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magazine grilled fish with crab stuffed zucchini blossoms and white wine sauce
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(27)
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If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
(4.39)
Easy
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Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak.
5.0
(5)
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
5.0
(5)
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Every Christmas Eve, chef Renee Erickson goes crabbing with her family and friends—then they make this simple and decadent pasta.
5.0
(4.86)
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Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.
3.7
(3.69)
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Basting a rib eye with jarred crab paste adds flavor and intensity with almost no effort.
4.4
(4.36)
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4.0
(4.11)
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Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)
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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
3.3
(3.33)
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We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.
3.6
(3.64)
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Quick
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
5.0
(4.9)
Easy
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There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
5.0
(4.88)
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5.0
(5)
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3.6
(3.63)
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Cocchi Americano is a refreshing aperitif from Italy and has just recently become popular in the States. It's the perfect ingredient for delightful summer cocktails.
3.0
(3)
Easy
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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.
5.0
(5)