Fiery Fish Tacos with Crunchy Corn SalsaWine Pairings: Light Crisp Whites
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn.
Shrimp and GritsWine Pairings: Chardonnay
Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.
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.
Shrimp and Asparagus Angel HairWine Pairings: Light Crisp Whites
A great way to utilize fresh herbs during the summer.
Prawn, Basil and Feta PastaWine Pairings: Sauvignon Blanc
This light dish is perfect for a summer evening in which you don't really want spend time cooking. The simple ingredients lead to a refreshing finish that would pair perfectly to a glass of light white wine.
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.
Bay Scallop ChowderWine Pairings: Chardonnay
If you want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Spicy Sauteed Calamari over PastaWine Pairings: Light Crisp Whites
This is great over pasta, or on its own as an appetizer (double the serving count for appetizer).
Coconut Curry White FishWine Pairings: Pinot Grigio/Gris
This is a dish that’s easy to cook on a weeknight and fool-proof to prepare.
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.
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.
Halibut with Honey Walnut Crust and Orange Sesame ButterWine Pairings: Viognier, Chardonnay
Chopped walnuts, panko, and honey become a crisp, flavorful coating for the halibut fillets.
Crab Cakes with Horseradish CreamWine Pairings: Chardonnay
Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crumbs and fried to a golden brown. A mixture of sour cream and horseradish provides lively accompaniment.
Sauteed King Crab Legs in White WineWine Pairings: Chardonnay
Simply put, this is an awesome recipe. Your family or guests will absolutely love this crab. No additional butter or anything needed...superb!
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.
Thai Spiced Barbecue ShrimpWine Pairings: Riesling
This is the best recipe ever for barbecue shrimp, very tasty with a little kick! You will never try another marinade again for shrimp.
Grilled Rock Lobster TailsWine Pairings: Other Whites
Grilled rock lobster tails lightly seasoned with lemon and garlic. Ready in no time at all, and oh so delicious!
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.
Fish Fillets Baked in Garlic-Parsley SauceWine Pairings: White Wines
This delicious baked fish is a crowd pleaser. Especially when paired with a palate pleasing sicilian white wine.
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."
Lemony Risotto with Asparagus and ShrimpWine Pairings: Verdicchio, 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.
Baked Dijon SalmonWine Pairings: Chardonnay, Pinot Grigio, Pinot Noir
Salmon fillets brushed with honey and Dijon mustard, coated with bread crumbs and pecans, and baked is a perfect match with Chardonnay.
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.
Avocado and Tuna TapasWine Pairings: Chardonnay
The tuna, mayo, and buttery avocado work great with a rich Chardonnay.
Seared Scallops with Herb-Butter Pan SauceWine Pairings: Light Crisp Whites
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.
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.
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.
Fried-Fish Sandwiches with Jalapeno-Spiked TomatoesWine Pairings: Light Crisp Whites
“These should look much too big to eat with your bare hands,” says Alex Aguilera about his crispy fish sandwiches.
Spaghetti alle VongoleWine Pairings: Crisp Italian Whites
The briny juices from the clams help to flavor this brothy sauce—the fresher the clams, the better the dish.
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.
Parmesan-Crusted Tilapia with Crème Fraîche Tartar CreamWine Pairings: Light Crisp Whites
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.
Grilled Clams with Lemon-Ginger Butter and Grilled BaguetteWine Pairings: Sauvignon Blanc
This exotic dish is cooked on the grill (in a disposable pan), so there's very little cleanup.
Pecan-Crusted TilapiaWine Pairings: Light Crisp Whites
A weeknight favorite, this quick and easy pecan-crusted tilapia serves up moist fish with a crunchy crust.
Mussels, Clams and Shrimp with Saffron Risotto and Green Olive RelishWine Pairings: Sauvignon Blanc
A fabulous all-in-one dish, similar to paella.
Cedar Planked SalmonWine Pairings: Rose, Pinot Noir
Pair this delicious salmon with salad, Asian-inspired rice and roasted asparagus.
Grilled Fish with Garlic, Basil, and LemonWine Pairings: Light Crisp Whites
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.
Thai Shrimp CurryWine Pairings: Pinot Gris/Pinot Grigio
Sweet coconut milk and spicy green curry paste are blended with shrimp and basil to create a comforting Thai curry dish.
Sardinian Fish SoupWine Pairings: Light Crisp Whites
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.
Broccoli-Shrimp Stuffed Idaho® PotatoesWine Pairings: Chardonnay
Turn a fluffy Idaho® potato into a meal by stuffing it with broccoli florets and shrimp.
Tuna Steak au Poivre with White Beans and Bitter Greens SaladWine Pairings: Pinot Noir, Grenache
This recipe looks long and complicated, but it's so fast and easy...perfect for a busy weeknight!
Roasted Halibut with Walnut CrustWine Pairings: Pinot Noir
Chopped walnuts, herbs, and panko become a crisp, flavorful coating for the halibut fillets.
Grilled Halibut with Sun-dried Tomato Beurre BlancWine Pairings: Chardonnay, Rich Round Whites
This grilled fish with a rich sauce is fancy but simple and is a perfect match for Chardonnay.
Tuscan-Style Grilled Tuna Steaks with Grilled Stuffed PortobellosWine Pairings: Rich Round Whites, 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.
Garlicky Broiled Salmon and TomatoesWine Pairings: Pinot Noir
A great and healthy way to enjoy fresh tomatoes from your garden or the farmers market.
Seared Grouper with Corn, Zucchini, and Tomato SauteWine Pairings: Light Crisp Whites
This refreshing seafood dinner is perfect for a late-summer or early-fall evening.
Chilean Sea Bass with Grilled Mango SalsaWine Pairings: Viognier
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.
Moqueca (Brazilian Fish Stew)Wine Pairings: Unoaked Chardonnay
This hearty stew can be made with any firm-fleshed white fish, such as catfish or halibut.
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.
Tilapia Tacos with Grilled Peppers and OnionWine Pairings: Chenin Blanc, Viognier
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.
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.