We quickly sear seasoned shrimp in a hot skillet then mix them with cannellini beans in this traditional Italian dish. Shrimp with White Beans SERVES
For the most tender and succulent Greek-style shrimp, we simmer them gently in a sweet-tart tomato sauce in a skillet. Greek-Style Shrimp with Tomatoes and
We braise meaty monkfish and spices in a covered Dutch oven to create a flavorful Moroccan-style fish tagine. Monkfish Tagine SERVES 4 to 6 WHY
To perfectly cook pieces of swordfish, we simmer the fish until partially done then let it finish cooking off the heat. Sicilian Fish Stew SERVES
We streamline the preparation of a deeply flavored Provençal stew by using supermarket seafood and bottled clam juice. Bouillabaisse SERVES 6 to 8 WHY THIS
To help thick tuna steaks brown faster we coat them with extra-virgin olive oil and honey before they hit the grill. Grilled Tuna Steaks with
A potent mixture of cilantro and warm spices flavors swordfish steaks and also dresses the grilled eggplant salad. Grilled Swordfish with Eggplant, Tomato, and Chickpea
These simple swordfish steaks get their flavor both from the grill and a sauce full of classic Italian ingredients. Grilled Swordfish with Italian Salsa Verde
We rub chunks of swordfish with coriander then grill them alongside eggplant, cherry tomatoes, and scallions. Grilled Swordfish Skewers with Tomato-Scallion Caponata WHY THIS RECIPE
Thick slices of hake poach to perfection in a fragrant garlic and saffron broth for a simple one-bowl meal. Hake in Saffron Broth with Chorizo