Spicy Corn Chowder with Sauteed Shrimp
Use sweet end-of-summer corn and sustainable shrimp to make a tasty seasonal chowder.
More Recent Fish & Seafood
Hot-Smoked Arctic Char with Mixed Greens and Golden Beets
A sustainably farmed fish, Arctic char has a luscious fatty quality that makes it an ideal candidate for smoking and star element in this summery entree salad.
Sautéed Wheat Berries with Shrimp, Zucchini and Gremolata
This dish of hearty whole grain wheat berries, summer-fresh zucchini and shrimp embodies Nourish Network's body, soul and planet mission.
Kurt’s Easy Paella
Chef Kurt Michael Friese brings a time-saving twist to a classic Spanish dish.
Grilled Fish in Parchment with Cherry Tomatoes and Corn
Flaky white fish are tough to grill, but that doesn't mean they need to be left out of the summer repertoire. Here's how ...
Glass Noodle Salad with Spicy Sweet Shrimp
Holy smokes is this yummy! Is about all I have to say. And ridiculously easy to pull together, too, especially if you have extra Spicy-Sweet shrimp on hand--or substitute other leftovers, like Mohogony Grilled Chicken. Packed with flavor yet light and refreshing, it's a go-to, one-dish meal for the dog days of summer.
Spicy Sweet Shrimp
These tasty shrimp are as versatile as they are simple to make. Serve them as an hors d'oeuvre, over wok-tossed rice noodles or in an Asian-inspired salad.
Tilapia Po’ Boys
Our po' boys, a New Orleans traditions, are rich with flavor and made with one of our Super Seven Sustainable Seafood picks -- U.S. farmed tilapia
Sauteed Sablefish with Ginger-Soy Glaze
Sablefish, aka black cod or butterfish, is a fatty, mild-flavored fish with a luscious texture. Slathered with this ginger-soy glaze, it practically melts in your mouth.
Bay Scallop Ceviche Salad
This confetti-colored salad has Asian-leanings (think ceviche meets green papaya salad) in a versatile summertime dish
Pan Seared Harissa-Rubbed White Cod
A stunning, and spicy, preparation of a firm, flaky, tasty fish.
Fish Sticks with Cilantro-Serrano Tartar Sauce
Commercial fish sticks are loaded with fillers and preservatives. Make your own and you can avoid all that. I'll often double this recipe and freeze half, so I have healthy fish sticks on hand for Noemi for busy nights. Just heat frozen fish sticks in the oven at 400 for about 15 minutes, or until cooked through.
Linguine with Red Clam Sauce
In keeping with the Southern Italian tradition, I added chopped tomatoes and a little wine to Rick Moonen’s recipe from his excellent Fish Without a Doubt. San Marzano are traditional; Muir Glen Organics are terrific, too.
Curried Mussels
I first fell in love with mussels years ago in France. Now, more and more, they're one of my go-to weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they're at the top of the A-list in terms of sustainable seafood and, as if that's not enough, they're economical too.
Barramundi with Shallots and Chile
Barramundi's meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.
Garlicky Butterflied Grilled Shrimp
Leaving the shells on during grilling adds to the flavor of the dish. Be sure to source domestic shrimp so you know you're making a smart, sustainable choice.
favorite finds
Spicy Hatch chiles have begun to arrive in markets across the country! These babies are key to Southwestern cooking, and they have a very short season. Stock up now, roast 'em and stash 'em in your freezer to enjoy throughout the year.
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