Fish/9 recipes

Baked swordfish steaks in citrus barbecue sauce at high heat until flaky and tender. A simple two-ingredient recipe that works with salmon too, ready in 30 minutes.

Whole trout nestled in a bed of garlic, onions, tomatoes, and butter, then simmered until tender. A rustic Australian camp oven recipe that works just as well at home.

Crab puff casserole with crabmeat, American cheese, and cubed bread baked in an egg custard with dry mustard. A savory brunch or dinner strata-style dish.

Fiery Assam-style spicy shrimp wok-fried in tamarind, oyster sauce, ginger, and chili. A bold Malaysian shellfish dish with sweet-sour-spicy layers. Serve over rice.

Plump oysters nestled in shiitake mushroom caps and glazed with an Asian-inspired sauce of hoisin, oyster sauce, ketchup, and serrano chili. An elegant appetizer ready in just 30 minutes.

Sauteed trout fillets with a warm bacon, chive, and lemon pan sauce. Lightly floured and golden-brown in minutes, this simple fish dinner comes together in one skillet.

Fettuccine with tuna sauce, sauteed red onion, garlic, and torn red lettuce tossed together warm. A quick pantry-friendly pasta dinner ready in 25 minutes.

Quick salmon and broccoli bake with white wine sauce and melted Gruyere cheese: canned salmon chunks layered with frozen broccoli, topped with cheese, baked until bubbly.

Oysters au champagne is a classic French appetizer: fresh oysters poached in champagne and oyster liquor with garlic butter, plated over a bed of wilted spinach, and cloaked in a silky roux sauce.

Curry yogurt dip and dressing with ginger and cayenne, blended smooth in minutes. No cooking required. Drizzle over chicken salad, pair with grilled fish, or serve as a veggie dip.

Steamed salmon fillets wrapped in blanched cabbage leaves with a soy-ginger-sherry marinade, scallions, and cilantro. An Asian-inspired low-calorie main finished with a squeeze of fresh lemon.

Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Swordfish Steaks with Mango & Avocado Salsa(Weir) recipe

Shellfish soup with shrimp and sea scallops in a white wine and shrimp shell stock infused with vanilla bean and cilantro. Spring vegetables simmered just one minute to stay crisp.