Seafood Recipes

Most Recent

Whole Fish Drizzled with Hot Ginger-Scallion Oil

The Chinese word for fish (yu) sounds similar to the Chinese word most closely translated to “abundance,” so for her Lunar New Year celebration, Lucky Chow producer Danielle Chang serves fish to usher in prosperity and abundance in the new year. Chang uses light soy sauce in this dish—it is lighter in color and higher in salt than dark soy sauce, making it ideal for imparting flavor in steamed seafood.

This Glazed Salmon Supper Is Just Right for Winter Nights

Chef Erick Williams’ brown-sugar salmon showcases his personal take on Southern American cuisine.

Crab-and-Shrimp Étouffée

No flavor goes to waste in this étouffée—even shrimp shells are used to make the seafood stock. If using shelled shrimp, ask for 6 ounces of shells from the fish counter, or choose a high-quality fresh stock. It's inspired by 2019 F&W Best New Chef Kwame Onwuachi's memories of his grandmother Cassie Phillips' definitive version of the dish.

Brown Sugar–Glazed Salmon with Buttery Roasted Squash

Chef Erick Williams recommends thick cuts of salmon for this recipe; they cook quickly while remaining juicy and tender and are well balanced by the sweet, gingery glaze. If delicata or acorn squash aren’t available, substitute 6 cups peeled and diced butternut squash.

Coconut-Curried Shrimp with Bara

Light, airy, and slightly sweet, the fried bara is perfect for sopping up this spicy shrimp curry. A quick Scotch bonnet hot sauce is intense on its own, but drizzled sparingly over the curry it adds the perfect punch of heat and acidity.

More Seafood

Sea Bass Crudo with Mango and Cilantro

This platter of seasoned raw fish, from chef Yoshi Okai of Austin’s renowned sushi omakase restaurant, Otoko, pairs firm, sushi-grade sea bass with vibrant flavorings. In addition to a tangy soy sauce, Okai adds fresh mango and tomato, along with minced garlic and cilantro. A final finish of olive oil and flaky sea salt bring all the flavors together. If you can’t find sushi-grade sea bass, feel free to substitute another variety of white firm-fleshed sushi-grade fish—just ask your fishmonger what would work best.

Red Shrimp Snacking Tamales

Each two-bite, egg-shaped tamal cradles a shrimp encased in masa seasoned with chiles, garlic, and dried shrimp. At her holiday tamal-making parties, Paola Briseño González likes to make these ahead of time, for snacking on while drinking Guava Ponche with Sweet Vermouth and making main-course tamales with friends.

Carolina Fish, Shrimp, and Okra Stew with Black Rice

Rating: Unrated

Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells. Worcestershire adds an additional hit of umami, while fresh okra helps thicken the broth. Read more about Alexander Smalls and his epic Harlem dinner parties in “To Dine, with Love.”