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Pan-Seared Swordfish Steaks

Published September 1, 2018.

Most types of fish require a gentle temperature and a delicate touch. But for rich, meaty swordfish, it's best to crank up the heat.

Peruvian Fish Ceviche with Radishes and Orange

Published July 1, 2018.

Bright citrus is great with fresh seafood—provided that the acid doesn't overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.

Roasted Whole Side of Salmon

Published May 1, 2018.

When it comes to serving a crowd, most cooks turn to a large roast or bird. But wouldn’t it be nice to serve fish?

How to Tell When Seafood is Done

Published March 19, 2018.

One key to a great seafood dish is not overcooking the fish or shellfish. We break down the best way to tell when seafood such as salmon, lobster, shrimp, and clams are done.  

Tips for Storing and Prepping Salmon

Published March 6, 2018.

These simple guidelines will ensure that your fish stays fresh, and that it cooks up evenly moist and well-seasoned. 

Brazilian Shrimp and Fish Stew (Moqueca)

Published March 1, 2018.

This coconut milk–based stew has such big flavor yet comes together so quickly that it sounded too good to be true—until we made it for ourselves.

Pan-Seared Salmon Steaks

Published September 1, 2017.

Giving salmon steaks the brush-off was the key to success.

Stir-Fried Shrimp and Asparagus in Garlic Sauce

Published May 1, 2017.

The key to good stir-fried shrimp? Don’t stir-fry them at all.

Tuscan Shrimp and Beans

Published March 1, 2017.

Shrimp and bright flavors transform cannellini beans from winter to all-weather fare.

Everyday Pad Thai

Published November 1, 2016.

In Thailand, pad thai is built on pantry staples. Could we create a satisfying, authentic-tasting version using mostly ingredients from the American pantry?

Grilled Shrimp and Vegetable Kebabs

Published September 1, 2016.

Can shrimp and vegetables ever achieve perfection on a single skewer?

Pan-Seared Salmon

Published May 1, 2016.

For a crisp crust and a juicy interior, the key is doing less, not more.

Shrimp Scampi

Published January 1, 2016.

Making a passable version of this restaurant standard is easy enough, but for truly first-rate results, we took stock of every detail.

The Science of Cooking: Perfectly Cooked Salmon

Published January 1, 2016.

The type of salmon you buy—wild versus farmed—can make all the difference.

Miso-Marinated Salmon

Published November 1, 2015.

Turns out, miso is one of the best ways to flavor salmon—inside and out.

Grilled Whole Trout with Marjoram and Lemon

Published July 1, 2015.

Grilling whole trout is quick and easy; plus, its crisp, smoky skin is a perfect complement to its mild-tasting meat. The only problem? Getting it off the grill in one piece.

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 Rolls

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?

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