A great monkfish recipe from Spain. Monkfish tails, seared and then sauced with a roasted garlic, saffron and tomato sauce. Any firm fish will work with this recipe.
This is the classic Spanish green sauce for fish, most often as merluza en salsa verde, but you can sub in other fish for the merluza, which is hake.
Caldo de camaron, shrimp soup, appears in various forms all over Mexico. My version is inspired by those in Sonora and Baja.
A simple recipe for pan seared halibut cheeks with a tomato sauce spiked with saffron. Any large fish cheeks work here.
Royal red shrimp are one of North America’s finest shrimp. Here’s why you should seek them out, and how to cook them.
A simple recipe for either party appetizers, a light lunch, or a snack. Beware: Crab deviled eggs are addictive.
A classic lobster fra diavolo recipe made easier to eat by shelling the lobster. This is an Italian-American classic.
This is she crab soup without the roe, so it is cream of crab soup, with sherry, bay, a little seafood broth and lots of crab.