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.
We're in love with the fish taco. They're quick to make, crunchy and satisfying to eat at any time of the year. And the variations are endless: What type of seafood to use? Grilled, or fried or roasted? With corn or wheat tortillas? Then there's the sauces and slaws -- everyone can customize their taco just so. Use our recipes as a starting point for your dinnertime adventures.
Adding the ingredients in the right order is the secret to this recipe's success; the ones that take longest to cook go in first. The optional layer of seaweed (available from most fishmongers) imparts a salty ocean essence and keeps the potatoes off the bottom of the pot.
This recipe rebuilds the salad, reimagining it as crostini: Parmesan and dressed escarole (in place of romaine) are piled on top of white anchovies, which are cured in vinegar and oil and have a mild flavor.
Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture. Combined with bright aromatics, these dishes are cool, light, and simple to make. Fresh fish is key to ceviche; ask for the best at your fish market.
Don't get us wrong: We love a good shrimp cocktail. But any seafood connoisseur knows that there's more than one way to feast on shrimp. Go beyond the classic appetizer with grilled crustaceans, creamy dips, pot stickers, and tostadas.
Scallops are prized for their rich, sweet flavor and delicate texture. Two types are available: Sea scallops are harvested by trawling the ocean floor or are hand-picked by divers. Bay scallops, which are smaller and often sweeter than sea scallops, are harvested in bays, closer to shore. This shellfish is typically sold without its shell. Choose dry-packed scallops over wet-packed ones. They should smell sweet and briny (not fishy), with moist, translucent pink-ivory flesh (not white). Scallops are very perishable, so cook them immediately, or refrigerate for up to 2 days, well wrapped, atop a bowl of ice.