Seafood

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

The easiest meal you’ll make all summer—just grab a crusty piece of bread and a bottle of white, and dinner is served.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

Prawns are great for grilling because they’re much larger and have a slightly thicker shell than your average shrimp, offering insurance against overcooking.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Cooking lobster entirely on the grill ensures that no water gets inside the shell, which means you’ll get more concentrated lobster flavor.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

Don't be scared of squid. Cook it, already!

All that smoked salmon sitting in your fridge? There's more to it than slapping on a piece of toast for breakfast (though we do love that too). Here's inspiration for the smokiest fish in your life.

Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.

Great ceviche is easy to make and nearly impossible to mess up. Here's how to do it.

Let bivalves be bivalves with these great mussels recipes.

This squid pasta with fennel recipe is made for breezy summer evenings. All that's missing is the beach house.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.

Start with very cold cream and keep it chilled between whipping and serving.