Fried CalamariWine Pairings: Light Crisp Whites, Light Reds
This fried calamari recipe is tender pieces of squid soaked in buttermilk, then coated in seasoned flour and deep fried to golden brown perfection.
Plancha-Style ShrimpWine Pairings: Light Crisp Whites
Recipes that are a la plancha are traditionally cooked on a round, flat, metal plate, which sears meat or fish better than any other surface can. The seasoned surface and high heat mean the ingredients need no or little enhancements, allowing the flavors of the food to shine through.
Michael Symon’s Shrimp with Corn and BasilWine Pairings: Chardonnay
A flavorful and simple summer dish!
Hearty Shrimp RisottoWine Pairings: Sauvignon Blanc
Super creamy and packed with shrimp, this impressive Italian meal maker is special enough to serve company. Laced with the warm flavors of white wine, goat cheese and fresh spinach, it’s scrumptious, comforting and so fast!
Scallop SaladWine Pairings: Light Crisp Whites
This scallop salad is inspired by the French salad frisée with lardons. Crispy, salty pancetta and fried capers complement the buttery sweet flavor of seared scallops. Softly wilted sturdy greens like frisée or escarole add texture and flavor to this healthy dinner salad.
Easy Tuna Cakes with Greens & Lemon DressingWine Pairings: Pinot Grigio/Gris
Dried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.
Grilled Shrimp and Noodle SaladWine Pairings: Light Crisp Whites
Savor the first warm days of spring with a quick grilled meal: Grill sweet-and-spicy shrimp, asparagus and mushrooms, then serve with rice noodles and fresh cilantro. April showers? You can also cook the marinated shrimp and vegetables inside on a grill pan.
Lobster RisottoWine Pairings: Chardonnay
When you’re cooking to impress, look no further than this divinely decadent lobster risotto recipe that’s surprisingly simple to put together. Wow your dinner guests with this rich dinner recipe, that’s made with Arborio rice, lobster meat, white wine, garlic, shallots, and homemade or prepared stock.
Grilled Fish with Artichoke CaponataWine Pairings: Light Crisp Whites
To top meaty mahimahi at Marea, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.
Zucchini Crab Cakes With Lime AioliWine Pairings: Light Crisp Whites
A delicous way to use zucchini from your garden or the farmers market.
Grilled Shrimp with PestoWine Pairings: Light Crisp Whites
Whether you serve the dish for dinner with pasta and a vegetable or as an appetizer all alone, the shrimp disappear in a flash. Make extra!
Pan Seared Salmon with Sun-Dried Tomato Cream SauceWine Pairings: Medium Racy Reds
Pan fried to a flakey perfection, salmon is crispy on the outside and drenched in a creamy and fragrant sauce.
Grilled Honey Lemon HalibutWine Pairings: Chardonnay
Simple to make with ingredients that are found in the pantry. Easy and delicious grilled halibut recipe with honey and lemon. Halibut is an oily white fish. Similar white fishes that can be substituted for halibut include fluke, flounder, and turbot.
Shrimp in Garlic OilWine Pairings: Light Crisp Whites
The aromas of garlic and oil waft up from the pan, engulfing your senses.
Pesto Pistachio Fish FilletWine Pairings: Light Crisp Whites
The pistachios along with zesty lemon, aromatic pesto, and fresh herbs make for such a lovely combination of flavors and textures.
Cedar Planked SalmonWine Pairings: Pinot Noir
Salmon fillets marinate in rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic before hitting the grill.
Turmeric Fish with Rice Noodles and HerbsWine Pairings: Light Crisp Whites
This recipe is inspired by the Vietnamese dish, Cha Ca La Vong. In Hanoi, where the dish originates, the fish is usually cooked tableside and served with a variety of accompaniments. You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl.
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.
Lemony Risotto with Asparagus and ShrimpWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp and will pair nicely with Sauvignon Blanc or a crisp, clean white.
Shrimp and Asparagus Angel HairWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
A great way to utilize fresh herbs during the summer.
Crumbed King George Whiting and Sauce GribicheWine Pairings: Pinot Grigio/Gris
This delicious baked fish is a crowd pleaser. Especially when paired with a palate pleasing sicilian white wine.
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.
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.
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.
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.
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.
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.
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.
Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter SauceWine Pairings: Sauvignon Blanc
Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce
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.
Fried-Fish Sandwiches with Jalapeno-Spiked TomatoesWine Pairings: Sparkling, Pinot Grigio/Gris, Riesling
“These should look much too big to eat with your bare hands,” says Alex Aguilera about his crispy fish sandwiches.
Grilled ShrimpWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
A classic recipe for hot summer nights.
Chilean Sea Bass with Grilled Mango SalsaWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
The firm flesh of Chilean sea bass makes it an ideal choice for the grill. The hot-sweet grilled mango and red pepper salsa provides a delicious contrast to the rich fish.
Sardinian Fish SoupWine Pairings: Pinot Grigio/Gris
While it is impossible to duplicate a Sardinian fish stew exactly, substitute whatever is available. A mix of four different types of seafood is a good rule to follow for this dish.
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.
Oysters MornayWine Pairings: Pinot Grigio/Gris
For those that find eating raw freshly shucked Oysters a little intimidating, this recipe for Oysters Mornay is a great compromise. Muscadet from Loire Valley, France, is the classic pairing with oysters.
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.
Easy Garlic-Lemon ScallopsWine Pairings: Pinot Grigio/Gris, Sauvignon Blanc
Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.
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!)
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.
Baked OystersWine Pairings: Sauvignon Blanc
Spice up your everyday oysters with this simple, 4-step, Asian-inspired recipe.
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.
Tuscan Butter SalmonWine Pairings: Chardonnay
The tomato and basil cream sauce (with Parmesan) is unbelievably dreamy. Serve over pasta or rice.
Bacon Wrapped Scallops with Spicy MayoWine Pairings: Chardonnay
Anything wrapped in bacon, right....?!?
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.
Broccoli-Shrimp Stuffed Idaho® PotatoesWine Pairings: Chardonnay
Turn a fluffy Idaho® potato into a meal by stuffing it with broccoli florets and shrimp.
Crab and Corn ChowderWine Pairings: Chardonnay
This scrumptious soup features corn and crabmeat mixed with bacon, potatoes, onion and garlic simmering together in a ﬂavorful combination of chicken broth and heavy cream.
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.
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.
Pan-Seared Salmon with Sauteed Baby Spinach and a Pink Grapefruit Pinot Noir SauceWine Pairings: Pinot Noir
This dish's surprising combination of flavors yields a delectable and savory blend of color and taste.
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.
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.
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.
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.
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."
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.