Fiery Fish Tacos with Crunchy Corn SalsaWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn.
Spicy Sauteed Fish with Olives and Cherry TomatoesWine Pairings: Sauvignon Blanc
Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes, like this simple fish preparation, were handed down from my mother and grandmother, so they date from the early 1900s."
Spicy Grilled ShrimpWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
This super easy recipe has just a few ingredients you probably already have on hand. It is great as an appetizer, or you can add a veggie side and a salad for a complete meal.
Spicy Sauteed Calamari over PastaWine Pairings: Pinot Grigio/Gris
This is great over pasta, or on its own as an appetizer (double the serving count for appetizer).
Bordeaux Style FishWine Pairings: Sauvignon Blanc
Bordeaux style fish recipe is a great classic in French cuisine. Also known as fish bordelaise it can be cooked with any white fish.
Grilled Tuna, Orange & Jicama Salad with Red Onion DressingWine Pairings: Sauvignon Blanc
This dinner salad is anything but ordinary. Crunchy jicama, sweet oranges, grilled tuna and a Mexican-inspired dressing combine to really fire up your taste buds.
Tilapia With Citrus Bagna CaudaWine Pairings: Sauvignon Blanc
Bagna cauda literally means “warm bath.” It’s a warm garlicky sauce that is used for dipping vegetables in the Piedmont region of Italy. Giada de Laurentiis decided to add some orange juice and lemon zest to lighten the flavors and make it perfect for pouring over flaky tilapia fillets. Use leftovers to brighten the flavor of steamed cauliflower or simple boiled potatoes.
Baccala alla Vicentina (Salt Cod with Polenta)Wine Pairings: Pinot Grigio/Gris
A traditional Venetian recipe from Mario, this is a stew-like dish that includes garlic, anchovies and milk.
Prosciutto Roasted Halibut with Fresh ThymeWine Pairings: Unoaked Chardonnay
Looking for an elegant entrée to serve to company? You just found it. (No need to let your guests know how easy it is!)
Vietnamese Summer RollsWine Pairings: Riesling
These rolls are one of our favorite healthy dishes.They are perfect for a summer lunch on the patio or a warm evening with friends. The simplicity of the dish also makes them great as a fun interactive activity with the kids.
Shrimp CevicheWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
When it’s hot as hell out, there’s literally nothing better to eat.
Cucumber-Grapefruit Crab SaladWine Pairings: Pinot Grigio/Gris
Sandro Gamba uses nonfat yogurt in many of his sauces and salad dressings. Here he mixes it with succulent Dungeness crab, a high-protein seafood that’s also high in iron and zinc.
Thai Shrimp CurryWine Pairings: Pinot Grigio/Gris
Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish.
Garlicky Broiled Salmon and TomatoesWine Pairings: Pinot Noir
A great and healthy way to enjoy fresh tomatoes from your garden or the farmers market.
Easy Sole MeuniereWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
This is a pretty basic recipe but it is just delicious! If sole isn’t available, other good choices are flounder or perch.
Portuguese Clams with ChorizoWine Pairings: Chardonnay
Serve with a small cup of melted butter for dipping clams and don’t forget a fresh loaf of warm, crusty bread!
Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate SeedsWine Pairings: Pinot Gris/Pinot Grigio
This dish can easily be prepared and served during any special occasion. The unique lemon pepper filled tilapia fillets can be served as the appetizer or alongside a fresh salad.
Fish Fillets Baked in Garlic-Parsley SauceWine Pairings: Pinot Grigio/Gris
This delicious baked fish is a crowd pleaser. Especially when paired with a palate pleasing sicilian white wine.
Grilled Rock Lobster TailsWine Pairings: Sauvignon Blanc
Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!
Chilean Sea Bass with Light Soy and Chive SauceWine Pairings: Chardonnay
A visually appealing dish with beautifully layered flavors originally prepared at Cincinnati's Maisonette restaurant.
