Other Fish and Seafood
Though salmon, tuna, and shrimp are probably the most popular, be sure to consider other seafood treasures that cook up into great meals. From swordfish to paella to fish tacos, these easy recipes explore a host of other fish possibilities.See Popular Other Fish and Seafood Recipes
When it comes to fish and other seafood, the only distinction used to be "fresh" or "frozen." Then there came "wild" and "farmed."As more consumers have become concerned about the health of the oceans and sustainability, various eco-friendly labels and sustainability certifications have flooded the fish marketplace.
What's an eco-conscious seafood lover to do? Anyone concerned with the environmental impact of the food they buy can look for the USDA "organic" label on everything from apples to smoked sausage, but one big swath of the grocery store remains organic-free: the seafood counter. There are currently no national standards for what might constitute "organic" seafood.
Le Bernardin chef Eric Ripert is a master at weaving together unexpected ingredients, like this tender charred octopus with a sauce of salty fermented black beans and sweet pear. Finding a wine pairing for such a complex dish, however, is a challenge. "It needs a very aromatic wine, just to stand up to all the flavors," says wine director Aldo Sohm.
This luxe surf and turf features escolar, a deliciously fatty fish, and extravagantly marbled Kobe or wagyu beef.
Bob Chambers, a private chef and former F&W staffer, created this delectable butter-fried sea bass with an easy, lemony sauce.
Bisquick Heart Smart® recipe! Trying to eat more fish? Adding herbs is a tasty way to savor your favorite fillets.
Chef Maurizio Quaranta serves a fusion of Liguria's seafood and Piedmont's hill-country food. In this recipe, he roasts sea bass with olives and tomatoes until the fish is crisp and succulent. His special touch is spooning toasted warm pine nuts over the fish before serving.
To get his son Braedon to eat fish, Shea Gallante fries it in a seasoned crust. "My son's like me: He goes for strong flavors, not wimpy ones," he says.
When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bass works, too. They advise leaving the skin on the fish because it crisps up so nicely.
Having a dinner party? Here's a terrific recipe that requires a little bit of work, but you'll see that it's absolutely worth it. Nicoise olives, capers, white wine and Dijon mustard are just some of the ingredients that come together to season this company's coming dish.
In just 15 minutes you can add a little island flair to sauteed fish that's finished in a fresh and kicky pineapple mango salsa.
When you need a no-fail main dish, rely on this easy-to-assemble fish soup.
Fresh clams are steamed in a savory blend of Swanson® Chicken Broth, white wine and diced tomatoes accented with bacon, chorizo sausage, garlic and cilantro.
Moist and tender, these crispy golden fried clams are a treat, especially when served with two homemade dipping sauces.
For the FourCoursemen dinners (as well as his restaurant, Farm 255), chef Matt Palmerlee loves to use sustainable seafood like the line-caught sea bass here. He sometimes makes the dish with Muscadine grapes, a sweeter, more complex fruit from the American South.
Gently braised in red wine until tender, this octopus is simmered in a rich, robust sauce that would be wonderful with a chewy, mouth-filling red wine.
At Canlis, chef Jason Franey uses small Yukon Gold potatoes in this dish, but sliced fingerlings are great, too.