For perfectly cooked mussels, we easily steam a big batch in a large roasting pan in the gentle heat of the oven. Oven-Steamed Mussels SERVES
We make sure our scallops are really dry before browning them in batches to give them a perfect golden crust. Seared Scallops with Orange-Lime Dressing
We tightly pack peeled shrimp alternating heads and tails on metal skewers so they can stay on the grill longer. Grilled Marinated Shrimp Skewers SERVES
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
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
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
Oil poaching is a foolproof technique for cooking delicate fish, plus the oil is used to make both the sauce and garnish. Poached Snapper with