Crispy Salt and Pepper Shrimp

Published November 1, 2014.

In this pungently spiced Chinese restaurant classic, the shells are every bit as important (and delicious) as the shrimp.

Grilled Fish Tacos

Published September 1, 2014.

For a fish taco that doesn’t require the mess of deep frying, we turned to the grill.

Cioppino

Published May 1, 2014.

Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?

Sesame-Crusted Salmon with Lemon and Ginger

Published March 1, 2014.

For a rich, full-flavored coating, we looked to Japan—and the Middle East.

Shrimp Fra Diavolo

Published January 1, 2014.

For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.

Oven-Steamed Mussels

Published September 1, 2013.

Steamed mussels are quick and easy, with their own built-in, briny-sweet broth. So what’s the problem? Their stubborn refusal to cook at the same rate.

New England Lobster Roll

Published July 1, 2013.

The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.

Herb-Crusted Salmon

Published May 1, 2013.

For a crust both herby and crunchy, we had to take it apart in order to keep it together.

Garlicky Roasted Shrimp with Parsley and Anise

Published January 1, 2013.

Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?

Grill-Smoked Salmon

Published July 1, 2012.

There’s more to smoked salmon than the thin, glossy slices stacked on bagels. With a little time­—and a sweet touch—we produced silky, smoky dinnertime fillets.

Spanish-Style Toasted Pasta with Shrimp

Published July 1, 2012.

Fideuà, a rich seafood paella made with toasted noodles instead of rice, would be a ­tempting one-pot meal—if only it didn’t take hours to make.

Best Crab Cakes

Published May 1, 2012.

Who says great crab cakes have to start with fresh-from-the-shell crabmeat? We wanted briny, sweet-tasting results—no matter what the starting point.

Poached Fish Fillets with Sherry-Tomato Vinaigrette

Published March 1, 2012.

Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

New England Fish Chowder

Published January 1, 2012.

Searching for a route to fresher, cleaner flavors, we got a bonus: shorter cooking time.

Easy Salmon Cakes

Published July 1, 2011.

What’s a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.

Grilled Scallops

Published May 1, 2011.

A blazing-hot fire can render scallops beautifully crisp on the outside and juicy within—or cement them to the grates like carbonized hockey pucks.

Better Baked Sole Fillets

Published March 1, 2011.

Delicate sole demands precise timing and a gentle touch. Was there a way to roll those requirements into a more fail-safe approach?

Glazed Salmon

Published January 1, 2011.

Glazed salmon usually falls victim to the harsh heat of the broiler. We turned down the heat to bump up the flavor.

Greek-Style Shrimp with Tomatoes and Feta

Published September 1, 2010.

This easy weeknight Greek dish defies the old saw that seafood and cheese do not work together. If, that is, you get every element just right.

Stir-Fried Shrimp

Published July 1, 2010.

If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?

Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette

Published May 1, 2010.

Ideally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?

Skillet-Roasted Fish Fillets

Published March 1, 2010.

Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.

Pan-Seared Scallops

Published November 1, 2009.

Searing the scallops in batches ensures they will all cook through completely and evenly.

Wet Vs. Dry Scallops

Published November 1, 2009.

Wet scallops have been treated with chemicals to extend their shelf-life. If you are unsure which kind you purchased, here is a quick way to tell for sure.

Prepping Scallops

Published November 1, 2009.

Sea scallops are often sold with an extra piece of muscle attached to the side. If left on the shellfish, it will cook up tough and flavorless. Here’s how to remove it.

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