Fish/6 recipes

Chinese barbecue pork tenderloin marinated in hoisin, soy sauce, black bean sauce, sherry, and five-spice powder. Oven-roasted with three flavor variations included.

Nova Scotia scallop chowder with butter-seared scallops, cubed potatoes, and onion in a simple milk broth. Maritime comfort food with just six ingredients.

Broiled salmon steaks with a garlic-herb breadcrumb crust made from olive oil, parsley, dill, and garlic blended together. Crispy on top, flaky underneath.

Steamed fish rolls: salmon and sole wrapped in napa cabbage leaves, bamboo-steamed and served over a silky roasted red pepper sauce. An elegant, low-fat dinner party starter.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Give your fish a Chinese flavor with this simple recipe thats very easy to follow.

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.

Halibut Pecante pan-fries halibut fillets in butter, then pours over a sweet-tangy pecan sauce of raspberry and balsamic vinegars and roasted garlic. A 30-minute fish dinner.

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.

Grilled stuffed calamari filled with garlicky sun-dried tomato breadcrumbs, thyme, and parsley. Topped with a fresh Roma tomato and chive sauce. An impressive Italian seafood main course.

Light and lean baked red snapper fillets topped with a simmered vegetable sauce of celery, onion, and green pepper in vegetable juice. A quick low-calorie seafood dinner that's ready in under 45 minutes.

Broiled cod fillets topped with a puffy, golden cheese sauce made from sharp cheddar, mayonnaise, and whipped egg whites. A retro seafood showstopper that's surprisingly simple to pull off.

Creamy New England fish chowder loaded with tender haddock, sweet corn, and buttery potatoes in a rich evaporated milk broth with hints of basil.

Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.

Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.