Sashimi with Soy Sauce, Sesame Seeds, and Chives

Celebrate top-quality, fresh fish with this dish.

The Taste of an Oyster

Plus a dozen oysters you should know.

Spicy Mackerel with Chiles and Tomato

A weeknight dish that elevates an underappreciated fish.

Pineapple-Glazed Shrimp Skewers

Skewers of grilled shrimp and pineapple brushed with a sweet-and-sour glaze help you channel your tropical vibe.

Tandoori-Style Marinade

An easy, versatile marinade for chicken, lamb, and fish.

Halibut with Orange-Parsley Butter and Succotash

Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.

Salmon Jerky "Candy"

Sugar-cured salmon jerky goes Nordic with the addition of caraway seeds.

Mussels with Fennel, Lemon, and Belgian Ale

Slightly bitter Belgian ale combines nicely with the brininess of mussels.

New England Clam Chowder

Creamy, briny, and smoky— it’s chowdah-licious!

Fishing with Rick Moonen

The chef and author talks about sustainable seafood.

Pairing Sunshine with a Wine's Tart Spritz

Iberian whites are like a splash of lemon juice on seafood.

Ecuadoran Shrimp Cocktail (Cóctel de Camarones)

Ceviche meets shrimp tail.

Tigres Rabiosos

Spicy stewed mussels.

Pan-Roasted Halibut with Caper Vinaigrette

The crispy skin locks in the seasonings and the juices.

Artichoke and Crab Dip

A rich, hot crab dip with a crunchy topping of almonds.