Branzino with Mesclun and Tomato–Herbes de Provence Vinaigrette
Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before cooking prevents the fillets from curling in the pan.
Quick-Brined Salmon with Lemon, Miso, and Sofrito
Here, pastry chef Paola Velez mixes green sofrito with garlic, shiro miso, butter, and lemon for a deeply flavorful sheet-pan salmon dinner, a riff on this recipe from former Food & Wine Senior Test Kitchen Editor Kay Chun. Brining the salmon before cooking it seasons the fish and prevents it from drying out. Velez likes to serve this dish with chofán, a fried rice dish popularized by Chinese immigrants in the Dominican Republic. The salmon would also be fantastic served on top of your favorite fresh or leftover fried rice or rice pilaf.
Shrimp Aguachile with Coconut and Avocado
Coconut water, celery, ginger, and chiles come together to flavor the base of this delicate aguachile, while pineapple, cucumber, and avocado garnishes help cool it down. Chef Claudette Zepeda makes homemade coconut chips by shaving and toasting fresh coconut, but we've substituted readily available store-bought coconut chips. Timing is the key to this recipe, as the shrimp is "cooked" in lemon juice.
Lobster Tournedos with Cornbread
This recipe combines classic French cooking techniques with Southern ingredients, a signature of chef Erick Williams' cooking at Virtue in Chicago. The mild sweetness of the lobster meat and cornbread is intensified with the buttery, tart wine sauce, turning this into a decadent meal perfect for a special occasion.
Fried Shrimp and Grits
This fun, fresh take on shrimp and grits has incredible texture thanks to crunchy panko breadcrumbs and cheese-y, gooey grits, while the smoky, meaty tomato sauce adds more complexity to each bite. It's a great way to use up leftover grits.
Grilled Mahi-Mahi with Lemongrass-Lime Aïoli
Sweet, mild grilled mahi-mahi harmonizes with an aïoli featuring lemongrass and lime. The creamy aïoli comes together in seconds using an immersion blender, resulting in a silky texture that's less likely to break and adding richness and zest to a classic summer meal.