Seafood Recipes

Seafood Recipes
Photo by Photo by Elinor Carucci, Bon Appétit

Seafood is traditionally paired with white wine for good reason. Much like that squirt of citrus we like so much with seafood, white wines bring a spark of acidity when paired with fish, brightening the fish flavors and cleansing the palate. That’s not to say that red wines can’t also be paired with seafood, those cases are simply very particular.

Most seafood dishes share a certain delicacy of flavor. When pairing wine and food, you should  always match the intensity of flavors on each side of the equation. Most white fish and shellfish are among the most delicate of foods, thus requiring some of the most delicate of wines. Among the classic pairings for seafood are delicate wines like unoaked or lightly oaked Chardonnay, such as Chablis, Pinot Grigio and Pinot Blanc, Albarino from Spain and Muscadet from France.

If you are thinking about pairing red wines with fish, look for heartier fish like tuna and salmon made with robust preparations and seasonings. Grilling or blackening will impart assertive seasonings that will pair with the wines as well as with the fish itself.

Shrimp Recipes

Shrimp Pairing Guide   Shrimp is a delicate seafood but it is not always prepared in the most delicate of ways. Fried shrimp are ideally paired with simple, bright white wines like Albarino and Pinot Grigio, though there are many examples of shrimp dishes that can stand up to more intense wines. Shrimp scampi, with all that butter and garlic, can handle a rich white wine like Chardonnay, but some bitter-edged Italian whites can work splendidly with scampi as ... Read More about Shrimp pairings »

Lobster Recipes

Lobster Pairing Guide Lobster is one of the richest yet most delicate seafood dishes. Traditionally steamed and served with drawn butter, lobster is a natural match for a rich, buttery Chardonnay that mimics both the flavor of the butter and the intensity and silky texture of the lobster.  Other lobster preparations tend to either be in a spicy, Asian vein, where a bright rich white like Riesling or Pinot Blanc would be in order, or along the lines of Lobster ... Read More about Lobster pairings »

Fried Fish Recipes

Fried Fish Pairing Guide Fried fish is a classic fish preparation that needs a bright, crisp wine to pair with. Like lemon or malt vinegar, a bright wine helps to cut through the grease of deep frying while brightening the flavor of the fish and pushing it to the forefront. Muscadet and Albarino are perfect examples of wines with enough acidity to act as a foil for these flavors of deep fried fish. There are also some niche wines that are all about acid and are perf... Read More about Fried Fish pairings »

Grilled Fish Recipes

Grilled Fish Pairing Guide Grilling lends the fish flavor profile a smoky and sometimes lightly charred element. This is particularly true of skin-on fish, where the layer of fat just below the skin melts and creates the oil needed for frying and crisping of the skin. Grilled fish tends to go very well with barrel-aged white wines, but you don’t have to stick to only Chardonnay. Barrel-aged Sauvignon Blanc can be superb with grilled fish, as can Chenin Blanc. A barrel... Read More about Grilled Fish pairings »

Salmon Recipes

Salmon Pairing Guide Salmon is one of the most versatile fish both in methods of preparation and pairing with wine. One of salmon’s advantages is its size, which allows for steaks, fillets and smaller cuts to cook perfectly through many cooking preparations. Another reason for salmon’s flexibility is its natural oil content, which keeps salmon moist when cooked but also allows for a fairly broad range of wine pairing options. One thing to keep in mind is that... Read More about Salmon pairings »


  • 125601667367300er Our chef and I have come up with a wonderful pairing: his mussels prepared in the classic buer Blanc style with my Nicholas gruner veltliner 2010 Wachau. The total lack of fruit and crisp acidity in the wine really allows the flavors of the dish to shine.

  • 1281765Snoother 1281765 VInho Verde, from the Northwest of Portugal, an Atlantic wine perfect for seafood!

  • 1284040DO RUEDA Have you tried our Verdejo wines from Rueda (Spain)?. They have a unique flavour, with a hint of scrub herbs, a fruity touch and an excellent level of acidity. These wines are the perfect match for fish and seafood recipes, and their aftertaste invites to go on drinking.

