Seafood recipes, as prep tables

¼ cup / 60 ml mirin

¼ cup / 60 ml sake

3 tablespoons white or yellow miso paste

1 tablespoon sugar

2 teaspoons dark sesame oil

4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 oz / 170 g each

Fish and shellfish, where timing is everything and a table beats a paragraph — the whole cook visible before the pan gets hot.

Vegan Crab Cakes

40 min + 20 min chill15 ingredientsMakes 4 servings (about 16–20 patties)

Melissa Huggins · veganhuggs.com

Pan-Fried Fish Sandwiches with Dill Slaw

17 ingredientsMakes 4 sandwiches

cupofjo.com

Greek Shrimp, Farro and Greens with Feta

50 min17 ingredients4

share.google

Best Damn Air Fryer Salmon
15 min6 ingredients2 servings
RecipeTeacher · recipeteacher.com
Thai Green Shrimp Curry
14 ingredientsServes 4
Helen · knifeandsoul.com

Shrimp Marinade Recipe

20 min + 15–60 min marinating9 ingredientsYield: 4

Mike Hultquist · chilipeppermadness.com

1 pound / 450 g long pasta (linguine, fettuccine or spaghetti)
1 pound / 450 g large peeled and deveined shrimp (18 to 20 count), tails on or off
4 tablespoons / 60 g unsalted butter
3 tablespoons / 45 ml extra-virgin olive oil
¼ cup / 30 g thinly sliced garlic (about 7 cloves)
2 pints / 600 g cherry or grape tomatoes
¼ teaspoon crushed red pepper, plus more to taste
1 teaspoon kosher salt (for tomatoes)

Shrimp Pasta

30 min12 ingredients4 to 6 servings

Lidey Heuck · cooking.nytimes.com

Coconut Fish and Tomato Bake

1 hr (mostly marinating)14 ingredients4 servings

Yewande Komolafe · cooking.nytimes.com

The Best Creamy Salmon Pasta

35 min14 ingredients4 servings

Lori Yates · foxeslovelemons.com

Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw

20 min20 ingredients4 (2 small tacos each)

Lindsay Ostrom · pinchofyum.com

Classic Fish and Chips

3 hrs (mostly chilling)17 ingredients4

Daen Lia · daenskitchen.com

Lentil and Tuna Salad

40 min15 ingredients4 servings

Martha Rose Shulman · cooking.nytimes.com

Tuna Lentil Salad

35–40 min15 ingredientsYield: 2

Holly Erickson · themodernproper.com

Fish mappas

30 min9 ingredients4

Good Food team · bbcgoodfood.com

Miso-Glazed Fish

2 to 3 hrs (mostly marinating)6 ingredients4 servings

Martha Rose Shulman · cooking.nytimes.com

Lobster Thermidor
13 ingredientsServes 2 as an appetizer
stefangourmet.com

Garlic Butter Shrimp Scampi

15 min11 ingredients4

Karina Carrel · cafedelites.com

Baked Cod Recipe with Lemon and Garlic

30 min12 ingredients5

Suzy Karadsheh · themediterraneandish.com

Crab Rangoon

1 hr 20 min10 ingredientsMakes 25

Justin Sullivan · delish.com

10-Minute Honey Garlic Shrimp

10 min9 ingredients4

vikalinka.com

Mustardy Sheet-Pan Salmon With Greens

30 min13 ingredients4 servings

Sohla El-Waylly · cooking.nytimes.com

Shrimp Scampi

30 min11 ingredientsServes 4

Becky Hardin · thecookierookie.com

Miso Salmon

1 hr 20 min + 1–2 hrs marinating8 ingredients2

Namiko Hirasawa Chen · justonecookbook.com

Lachs - Gemüse- Soße
11 ingredients4 Personen
mamas-rezepte.de

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Sweet Pizza Bread Soup Pasta Rice & grains Salad Breakfast Drinks Vegetables Sauce & dip Chicken Beef Pork Lamb Eggs Cheese Tofu & beans Vegan Quick

15 oz / 425 g canned garbanzo beans, rinsed
2 × 14 oz / 2 × 400 g cans hearts of palm, rinsed, drained, cut in half lengthwise
4 tablespoons reserved garbanzo bean liquid
1/4 cup / 60 ml vegan mayo
1 teaspoon lemon juice, more to taste
1 teaspoon vegan Worcestershire sauce
1 teaspoon Dijon mustard
1/2 cup / 50 g sliced green onion

1/2 cup / 120 g flour
kosher salt and pepper
2 eggs, beaten
3/4 cup / 60 g panko bread crumbs
1 teaspoon mustard powder (optional)
1/4 teaspoon cayenne
1 1/2 pounds / 680 g delicate white fish filets such as flounder or sole
2 teaspoons Dijon mustard

1 ½ tablespoons / 22 ml extra-virgin olive oil (for searing shrimp)
12 oz / 340 g peeled and deveined jumbo shrimp
1 tablespoon / 15 ml extra-virgin olive oil (for onion)
1 cup / 160 g finely chopped onion
Kosher salt
1 tablespoon minced garlic
1 cup / 150 g halved cherry tomatoes
2 teaspoons red pepper flakes

2 salmon filets (6 oz / 170 g each)
1 tablespoon / 15 g butter, melted
1 teaspoon garlic powder
1/2 teaspoon paprika (regular or smoked)
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt

