Chef John's Shrimp Étouffée
A popular Cajun classic featuring seasoned shrimp in a thick, spicy stew.
Chef John's Salmon
I love the combination of tarragon and Italian parsley, but I've used herbs like basil and thyme, which worked wonderfully as well. As far as the fish goes, a center-cut salmon filet is a perfect thickness for this, but other similarly shaped seafood will work.
Chef John's Salmon in Parchment
Cooking fish in parchment paper is incredibly simple, and yet fairly terrifying for a novice cook. Since the seafood is encased in paper, there's really no good way to check if it's done. The good news: if you use a large, center-cut salmon filet, about 8 or 9 ounces, and cook it for 15 minutes at 400 degrees F, you're going to be very, very close.
Chef John's Panzanella
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Utokia's Pecan Coconut Crusted Fish
Fish fillets with a coconut-pecan coating are baked until just done and served with a delightful pineapple-mango salsa.
Sponsored By Reynolds Wrap
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Blackened Tuna Steaks with Mango Salsa
This delicious and simple dish will make your dinner guests think you're a true gourmet chef! It works great with fresh or frozen fish.
Grilled Tilapia with Mango Salsa
Easy, flavorful fish with fresh salsa made with sweet, spicy ingredients.
Creamy Crab Pesto over Mahi Mahi
A taste of the ocean! Creamy pesto sauce with lump crab meat over a delicious fillet of mahi mahi. This dish also works well with a parma rosa sauce and catfish!