Seafood/5 recipes

Shrimp spread with chopped cooked shrimp, cream cheese, horseradish, Worcestershire sauce, and lemon juice. A tangy, no-cook appetizer spread for crackers and vegetables.

Stewed oysters simmered in their own liquor and heavy cream, thickened with a butter-flour paste, and served over toasted brioche. A classic, elegant oyster stew.

Whole smoked trout on a charcoal grill with lemon and lime slices in the cavity. Low and slow over soaked wood chips for flaky, smoky fish with minimal effort.

Fish fillets pan-cooked in garlic butter with scallions and a squeeze of lemon. Five ingredients, six minutes of cooking, and dinner is on the table.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Chipotle mussels steamed with garlic and orange zest in a smoky reduced broth, topped with homemade orange mayonnaise and fresh cilantro.

Asian-style broiled fish skewers marinated in soy sauce, ketchup, ginger, and brown sugar. Threaded on wooden skewers and cooked in just 6 minutes for a fast weeknight dinner.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Indonesian satay shrimp skewered and broiled in a spiced peanut butter sauce with turmeric, chili, and lemon juice. Served over rice with a creamy peanut gravy.

Orange roughy Veracruz: flaky white fish simmered in a Mexican-style sauce of tomatoes, yellow bell peppers, garlic, and onions. One-skillet weeknight dinner, ready in 30 minutes.

Whole baked trout in white wine with marjoram, parsley, thyme, and butter. A simple oven-poached fish with delicate herbs in the cavity and a wine-butter pan sauce.

Escalloped salmon bakes flaked canned salmon in a buttery white sauce topped with bread crumbs until golden and bubbling. Old-fashioned American comfort dish from the canned-fish era, ready in 30 minutes.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Fish fillets in zucchini cream sauce: pan-fried white fish topped with a sautéed zucchini, buttermilk, and sour cream sauce, finished with melted cheese under the broiler. A 25-minute light dinner.