Seafood

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

Ask for “dry” scallops at your fish market; they are free of preservatives and release very little liquid while cooking, which is key to getting a good crusty sear in this easy recipe.

The cool flavors of basil and cilantro balance the spiciness of the harissa.

Fluke, hake, or cod are all good substitutions for the halibut.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.

If paella escaped from Spain, sailed to China, and did some soul-searching along the way, you’d have the namesake dish at Chicago’s Fat Rice. The generous pot of aromatic rice, curry-scented chicken, and (much) more can be traced back to Macau, the former Portuguese colony in China, where it’s almost always served at home. Chefs Abraham Conlon and Adrienne Lo took inspiration from foreign-language cookbooks; their version is a blend of Portuguese and Chinese cooking that Conlon calls “the origin”…

A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!

Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

This dish is only as good as the crab it’s made with; buy the best you can get.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

From grilled branzino to oil-poached tuna, we've got plenty of easy summer seafood recipes--plus tips on what to do when it's too hot to cook

Some tasty, sustainable fish have truly ugly names. What to do? Makeover! We spoke to a branding expert about renaming porgy, hake, whiting, and--yeesh--scrod

In Las Vegas, star chefs cooked up a dinner featuring the weirdest, ugliest--and absolutely tastiest--seafood around, to highlight the potential of "trash fish"

On Oahu, musician Jack Johnson and chef Ed Kenney throw a beach party with family, farmers, friends (hi, Kelly Slater!), and the freshest, most delicious food in Hawaii