Recipes for the 6 Healthiest Fish (Slide 8)

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Oysters on the Half Shell with Mignonette Sauce

It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Classically oysters are served raw on the half shell with a little mignonette sauce, which refers in French to “black pepper,” but you can also enjoy them without any sauce at all.

Recipe: Oysters on the Half Shell with Mignonette Sauce

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Orange, Watercress & Tuna S…

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched wi…View slide

Lemon-Garlic Sardine Fettuc…

Even sardine skeptics will enjoy this lemony pasta with crispy breadcrumbs. Substitute two 5- to 6-o…View slide

Oysters Rockefeller

Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefelle…View slide

Garlic Roasted Salmon & Bru…

Roasting salmon on top of Brussels sprouts and garlic, flavored with wine and fresh oregano, is a me…View slide

Grilled Whole Trout with Le…

This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falli…View slide

Grilled Tuna with Olive Relish

A simple relish of parsley and olives jazzes up grilled tuna. Make it a meal: Serve with grilled veg…View slide

Smoked Trout Spread

Creamy smoked trout spread on thin whole-grain crackers is a delicious appetizer, but serve it with …View slide

Oysters on the Half Shell w…

It may seem a little intimidating to open an oyster, but after a little practice it gets easier. Cla…View slide

Pistachio-Crusted Tuna Steaks

Pistachio crust teams up with a savory mustard-dill sauce for an exceptional tuna dish. Choose “su…View slide

Smoky Maple-Mustard Salmon

It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped w…View slide

Oyster Stew

This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests whe…View slide

Smoky Artichoke-Sardine Salad

Smoked paprika and sherry vinegar add Spanish flair to the dressing of this artichoke-and-sardine sa…View slide

Greek Salad with Sardines

The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette�…View slide

Salmon with Red Wine-Morel …

Dried mushrooms give this rich red-wine sauce an almost meaty flavor. Look for them in the produce d…View slide

Spicy Thai Barbecued Oysters

The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on…View slide

Smoked Trout Salad

The fast of Yom Kippur is often broken with smoked fish as in this trout salad. This easy dinner, wh…View slide

Tomato Toast with Sardines …

Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He�…View slide

Tuna Pasta with Olives & Ar…

Here we toss grilled tuna with pasta, artichoke hearts, green olives and tomatoes. Grilling the tuna…View slide

Salmon & Escarole Packets w…

This company-worthy salmon is steamed on a bed of escarole and basted in a rich and tangy lemon-butt…View slide

Pan-Fried Trout with Red Ch…

This chile pan sauce is much lighter than one you’d pair with enchiladas or burritos, to keep from…View slide

Spicy Barbecued Oysters

If you’re intimidated by shucking oysters—this recipe for barbecued oysters is for you. When you…View slide

Grilled Salmon with Tomatoe…

This recipe is so beautiful and yet so simple to prepare—it’s perfect for entertaining. You just…View slide

Grilled Salmon & Zucchini w…

Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish …View slide

Smoked Trout Hash with Must…

We've combined assertive mustard greens, smoky trout and crisped potatoes in this interpretation of …View slide

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