Fish/7 recipes

Plump shrimp seared with loads of garlic, blistered green beans, fresh ginger, and a hit of chili-garlic paste. Finished with lime juice and sesame oil for a bright, savory weeknight stir-fry.

Honey fried trout: whole trout rubbed with lemon, double-dredged in cornmeal, pan-fried crispy, then glazed with honey for a sweet-savory finish. A classic streamside supper.

Southern-style beer batter with cornmeal and flour that doubles as a marinade for shrimp or fish. Soak it, fry it, and get a crunchy golden crust every single time.

Chilled brown rice salad loaded with shrimp, bay scallops, Jarlsberg cheese, sunflower seeds, raisins, and crisp red bell pepper. Toss with your favorite dressing and serve over greens.

A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

Crispy deep-fried salmon croquettes made with flaked salmon, mashed potatoes, and anchovy paste for a savory umami punch. Breaded and fried until golden with a tender, creamy center.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Grilled swordfish skewers loaded with cherry tomatoes, asparagus tips, and roasted shallots, then basted in fresh basil herb butter straight off the grill.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.

Pink Rabbit is a three-ingredient riff on Welsh Rarebit with tomato soup, melted cheese, and canned tuna heated together and spooned over buttered toast. Quick, creamy, and comforting.

South Indian green prawn curry with a fresh ginger-garlic-scallion paste, coconut cream, mustard seeds, and fennel. Plump prawns simmered until just tender. Serve over rice.

Homemade puris, Indian deep-fried puffed bread made with whole wheat and white flour. The dough rests for an hour then fries into golden, airy pillows in seconds.

Trout almandine with milk-dipped, flour-coated fillets pan-fried in butter and topped with toasted chopped almonds. A classic French bistro dish ready in 20 minutes.

Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.

Whole trout stuffed with stir-fried mushrooms, bean sprouts, and egg, then wrapped in bacon and baked until the skin crackles. A bold Japanese-fusion fish dinner in 40 minutes.