Honey-Mustard Glazed Salmon SteaksWine Pairings: Pinot Noir
Any time a novice cook asks Jamie Bissonnette for a simple recipe, he gives them this soy-honey-mustard sauce. It’s delicious on the salmon here, but he also recommends spreading it on chicken wings or pork chops before grilling.
Grilled ShrimpWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
A classic recipe for hot summer nights.
Braised Salmon with Roasted AlmondsWine Pairings: Pinot Grigio/Gris
Looking for a change? Consider this fast and healthy salmon recipe--proof that Mediterranean food can achieve surprising richness in almost no time.
Scallops with Grapefruit and BaconWine Pairings: Sauvignon Blanc
A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.
Pistachio Crusted Salmon CakesWine Pairings: Pinot Noir
The crunchy texture of the pistachio mixture combined with the buttery texture of the salmon and a squeeze of fresh lemon is just amazing.
Swordfish Kebabs with Summer Herb PestoWine Pairings: Pinot Gris/Pinot Grigio
The pesto sauce can be made up to 2 days in advance and refrigerated until ready to use. If you choose to make this ahead of time, cover the top of the sauce with a thin film of oil to keep the sauce from darkening. Return to room temperature before serving.
Grilled Shrimp PanzanellaWine Pairings: Riesling
Panzanella is traditionally a salad that substitutes bread for the lettuce. This recipe adds some shrimp and basil and substitutes lemon juice for the vinegar, but here’s the beauty part…the shrimp and the bread are cooked on the grill first. That gives the whole thing that charred grill taste that makes everything feel like the best part of summer.
Salmon Steaks with Curried Fennel-Wine SauceWine Pairings: Chardonnay
This recipe has depths of flavor because the fennel is cooked until silky over long, low heat.
Seared Scallops with Herb-Butter Pan SauceWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
These seared scallops are quick-cooking, sweet, tender, mild, and delectable. Be sure to have all your ingredients prepped for the sauce (shallots diced, herbs chopped) before you begin searing the scallops.
Sea Bass Fillets with Parsley SauceWine Pairings: Sauvignon Blanc
Bob Chambers, a private chef and former Food & WIne staffer, created this delectable butter-fried sea bass with an easy, lemony sauce.
Dungeness Crab with Meyer Lemon AioliWine Pairings: Chardonnay
In Northern California, crab comes into season around the beginning of December and lasts through January. It’s always cause for celebration, and feels so holiday festive. Buy the freshest cooked whole crabs you can find, and have your fishmonger prepare them for eating.
Fettuccine with Shrimp, Asparagus, and PeasWine Pairings: Chardonnay
This easy dish is reminiscent of a light, summery pasta carbonara.
Buttery Crab Bread PuddingWine Pairings: Chardonnay
In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
Halibut with Honey Walnut Crust and Orange Sesame ButterWine Pairings: Chardonnay
Chopped walnuts, panko, and honey become a crisp, flavorful coating for the halibut fillets.
Bacon Wrapped Scallops with Spicy MayoWine Pairings: Chardonnay
Anything wrapped in bacon, right....?!?
Lime Shrimp & Avocado SaladWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long.
Spicy Shrimp, Celery, and Cashew Stir-fryWine Pairings: Pinot Grigio/Gris, Riesling
This recipe is easy and versatile; you can replace the shrimp with any meat, such as chicken, beef or pork.
Tuscan-Style Grilled Tuna Steaks with Grilled Stuffed PortobellosWine Pairings: Chardonnay, Pinot Noir
This easy summer dinner recipe uses fresh herbs from your garden to create a Tuscan-style rub for tuna steaks. Serve with the accompanying stuffed mushroom recipe and a mixed green salad dressed with oil and vinegar you’ve got a complete meal that’s perfect with Pinot Noir.
Grilled Fish with Garlic, Basil, and LemonWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
This delicious low-carb fish marinade with garlic, basil, and lemon is good on Halibut, Tilapia, Mahi Mahi, or any firm white fish. This marinade would also be good on shrimp, scallops, or chicken.
