Fish/5 recipes

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Grilled shark steaks with a soy-orange-ketchup marinade, basted on the grill until the meat flakes. Swordfish or salmon steaks work as substitutes.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

Grilled tuna, cheddar, and onion sandwiches: albacore tuna salad, melted cheddar, and oil-free caramelized onions on rye. A diner classic updated with a no-fat onion browning technique.

Thai chicken with fresh basil (pad krapow gai style) stir-fried with garlic, serrano chiles, and fish sauce. Ten-minute weeknight one-wok dinner served over rice.

Sole fillets baked in Sauterne wine with whole mushrooms, then glazed with a reduced wine and egg yolk cream sauce. A classic French fish dish with elegant simplicity.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Bermuda grouper chowder, the island's signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

A savory and delicious dish made with eggplant, pine nuts and tasty kalamata olives.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

Grilled mullet fillets tenderized in fresh lime juice and basted with butter over hot coals. Only 5 ingredients for a simple, smoky, Southern-style fish right off the grill.

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.