1 tbsp / 15 ml neutral oil
3 cloves garlic, grated
1 tbsp / 15 g ginger, grated
4 tbsp / 60 g green curry paste
14 oz / 400 ml can coconut milk
1 tsp fish sauce
3 tsp sugar
4 kaffir lime leaves

¼ cup / 60 ml olive oil
1 tablespoon honey
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon smoked paprika
1 teaspoon lime zest
½ teaspoon crushed red pepper flakes (or more as desired – optional, for spicier marinade)
¼ teaspoon salt and black pepper

¾ cup / 180 ml unsweetened coconut milk
1 (1-inch) piece fresh ginger, finely grated
1 garlic clove, finely grated
½ teaspoon ground turmeric
½ teaspoon red-pepper flakes
1 tablespoon honey
Kosher salt
1 lime, zested and juiced

2 salmon fillets (about 3/4 pound / 340 g)
1/2 teaspoon kosher salt (for salmon)
12 ounces / 340 g linguine
Large pinch kosher salt (for pasta water)
2 tablespoons / 30 g unsalted butter
3 garlic cloves, minced
1 1/4 cups / 300 ml heavy cream
1/2 cup / 120 ml dry white wine

1/4 cup / 60 ml oil
1/2 cup / 30 g chopped green onions
1/2 cup / 15 g cilantro leaves
2 cloves garlic
1/2 teaspoon salt
juice of 2 limes
1/2 cup / 120 ml sour cream or full-fat Greek yogurt
1/4 cup / 60 ml water (if needed, to thin sauce)

1.5 kg / 1500 g Russet potatoes, peeled
2 L / 2000 ml vegetable or grapeseed oil
4 snapper fillets (600 g)
Flaky sea salt
75 g / 2.6 oz white all-purpose flour
75 g / 2.6 oz white rice flour
2 g baking soda
2 g flaky sea salt

1 garlic clove, minced
1 cup / 240 ml green or brown lentils, washed and picked over
1 bay leaf
½ medium onion
Salt to taste
1 can water-packed tuna, drained
¼ cup / 15 g chopped flat-leaf parsley
1 tablespoon / 3 g chopped chives

½ cup / 120 g French green lentils
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper, plus more for serving
1 tablespoon chopped fresh dill, plus more for serving

300 g / 300 g basmati rice
1 tbsp sunflower or vegetable oil
2 large onions, sliced
2 garlic cloves, chopped
450 g / 450 g tomatoes, cut into chunks
3 tbsp tikka curry paste
400 ml / 400 ml coconut milk
600 g / 600 g skinless, boneless pollock fillets (or other sustainable white fish), cut into 4 cm chunks

1 lobster
25 g / 2 Tbsp butter
30 g / 1/4 cup minced shallot
30 ml / 2 Tbsp cognac
60 ml / 1/4 cup dry white wine
1/4 tsp mustard powder
120 ml / 1/2 cup cream
reserved lobster drippings from oven dish

2 EL Butter oder Margarine
4 EL Mehl
1/8 Liter / 125 ml kaltes Wasser
1/8 Liter / 125 ml trockener Weißwein
1/4 Liter / 250 ml kalte Milch
1 Suppenwürfel
Salz
Muskat

2 tablespoons / 30 ml olive oil
2 tablespoons / 30 g butter (for sautéing)
4-5 cloves garlic, minced (or 1 1/2 tablespoons minced garlic)
1 1/4 pounds / 570 g large shrimp, shelled with tails on or off
salt to taste
cracked pepper to taste
1/4 cup / 60 ml dry white wine (or broth)
1/2 teaspoon red pepper flakes, crushed (optional)

1.5 lb / 680 g cod fillet pieces (4–6 pieces)
5 tbsp / 75 ml fresh lemon juice
5 tbsp / 75 ml extra virgin olive oil
2 tbsp / 30 g melted butter
1/3 cup / 40 g all-purpose flour
1 tsp ground coriander
3/4 tsp sweet Spanish paprika
3/4 tsp ground cumin

1/2 cup / 120 ml apricot preserves
2 tsp unseasoned rice vinegar
1 tsp low-sodium soy sauce
1 (8 oz / 225 g) block cream cheese, softened
3 tbsp finely sliced chives
1/2 tsp garlic powder
6 oz / 170 g lump crab meat, picked over
1 large egg

1 tbsp light soy sauce
1 tbsp cornstarch
450 g / 1 lb shrimp, peeled and deveined
2 tbsp vegetable oil
3–4 cloves garlic, minced
1 tbsp ginger paste or grated ginger
4 tbsp honey
1/4 tsp chilli flakes (optional)

2 tablespoons Dijon mustard
1 tablespoon maple syrup
¼ cup / 60 ml finely chopped dill, plus sprigs to garnish
1 tablespoon extra-virgin olive oil (for the glaze)
Black pepper
2 garlic cloves
Zest of 1 lemon
1 medium lemon, scrubbed and thinly sliced into 8 rounds, seeds discarded

16 oz / 450 g dry spaghetti
2 tablespoons olive oil
1 lb / 450 g medium shrimp, peeled and deveined
3 tablespoons unsalted butter
4 cloves garlic, minced
⅓ cup / 80 ml white wine
1 lemon, juiced
1 lemon, zested

2 Tbsp miso (any type)
1 Tbsp sake
1 Tbsp mirin
1 Tbsp soy sauce
¼ tsp toasted sesame oil
2 skin-on salmon fillets (6 oz / 170 g each), bones and scales removed
½ tsp toasted white and black sesame seeds
1 green onion / scallion, thinly sliced diagonally