Seafood

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

A kicky chile-lime dressing wakes up your weeknight salmon.

If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.

In this easy-but-impressive summer entrée, shrimp are tossed in a fiery chile-lime oil before being skewered and thrown on the grill. They’re served with lime wedges dipped in chili powder.

Don’t feel like cooking indoors? Toss a cast-iron pan right on the grill for a saucy dish of clams and chickpeas, and char some bread alongside for dipping.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa—the best part is that most elements can be made ahead.

This is a variation on the OG version of the dish—so feel free to experiment.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Serve with some crusty bread.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing out) if you’d like.

To serve this dish as a main course for eight, double the recipe over two pots and throw some warm baguettes on the table.