Seafood/3 recipes

Swordfish marinade with soy sauce, orange juice, tomato paste, garlic, and lemon. A savory-citrus blend that caramelizes beautifully on the grill.

Hsin-Min shrimp marinated in soy sauce, sherry, peanut oil, garlic, and lemon juice, then broiled until charred. A Chinese-style appetizer with bold umami flavor.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Smoky salmon and mackerel whipped with cream cheese, lemon, and horseradish into a silky pate. Ready in 10 minutes flat, spread it on crackers or crusty bread for a crowd-pleasing Canadian-style appetizer.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Oyster St. Laurent simmers fresh oysters in buttery milk with their own liquor stirred in at the end. A simple four-ingredient French-Canadian oyster stew with pure briny flavor.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Minute a la king with tuna and peas in a creamy mushroom sauce served over toast points. A quick, 4-ingredient pantry dinner ready in under 10 minutes.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Oysters a la Grand Isle sauteed in butter with onions, then stirred into cream of mushroom soup off the heat and served on crackers. A quick Gulf Coast oyster appetizer with just five ingredients.

Hot-smoked trout cured overnight in salt and sugar, then slow-smoked on a charcoal grill with wood chips. Three ingredients and a covered grill are all you need.

Coconut prawn curry with turmeric-rubbed shrimp simmered in a thick, spiced coconut gravy with cumin, garlic, ginger, and red pepper flakes.

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

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.

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.

Quick stir-fried shrimp with garlic, ginger, green onion, and a brandy flambe finish. Butterflied shrimp seared over high heat and ready in under 5 minutes.