Seafood

Sometimes we forget that there is more to Mexican food than our favorite enchiladas and puffy tacos. In fact, there are many specialty seafood dishes throughout the country, varying in style and preparation, yet equally delicious. Veracruz is a central Mexican city on the Gulf of Mexico, and it’s where many Spanish conquistadors landed when first coming to the Americas. Here, culinary traditions began to meld—not only Spanish but also Mediterranean, French, and Caribbean. The result is Veracruzano—Veracruz style. We love serving our version of this dish over a bed of fluffy quinoa, which is an excellent vehicle for soaking up the delicious juices.

This dish has been a favorite at T. W. Graham & Co. for more than 30 years, due in no small part to the quality and freshness of the local crabmeat used.

First, tenderize the octopus by simmering it at a low boil for about an hour (ignore the myths about adding vinegar or a cork from a bottle of wine). Then char it on the grill to crisp the skin.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Spoon this umami-rich compound butter over your favorite steak as it rests.

Enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops)

Smoky paella is perfect for a crowd. This recipe for six is designed for cooking on a charcoal grill—though a gas grill works in a pinch.

I just love cooking these little snacks as a starter. I like to think of them as the grown-up version of potato wedges with sweet chile and sour cream. Whoever came up with that combination deserves a medal. These cakes work well with shrimp, crayfish and even roast chicken but I especially like them with crabmeat. Enjoy!

A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

How do you impart the most flavor in a boil without overcooking the shrimp? Ice! Adding 4 cups of ice cubes to the pot as soon as the shrimp are cooked through allows them to continue to absorb the flavors of the boil without getting tough. For a classic meal, pair with corn on the cob and boiled potatoes, or serve as a starter for a crowd.

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Sautéing and simmering shrimp shells to make a quick stock gives this soup a deeper, richer flavor.

This is a classic Scandinavian-style smørrebrød.