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50 Seafood Recipes to Keep Your Rotation Fresh
By Food & Wine Editors Updated on May 18, 2023
Escovitch Fish
PHOTO: PHOTO BY CAITLIN BENSEL / FOOD STYLING BY EMILY NABORS HALL / PROP STYLING BY CHRISTINE KEELY
Whether it's the season for a warm bowl of cioppino or a platter of crispy, honey-drizzled tuna croquettes, we have seafood recipes for every occasion and whatever your fishmonger has fresh. Try making classic ceviche at home or a batch of this coconut shrimp ASAP (seriously, it's that good). Explore a new preparation or species of seafood with our favorite recipes for mussels, monkfish, tuna, and trout — the list goes on and on.
01
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Sauvignon Blanc-Steamed Mussels with Garlic Toast
Sauvignon Blanc Steamed Mussels with Garlic Toasts
PHOTO BY JENNIFER CAUSEY / FOOD STYLING BY EMILY NABORS HALL / PROP STYLING BY CLAIRE SPOLLEN
Add this steamed mussels recipe — inspired by the ubiquitous specialty in Belgium — to your repertoire of elegant, flavor-forward dishes that are table-ready in a flash.
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02
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Roasted Branzino with Caper Butter
Roasted Branzino with Caper Butter
PHOTO BY ANTONIS ACHILLEOS / FOOD STYLING BY CHELSEA ZIMMER / PROP STYLING BY THOM DRIVER
Whole branzino roasted with lemon and rosemary is a foolproof way to ensure flavorful, perfectly cooked fish. Steve Corry takes the dish over the top with a caper compound
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03
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Crispy Crab Cakes with Tomato Butter
Crispy crab cakes with tomato butter
JENNIFER CAUSEY
The late chef Patrick Clark's crab cakes at Tavern on the Green were legendary, taking on a pop of flavor from chopped fresh jalapeño and a crispy exterior from panko.
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04
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Seared Tuna with Soy and Red Chiles
Korean-Style Seared Tuna
PHOTO BY MORGAN HUNT GLAZE / FOOD STYLING BY RUTH BLACKBURN / PROP STYLING BY CHRISTINA DALEY
Soy sauce, sesame oil, scallion, garlic, and dried chiles are combined with chicken stock to make an intense and delicious sauce for the seared tuna.
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05
of 50
Mussels with Harissa and Basil
Mussels with Harissa and Basil Recipe
PHOTO BY VICTOR PROTASIO / FOOD STYLING BY MARGARET DICKEY / PROP STYLING BY HEATHER CHADDUCK HILLEGAS
Toasted walnuts are a surprise addition to the creamy, smoky red pepper puree that gets swirled into these harissa-spiked steamed mussels. Anisey Thai basil and salty-sour pickled onions compliment the sweet, plump mussels.
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06
of 50
Buttery Shrimp with Peas and Potatoes
Buttery Shrimp with Peas and Potatoes
PHOTO BY CHRISTOPHER TESTANI / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY KATHLEEN COOK VARNER
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
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07
of 50
Venetian Shrimp with Polenta
Venetian Shrimp Polenta Recipe
VICTOR PROTASIO
David McCann developed this recipe to replicate Schie con Polenta in Venice. Make a batch of polenta, and while the polenta simmers away, cook some garlic and white wine and stock, add butter, and, literally two minutes (at most) before you want to serve, toss in the shrimp.
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08
of 50
Spaghetti with Clams and Garlic
Spaghetti with Clams and Garlic
© SIMON WATSON
Chefs Frank Falcinelli and Frank Castronovo's exquisite, super-simple version of linguine con vongole is packed with garlic and a judicious amount of crushed red pepper. If you prefer, shell the clams before tossing them with their juices in the pasta.
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09
of 50
Monkfish Piccata
Monkfish Piccata Recipe
GREG DUPREE
Monkfish, with its tender, springy bite reminiscent of lobster, is firm and sweet enough to stand up to this lemony butter sauce enriched with white miso. Plenty of briny capers and caperberries help balance the richness.
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10
of 50
Maine-Style Lobster Rolls
Maine Style Lobster Rolls
VICTOR PROTASIO
Former F&W editor Mary-Frances Heck refers to these lobster rolls as knuckle sandwiches because they showcase the knuckles — the segments that connect the claws to the carapace — which are the sweetest, most tender meat on a lobster. Dressed simply with mayo, the cold salad sits in a hot, buttered bun. Her tip for tackling the admittedly tedious work of cracking the shells? Do it with a friend and a cold beer.
DIY Healthy Snacks: Fuel Your Body with Nutritious Goodies | Food DIY
DIY Healthy Snacks: Fuel Your Body with Nutritious Goodies | Food DIY
Welcome to Food DIY, the ultimate YouTube channel for food enthusiasts and creative cooks who love to roll up their sleeves and get hands-on in the kitchen. In this exciting video, we will dive into the world of do-it-yourself food projects.
Whether you're a beginner looking to enhance your cooking skills or an experienced chef seeking new inspiration, Food DIY is your go-to resource.
So, grab your apron, gather your ingredients, and hit that subscribe button to join us on Food DIY. Get ready to embark on a flavorful journey filled with creativity, deliciousness, and the joy of making food with your own hands. Welcome to Food DIY, where culinary magic happens!
#food #DIY #nutritious
The Kitchen Studio: Crab Dip for the Holidays
Every Marylander knows a feast is not complete without a big bowl of warm, creamy crab dip. Chef Christine joins us to show how easy it is to make this traditional holiday treat.
The Original Hot and Sour Soup, Wuxi-style (无锡酸辣汤)
While hot and sour soup seems to don basically every takeout menu ever, it's actually a hyper-regional thing in China. It's popular in Taiwan, which's how it likely traveled West, and that Taiwan version appears to've been derived from this famed Wuxi snack.
Besides that, you do see Hot and Sour soup in pockets - Wuxi Hot & Sour can be found in Shanghai, there's a Shandong version of the dish (which can be found up North), and a northwestern version whose origins are even more perplexing. But regardless of history, it's... a really tasty soup.
Written recipe is over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
The Original Thai Basil Stir Fry (Pad Kra Pao)
Thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with the Canadian Beef Information Gateway:
SEE ALSO:
Mortar & Pestle I Used (affl.):
Holy Basil Chicken Stir Fry (my first pad kra pao video):
Crispy Fried Egg Salad Recipe:
Here's the original version of pad kra pao (aka pad krapow). The Thai holy basil stir fry is a popular dish, but the version you've had is probably a modern variety. Here's the way this dish used to be: simpler, easier, but still just as delicious.
00:00 Intro
00:42 Prepping for pad kra pao
01:41 Holy basil, Thai basil, or Italian basil
02:26 Cooking pad kra pao
07:08 How to make crispy fried egg with runny yolk
08:39 Making prik nam pla and tasting
SUPPORT US ON PATREON + GET BONUS CONTENT:
WRITTEN RECIPE:
MY KITCHEN TOOLS & INGREDIENTS:
MY COOKBOOK:
CONNECT WITH ME!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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