Fish/2 recipes

Shrimp and citrus fruit salad served in hollowed pineapple boats with avocado, grapefruit, and orange in a lime-white wine dressing. A showstopping tropical presentation.

Koulibiac is a Russian salmon pie wrapped in puff pastry with layers of rice, spinach with nutmeg, hard-boiled eggs, and lemon cream. Served hot or cold, golden and flaky.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

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.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Creamy salmon pasta with melted Fontina cheese and heavy cream. A simple three-ingredient Italian sauce tossed with hot pasta for a quick, rich dinner for two.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Huachinango Maria Teresa, a Mexican red snapper casserole with poached fish, eggs, cream, red bell peppers, and bread crumbs baked until set. A traditional coastal Mexican seafood dish.

Chipotle mussels steamed with garlic and orange zest in a smoky reduced broth, topped with homemade orange mayonnaise and fresh cilantro.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Orange roughy Veracruz: flaky white fish simmered in a Mexican-style sauce of tomatoes, yellow bell peppers, garlic, and onions. One-skillet weeknight dinner, ready in 30 minutes.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.