Seafood recipe collection

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Caribbean shrimp and black bean salad: poached pink shrimp ringed around a chilled black bean salad punched up with picante, lime, honey, cilantro, and red onion. Make-ahead summer plate.

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

Traditional salt cod fish cakes with mashed potatoes, onion, and egg. A Newfoundland and Maritime classic fried until golden. Five ingredients, overnight soak required.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.

Lomi lomi salmon: a traditional Hawaiian luau side of diced salt-cured salmon, ripe tomatoes, sweet onion, and green onion, served ice cold in hollowed tomato shells.

Classic Scandinavian gravlax cured with kosher salt, sugar, crushed white peppercorns, and fresh dill. No cooking required. The salmon cures in the fridge for 48 to 72 hours under a weighted press.

Grilled shellfish ceviche with scallops, shrimp, and salmon marinated in lime juice with mango, grapefruit, and orange. A hybrid ceviche that combines citrus curing with quick grill marks.

Marinated shrimp and sweet peppers come off the grill smoky and charred, then toss with lemon-chive pasta, feta, and briny olives for Mediterranean flair.

Marinated Gulf shrimp and vegetable salad with olives, green pepper, celery, sweet pickles, and Italian dressing. Chilled overnight and served cold on a bed of lettuce.