Seafood

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Play around with different herbs in this lobster salad recipe, such as parsley or mint, and other citrus, like grapefruit in place of orange.

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

Can’t find dried shrimp? Straight up Old Bay and some salt will capture that “down the shore” vibe we’re after.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?

Cooking the shrimp off the heat will allow them to poach gently, preventing overcooking.

Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

Cooking the shrimp with their shells on helps them retain flavor; scoring them along the back lets you remove the vein and makes peeling easier. Win-win.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

We’re big fans of the cabbage and crema that’s served atop Baja-inspired fish tacos. Along those lines, this crispy slaw brings out the best in a simple pan-roasted salmon fillet.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.