Shrimp are Americans' favorite seafood, and it's no wonder: Easy to prepare, quick to cook, fun to eat, and available fresh or frozen, shrimp are the MVP of shellfish. Our collection of 60 recipes -- a Forrest Gump-worthy litany of shrimp cocktail, crispy coconut shrimp, shrimp salad, grilled shrimp kebabs, shrimp scampi, and more -- is only the beginning of the possibilities with this versatile crustacean.
Fennel, lemon, herbs, and white wine create a flavorful broth, often referred to as court-bouillon, for poaching halibut. To maintain a clear cooking liquid, the aromatics are bundled between a halved leek. A slotted spatula or two eases the transfer of the finished fillets to a plate. A spoon-ful of broth can double as a finishing sauce.
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for sauteed zucchini and wax beans. Remove the tough white muscle from the scallops before slicing them.
Think tuna is just your average fish? Think again. For starters, the B-12 content and high volume of protein in this popular fish pack a one-two punch in terms of nutritional value. And as far as flavor, prepare to be wowed once you whip up these healthy, wholesome recipes. This is tuna like you've never tasted it before.
Rich in omega-3 fatty acids and vitamin D, salmon is also a great source of protein -- and scrumptious flavor. Make your salmon even better for you by using one of our super-delicious, healthy recipes.
A good salad is all about each flavor combining and contrasting with the others. Here, Meyer lemons perfume shrimp sauteed in oil spiked with habanero pepper; mellow white beans temper the spiciness. Peppery arugula adds another layer of flavor.
Shrimp is an excellent source of low-calorie protein. Bonus points for the fact that it is super delicious and pairs well with a variety of flavors -- whether zesty, salty, or citrusy. These recipes are proof!
Look for sole and flounder either whole or filleted and skinned. The fish should smell sweet and of the sea, and the flesh should be pearly. Appreciated for their tender, flaky, mild-tasting flesh, sole and flounder do well when quickly pan-sauteed, baked, poached, or fried. The following recipes include classic pairings and preparations for the delicate fish.