Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for four to six servings.) Halibut also works great with this technique; just steam the fish for three minutes before adding the peas.
Whether you use a gas or charcoal flame, grilling imparts a hearty, smoky flavor to whole fish, fillets and steaks, and even shellfish. Meaty fish, such as salmon, tuna, and swordfish, are substantial enough to go straight onto the grill. (For more delicate or whole fish, a basket makes flipping easier.) Dive into all the methods of grilling fish and shellfish in our collection, with recipes for shrimp kebabs, salmon burgers, grilled clams and oysters, and much more.
Maine's sunny coast is as close as your patio when you break into foil packets of buttery shrimp, cod, potatoes, and corn. Fill the packets up to a day ahead, refrigerate, and toss onto the grill when it's time to eat. Don't forget crusty rolls to sop up the flavorful sauce.
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
Good old fish and chips may just well be the ultimate in seafood comfort food, but the fishy fried possibilities don't end there. We cast our net wide to haul in a wide catch of fried seafood recipes that run the gamut from mellow Japanese tempura to fish tacos that pack plenty of heat. Whatever your coating of your choice -- breadcrumbs, cornmeal, sesame seeds, shredded coconut, or batter -- these 18 fried-fish recipes will have you covered.
Cod is a lean fish that is available year-round and can be baked, broiled, or poached. Its mild taste pairs well with sharp flavors, such as lemon. Other firm, mild fish, including halibut, sole, and haddock, can be used in place of cod.