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.
A salsa made with oranges, lemon, and a hot, fruity habanero (all ingredients high in vitamin C) turns a dish of red snapper into a festival of flavors. Ascorbic acid in the citrus helps the body absorb iron from the lightly wilted spinach.
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.
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.