Seafood

A simple recipe that will make you wonder why you never made raw fish at home before.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

So you haven't grilled squid before? Now's as good a time as ever.

You can make this salad ahead of time—but wait until an hour before to add the lemon juice, which will prevent the shrimp from getting tough.

The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

Hamburgers, meet your match.

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

From yogurt marinated chicken to mustard broccoli, you're going to want to try all of these Indian grilling recipes.

A drive through Baja is filled with tacos, hotels, and views more beautiful than you could imagine

The best fish tacos live in Baja, Mexico. Trust us, we ate a lot of them.

These easy weeknight recipes are perfect for those days that seem like they'll never end.

The butter is optional. The beer is not.

Spice rub one night, pasta or fish or salad the next. We're all about that versatility.

Don't let your shrimp fall through the grill grates or spin around on skewers.

This colorful cold noodle salad is infinitely riffable.

Salt, pepper, garlic, acid, and a bit of heat are all you need to punch up this easy shrimp skewer recipe.

Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

The dry rub on these scallops can go on pretty much everything. (And you'll want it on pretty much everything).

A kicky chile-lime dressing wakes up your weeknight salmon.

Cooking with tea adds subtle flavor to recipes both savory and sweet.

Lapsang, a black tea from China, may taste too strong and smoky when you sip it on its own, but it will mellow out as it marinates with the fish.

Chef Angela Dimayuga of Mission Chinese Food is making bitter herbs taste, well, really good.