Fish/6 recipes

Fisherman's Catch sandwiches are kid-friendly fish-shaped bread sandwiches filled with canned salmon, cream cheese, and cucumber, decorated with cucumber slice "scales."

New Zealand salmon steaks poached in foil with lemon and butter, chilled until the natural juices set into jelly, then served cold with warm Hollandaise sauce.

Pan-seared salmon simmered in fresh grapefruit, carrot juice, orange-ginger mustard, and a splash of sesame oil, finished with toasted slivered almonds and cilantro. Bright, citrusy, and low-fat.

Eggplant, tomato, and red pepper sauce simmered with garlic, tomato paste, and honey. A versatile, low-fat sauce for pasta, grilled fish, or chicken.

Sockeye salmon dip with lemon, fresh dill, mayonnaise, and whipping cream. No cooking required. Serve with veggies, black bread, or potato skins.

Fiskesalat med pepperrotsaus: Norwegian fish salad with poached halibut, horseradish sour cream dressing, fresh dill, and garnishes of egg and tomato. A light Scandinavian main perfect for summer.

Uunissa paistettu hauki, the Finnish whole baked pike stuffed with rice, cucumber, hard-cooked eggs, chives and parsley, browned in butter and finished in the oven until firm and flaky.

Three-fish teriyaki marinates salmon, tuna, and swordfish in a pineapple-soy glaze with garlic, ginger, and rice vinegar, then grills the fillets and reduces the marinade into a glossy sauce.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.

Curry-spiced shrimp and grouper chowder built on a butter-flour roux, chicken broth, clam juice, and half-and-half with tender potato cubes. A creamy Gulf Coast-style seafood chowder with a warming Indian twist.

Southern catfish chili with chunky white fish fillets simmered in a tomato and kidney bean base with green peppers and garlic. Quick weeknight chili variation ready in 40 minutes.

Deviled halibut: garlic-marinated fillets coated in sharp cheddar and breadcrumbs, baked golden, and served with a curry-spiked tomato sauce. Bold Anglo-Indian fish dinner.