All Seafood Recipes

  • Baked Black Grouper
    Baked Black Grouper

    Coat the baking pan with spray cooking oil, vegetable oil, or olive oil. Place cleaned fillets on the pan and season to taste with seafood seasonin...

  • Baked Chilean Sea Bass
    Baked Chilean Sea Bass

    Spread the olive oil evenly over the bottom of the baking pan. Rinse the sea bass and pat dry with paper towels. Place the fillets on the coated ba...

  • Baked Lemon Pepper Tilapia
    Baked Lemon Pepper Tilapia

    1. Preheat oven to 375°F. Beat egg in shallow dish. Dip fish fillets in egg. Shake off excess.   2. Coat fish fillets in Coating Mix to evenly ...

  • Baked Scrod
    Baked Scrod

    Coat the baking pan with spray cooking oil, vegetable oil, or olive oil. Place cleaned fillets on the pan and season to taste with seafood seasonin...

  • Barbecued Oysters 3 Ways
    Barbecued Oysters 3 Ways

    1. Prepare a charcoal or gas grill for medium-high heat (about 450°; you can hold your hand 5 in. above cooking grate level only 4 to 5 seconds). S...

  • Black-Eyed Pea-and-Seafood Salad
    Black-Eyed Pea-and-Seafood Salad

    Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from skillet; crumble and set aside. Add celery, bell pepper...

  • Black Roasted Cod with Sea Beans and Oysters
    Black Roasted Cod with Sea Beans and Oysters

    Put oven rack in middle position and preheat oven to 450°F. Cook sea beans in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain i...

  • Bloody Mary
    Bloody Mary

    Combine ingredients in a pitcher; stir. Serve over ice. Garnish, if desired.

  • Bouchees Aux Fruits De Mer
    Bouchees Aux Fruits De Mer

    Bake pastry shells according to package directions. Set aside. Place fresh parsley sprigs, fresh thyme sprigs, and bay leaf on a 6-inch square of c...

  • Braised Seafood and Vegetable Noodles
    Braised Seafood and Vegetable Noodles

    Combine first 4 ingredients in a medium bowl, tossing to coat, and let mixture stand 10 minutes.Combine broth and next 4 ingredients (through peppe...

  • Brazilian Black Rice
    Brazilian Black Rice

    In a saucepan, bring the water to a boil with the rice. Cover and simmer over moderately low heat until tender, 45 minutes. In a medium skillet, co...

  • Broiled Whitefish
    Broiled Whitefish

    Apply a light coat of olive oil to the broiling pan and then place the fillets it. Drizzle with lemon or lime juice. Sprinkle with seafood season...

  • Cajun Courtbouillon
  • Caribbean Crab Cakes Benedict
    Caribbean Crab Cakes Benedict

    Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground. ...

  • Ceviche Tostadas
    Ceviche Tostadas

    For the marinade: Place the lime juice, olive oil, and cilantro in a medium nonreactive bowl and whisk to combine. Stir in the jalapeños and se...

  • Chesapeake Bay Classic Crab Cakes
    Chesapeake Bay Classic Crab Cakes

    1. Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until s...

  • Cioppino

    Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Finely grind in a spice mill; set aside. Heat oil in a larg...

  • Cioppino-Style Seafood Stew
    Cioppino-Style Seafood Stew

    Heat olive oil in a Dutch oven over medium-high heat. Add onion, garlic, and red pepper to pan; sauté for 2 minutes. Add mussels, scallops, and shr...

  • Cioppino with Mussels Recipe
    Cioppino with Mussels Recipe

    MAKE THE BROTH In a large, heavy pot, heat the olive oil until shimmering. Add the shallot, garlic and basil and cook over moderately high heat, st...

  • Clam and Calamari Seafood Stew with Salsa Verde
    Clam and Calamari Seafood Stew with Salsa Verde

    Combine all herbs in medium bowl. Whisk in vinegar and mustard, then gradually whisk in oil. Season salsa verde to taste with salt and pepper. Cove...

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