Classic French MusselsWine Pairings: Sauvignon Blanc
This delicious mussels recipe is the quintessential French meal.
Tilapia Tacos with Grilled Peppers and OnionWine Pairings: Sauvignon Blanc
These low-fat tilapia tacos feature corn tortillas filled with tender pieces of sautéed fish, grilled onion, grilled bell pepper and sliced jalapeño pepper. Slice the onion just before placing it on the grill. If given time to set, the onion rings will begin to separate and will not have good grill marks.
Lobster and Chorizo PaellaWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
Combining sweet lobster meat with spicy chorizo, this paella is just right when you’re serving a crowd. Be sure to buy cured Spanish chorizo, rather than fresh Mexican chorizo, for this dish.
Spaghetti alle VongoleWine Pairings: Pinot Grigio/Gris
The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish.
Salmon in a Balsamic Reduction with Pinot Noir MushroomsWine Pairings: Pinot Noir
This is one of those pairings that makes both the food and wine better for the experience. Salmon seems to taste best when cooked with just a bit of acid. In this recipe there is both lemon juice and vinegar to give it a little more structure. The balsamic vinegar also adds a bit of rich earthiness. This pairing with the Pinot is incredible.
Perfect Baked CodWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
If you’re someone who’s afraid of cooking seafood at home, cod is the fish for you. It’s basically impossible to mess up: It cooks quickly, is hard to overcook (unless you really forget about it), and is easy to flavor however you want.
Mussels, Clams and Shrimp with Saffron Risotto and Green Olive RelishWine Pairings: Sauvignon Blanc
A fabulous all-in-one dish, similar to paella.
Seared Black Pepper and Rosemary Crusted TunaWine Pairings: Rhone Blend Red
A quick and easy recipe - would also be great on the grill.
Crab Cakes with Chardonnay Cream SauceWine Pairings: Chardonnay
The secret to the crisp coating in this recipe? Crushed potato chips.
Seared Grouper with Corn, Zucchini, and Tomato SauteWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
This refreshing seafood dinner is perfect for a late-summer or early-fall evening.
Grilled Tuna With Basil PestoWine Pairings: White Burgundy (Chardonnay)
This perfect summer recipe by Giada adds fresh basil pesto to grilled tuna steaks for light dinner fare.
Smoked Salmon and Egg SandwichWine Pairings: Pinot Noir
This decadent sandwich would be perfect for brunch, or breakfast for dinner. Look for salmon that’s labeled “wild Alaskan,” and you can be sure you’re getting sustainable seafood. You can also use soft-boiled eggs in place of the poached eggs.
Seafood RisottoWine Pairings: Sauvignon Blanc
This recipe is not only delightful but flexible enough to be manipulated. Great as a dinner for two or double the recipe to please a crowd!
Dr. John’s Simple Grilled Salmon with Garlic & Onion JamWine Pairings: Pinot Noir
The Wine Merchant's own Dr. John Van Kirk recommends this tasty and simple salmon preparation for any night of the week.
Parmesan-Crusted Tilapia with Crème Fraîche Tartar CreamWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
This is a really simple dinner to make. The tilapia is quickly breaded and then baked for a short time. While it’s cooking, you mix together the ingredients for the crème fraîche tartar cream sauce. The sauce has the flavors of a typical tartar sauce but is a bit thinner so it can be drizzled onto the fish to serve.
Seared Cod Pea Salad with Lemony Truffled VinaigretteWine Pairings: Sauvignon Blanc
You can use cod, or any white flakey fish that is available at your local fish market. The sweetness of the peas are enhanced by the herbs and citrus zest of the vinaigrette and accents the fish perfectly.
Pan-Roasted LobstersWine Pairings: Sparkling, Chardonnay
Boiling and steaming are the usual ways of preparing lobster, and they’re just fine. But we wanted an alternative cooking method that would be even tastier, and we didn’t want to spend a whole lot more time in the kitchen. This way of cooking lobsters is a little more trouble than dunking them in a pot of boiling water, but we think the results are well worth it.