Seafood recipe collection

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines.

Lemon sage red snapper bakes mild fillets with butter, scallions, and crumbled sage in chicken broth, basted with pan juices for a delicate herb-and-citrus finish in 12 minutes.

Creamy lemon sauce for grilled or baked shark with sour cream, crushed pineapple, lemon zest, green bell pepper, and a hint of ground cloves. No-cook, make-ahead condiment.

Lemon-basil swordfish broiled with garlic and served with steamed julienned carrots, radishes, and snow peas. A light, elegant dinner for two ready in 45 minutes.

Quick shrimp sautéed in garlic oil with white wine, lemon, and fresh parsley over pasta. A lighter take on classic scampi using fish stock and cornstarch instead of heavy butter.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Pan-seared ling cod fillets deglazed with grapefruit juice, served with warm grapefruit sections and creamy avocado slices. A light, elegant 30-minute dinner.

Cedar-plank salmon crusted with smoky Portuguese linguica, breadcrumbs, and citrus zest. A bold Emeril-style seafood showpiece with wood-smoked aroma and a crackly sausage topping.

Linguine with garlic shrimp in a Marsala wine and chicken broth sauce thickened with a light roux. Italian parsley, three cloves of garlic, and a pound of shrimp make this a weeknight favorite.

Seafood linguine with shrimp, scallops, and mussels in a tomato-chili-basil sauce, brightened with lemon zest and white wine. Italian coastal classic, feeds six.