Seafood

An at-home version of the whole fish recipe from Brooklyn’s Talde restaurant. 

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

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Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.

Cooking on a bed of salt helps evenly conduct the hight heat and infuse the shrimp with seasoning.

Cooking fish shouldn't be intimidating! Follow columnist Carla Lalli Music's no-recipe rules, and getting that perfectly crisp underside is easy

Serve the shrimp on toast to soak up the delicious pickling liquid.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Using the best and freshest crabmeat you can get your hands on makes all the difference in these lightly battered and totally addictive fritters.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Granny Smith apples are ideal for this dish: Their sweet-tart juice complements the rich scallops, and they keep their shape when cooked.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

Serve these spicy shrimp over greens or on their own as a pre-dinner snack.