Seafood

Rouille is a Provençal sauce that's traditionally made with peppers and served with fish. Here, it's the spread for an easy, flavorful appetizer.

The legacy of San Francisco's Italian and Portuguese immigrants—many of them fishermen—lives on in this fuss-free take on the North Beach favorite, with fresh fennel adding a subtle touch of anise to the tomato-based seafood stew.

Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.

This recipe was created by chef Lachlan Mackinnon Patterson of Frasca Food and Wine in Boulder, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. For the polenta, chef Mackinnon Patterson recommends Anson Mills Rustic Coarse Polenta.

This impressive dish requires very little prep work, and the whole thing is cooked in just one pan. Serve with toasted slices of crusty bread.

The cornmeal-crusted shrimp are a crunchy contrast to the creamy risotto.

Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.

To fry the fish-and-chips, you will need a deep fryer or a large stockpot.

In Spanish, escabeche refers to placing already cooked seafood into a marinade—a pickling of sorts—but this subtle shrimp salad is gentler than anything you might expect from the term pickled. Complemented by silky thin-sliced onions, the shrimp get their tender-firm texture from slow-poaching followed by marinating.

This fresh-tasting Cuban dish attests to the terrific quality of canned octopus that is now widely available. However, if you can't find octopus, feel free to substitute two cans of tuna packed in olive oil.

Flameado! Igniting the tequila in the skillet not only impresses onlookers—it also burns off the alcohol, leaving behind nothing but the spirit's famous bite.

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for a smoky char that contrasts deliciously with the fresh, clean Garnishes.

Juicy scallops are rich in selenium, a mineral that protects cells from disease-causing damage in the body.