Give the old-fashioned pairing another try with our updated recipes.

By Katie Finley recipes by Jackie Mills R.D.
September 07, 2007
Jean Allsopp

When surf and turf first appeared on menus, hungry diners couldfinally answer the question "Would you like meat or fish?" with anemphatic "I'll have both!" The simple rhyme, the hefty price, andthe sight of a waiter tottering under the weight of a thick steakand steaming lobster all added up to the ultimate diningexperience.

But everything's more casual at the beach, and versions of surfand turf began showing up at seafood dives as bulging baskets ofGulf shrimp with chicken fingers, or piles of crispy fried oysterswith a juicy burger on the side. Our pairings revitalize this oldfavorite while staying true to traditional surf and turf. All marryseafood with beef, but we rubbed a tenderloin with earthy herbs,spiked a seafood marinade with ginger, and tossed together a tangypasta salad to elevate the traditional entrée to sublimefare.

When preparing a meal with fish and meat, timing is everything,but it doesn't have to be complicated. Mix tuna into the pastawhile the Brie Burgers cook. Let the tender shrimp kebabs taketheir turn on the grill while the flank steak rests. And pull yourfavorite person into the kitchen to keep an eye on the beeftenderloin while you stir lobster into the silky risotto.

Save these recipes for the next time you're feeling a littleindulgent. Surf and turf provides the chance to enjoy your favoritefoods―and maybe even slip some seafood past your landlubberfriends. It delivers delicious flavors, poetically rendered, withjust the right touch of extravagance.