Seafood/3 recipes

Oyster stir-fry with fresh shucked oysters, ginger, sesame, and sherry, finished with a bright honey-lemon sauce over crisp bok choy. Restaurant-style Cantonese seafood done in 30 minutes.

Shrimp with golden lemon rice flavored with turmeric, mustard seeds, white wine, and pimentos. The shrimp sautes first, then the rice bakes in the buttery shrimp drippings for deep, layered flavor.

Asian-style stir-fried shrimp finishes in a tangy ketchup, soy, Worcestershire, and sherry sauce with sesame oil and a Tabasco kick. On the table in 6 minutes flat.

Grilled shrimp marinated in orange juice, garlic, rosemary, and olive oil. A 40-minute Mediterranean-style summer main, also works with chicken breasts.

Thai-style stir-fried clams with garlic, chili paste, fish sauce, and fresh mint. A fast, fiery shellfish dish where the clams steam open in a fragrant, spicy broth.

Coconut shrimp De Jonghe: a tropical riff on the classic Chicago baked shrimp casserole, with garlic, paprika, sherry, parsley, and toasted coconut layered over plump shrimp. Bakes in one dish for an old-school dinner-party main.

Maryland crab cakes pan-fried golden with a pound of crab meat, Italian breadcrumbs, dry mustard, and Worcestershire. Simple seasoning that lets the crab shine.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Southern-style baked crab casserole loaded with buttery pecans, cream of celery soup, and a crispy breadcrumb topping. Hearty, nutty, and ready in under an hour.

Sauteed salmon steaks with mustard, butter, and apple cider. A simple 4-ingredient pan-seared fish dinner ready in 25 minutes. Works with any large fish steak.

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.

Steamed eggplant and green pepper marinated in a garlic-oregano vinaigrette, then tossed with chunk tuna, fresh tomato, and crumbled feta over crisp greens. A bright, Mediterranean-style Tunisian salad that's hearty enough for a main course.

Baked crab cakes with lump crab, nonfat yogurt, fat-free mayo, Worcestershire, and dry mustard coated in bread crumbs. A lighter, oven-baked version with big chunks of crab.

White wine garlic shrimp sautés peeled shrimp with olive oil, garlic, white wine, and parsley in 10 minutes. Restaurant-style Italian shrimp scampi minus the butter. Serve over linguine.

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.