic powder, and onion powder. Serve the croquettes with a green salad on the side or pile them on top of the greens. A vinegary coleslaw would be great, too.Mix things up and tuck the croquettes in a pita and top with an herby yogurt sauce and some chopped fresh veggies, like lettuce, tomato, and cucumbers.

Perfectly caramelized with a tangy, sweet glaze that’s irresistibly juicy and full of flavor.

Learn how to make this simple, satisfying Mexican shrimp staple.

I always forget how good, healthy, and easy fish tacos are until I make them and vow to do it more often. They’re remarkably adaptable to any type of not-too-expensive fish you might find in your local market. The textural contrast between lightly crispy fish, corn tortillas, and crunchy cabbage slaw is a big part of this simple recipe’s success. Quick and easy. The fish is incredibly simple to prepare.

The spicy serrano lime sauce is so good, you’ll want to drink it by the spoonful.

Ready in just 30 minutes.

Unless you live particularly close to the ocean – the Northeast in particular – lobster is probably a rare indulgence saved for special occasions (or trips to Vegas – don’t ask me why). Either way, lobster bisque is definitely not something that most folks make at home on a regular basis. Whether it’s the thought of killing a lobster, or just the high price tag, there’s plenty of reasons to stay far, far away.

During the summer I always cook a few things in the smoker as a good reason to have an outdoor party or two. Nothing brings forth all the natural flavors of salmon like a good slow smoker — the taste is a gift for those who took the time to plan and prepare properly. I appreciate the process of it all, and always use homemade rubs and cures to make it more personal.

Move over, ham.

The spicy lemon sauce is everything.

Cutting meat out of your diet may seem like a huge change — but adopting a pescatarian diet is actually really accessible. While a pescatarian diet does exclude red meat, poultry, lamb, and pork, there’s a whole lot more that’s fair game for eating. Vegetables, grains, fruits, legumes, beans, cheese, eggs, and yogurt are all encouraged, and the pescatarian diet puts an emphasis on fish and shellfish as a source of protein.

Ready in 15 minutes!

Super easy!

The only clam chowder I had when I was growing up in California came out of a can, and our family considered it a treat. I loved the briny, creamy soup with the chunks of potatoes and chewy clams, and picked it over chicken noodle every single time. Then I had fresh clam chowder and my eyes were opened: One of my favorite soups was even better, especially when oyster crackers were scattered on top!

Perfect for feeding your loved ones.

A drizzle of hot sauce is a must.

The sauce is perfect for spooning on top of rice.

I’ve made it three times already!

Don’t forget the garlic aioli.

Bonus: There's bacon, too.

It’s simple but spectacular.