Fish/9 recipes

Steamed mussels tossed in caramelized onions, white wine broth, balsamic vinegar, and cream. A rich, savory one-pot seafood dish that's restaurant-quality in about an hour.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Sesame fried trout coated in a crunchy sesame seed and bread crumb crust, pan-fried until golden and flaky. A simple 30-minute fish dinner with nutty, toasted flavor.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Deep-fried Parmesan prawns with a crispy breadcrumb and Parmigiano-Reggiano coating over a light batter. Golden, crunchy, and done in 2 minutes flat.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

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

Fish marinade with white wine, soy sauce, brown sugar, garlic, and hot sauce. A versatile Asian-inspired marinade that works on fish, chicken, and lamb for grilling or broiling.

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.

Sesame mustard rub: crushed garlic, mustard seeds, lime zest and juice mashed into toasted sesame oil. A five-ingredient marinade for beef, chicken, pork, lamb, or fish.

Grilled shrimp and scallop kabobs marinated in soy sauce, lemon, ginger, and garlic with pineapple chunks and zucchini. Overnight marinating builds bold Asian-inspired seafood flavor.

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.

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.

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.