Our Best Fish & Seafood Recipes

This salad is the perfect example of “if the ingredients are great, you don’t need to do much.” In the summer, cut up the best peak-season tomatoes you can find, and stir in some fancier tinned tuna, white beans, and fresh herbs, and the bowl is already bursting with flavor. The finishing touch is a handful of crispy fried capers, which only take about 3 minutes to cook (a relief when it’s still scorching outside).

There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: Nobu restaurant’s miso-marinated black cod, a classic Japanese-influenced recipe that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend.

Cook smarter, not harder.

We’ve noticed that fish seems to intimidate many home cooks. They’re afraid of overcooking it, undercooking it, or otherwise ruining an expensive dinner. This method of cooking salmon is the place to start for a cook intimidated by fish, because the process is truly foolproof; there’s almost no way to mess it up. The keys are the low baking temperature and the olive oil.

Every summer gathering has that dish — the one everyone says they’re just taking a little scoop of before quietly coming back for seconds. This shrimp macaroni salad is that dish. It’s creamy without being heavy, loaded with sweet shrimp and crisp vegetables, and brightened with fresh lemon and dill.The real game-changer? Cooking both the macaroni and the shrimp in Old Bay-seasoned water.

You only need 5 minutes at the stove.

Growing up in Houston defined the way I think about food. From the freshly made tortillas at my local H-E-B grocery to the access to fresh gulf seafood and the ultra-diverse food scene, the city goes far beyond barbecue and Tex-Mex (which I also love). I was lucky enough to have access to so much Vietnamese food, but then there is also Viet-Cajun food, and that just means I was truly blessed.

It's the fastest, fanciest dinner around.

Watch them eat straight from the pan.

Skip the drive-thru.

And it's ready in 30 minutes!

Perfectly moist and juicy every single time.

Grilling fish can be a tricky endeavor. Many types are too delicate for the grill, making them prone to falling apart or sticking to the grates. But there’s one meaty, almost steak-like fish that’s perfect for grilling: swordfish. I like to serve my grilled swordfish with a punchy lemon and herb sauce to perk up the fish’s mild flavor. This recipe is easy enough for a weeknight dinner and special enough for a summer party.

It's the fanciest sandwich I've ever had.

This 25-minute dinner will shake up your weeknight routine.

This quick skillet shrimp is bolded seasoned with a mix of paprika, garlic powder, oregano, and cayenne.

Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.If you don’t think you like catfish then somebody didn’t do something right. Perfectly fried, Southern-style catfish — whether cooked at a fish shack, at a Saturday night fish fry, or on the banks of a winding river — should not be underestimated.

It comes together in no time.

Toss the frozen shrimp straight onto the sheet pan.

And it cooks in less than 15 minutes.

Plus, it’s a complete meal.

Big flavor!

When the heat of summer sets in I just want to eat meals that will cool me down. My relationship with soups, stews, and basically anything that comes out of the oven is on hold for these next few months. I prefer easy summer dinners that come together quickly when I don’t feel like cooking.Needless to say, this shrimp ceviche is on heavy rotation.

So good you’ll make it for life!

Cooks in 20 minutes.

It’s the star at afternoon tea.

These quick and easy recipes are the perfect complement.

It’s two dishes in one.

It cooks in just 15 minutes.

There's just something wonderful about hollowing out a crusty loaf of bread and filling it with springtime goodies.

No deep-frying required.

It’s packed full of flavor.

As a lover of crab cakes, I sometimes forget that you can really make patties with any flake-able fish — which is a shame, because I enjoy them every single time I do remember to make them! Salmon cakes, as it turns out, are fairly easy to make, full of flavor, and a lot more forgiving than a delicate fish fillet. It’s also a great way to use up overcooked salmon — the mixture of breadcrumbs, egg, and a little mayo keeps everything tender and revives dried-out fish.

Sweet, flaky halibut is a true dinnertime luxury. Because the white fish doesn’t come cheap, I like to save it for special occasions. When I do splurge, I want the halibut to be the star. Halibut is a mild white fish, which means it’s quite versatile and pairs well with most flavors. I like to let its pleasant sweetness take center stage, so I generally steer away from overwhelming it with strong spices.

You’ll want to put the crispy breadcrumb topping on everything.

Ready in 20 minutes.

A seafood boil never fails to please. With ingredients like shrimp, crab legs, and lobster, seafood-lovers will be RSVPing real fast to your boil. For a perfectly cooked seafood boil, the order of when to add ingredients is everything. As a Louisiana girl, I’ve got this pacing down to a science after many Easters and 4th of Julys as sous chef for my favorite boil masters (what I call the cool people who host boils year after year).

The lemon-herb seasoning is perfect.

It cooks in less than 10 minutes.

It's the most comforting thing you'll make all week.

Ready in 10 minutes.

Join the ‘goon squad!

So comforting.

Always a winner.

My husband is from New England and we go back to visit a few times a year, so I consider myself a part-time New Englander. We feast on a lot of whole lobster while we’re there — especially in the summer when the whole family’s together and a lobster dinner is both celebratory and fun. Although I’m partial to claw meat, most of the family loves tail meat, as the tails are meaty and easily come out of the shell in one piece.

It’s my go-to protein.

Only the cheesiest grits will do.

It’s so good, I’ve made it three weeks in a row.

Get ready to impress.

It’s unbelievably good.

The sauce is so incredible.

Start with the honey-garlic salmon.

It’s shrimply the best.

They're shockingly simple to make.