Whether it's a casual get-together with friends, an elegant dinner party, or a big holiday buffet, we have seafood recipes that will fit the bill.
An easy bacon wrap around each cod fillet adds rich flavor and a crisp coating to the sauteed fish. (Other mild-tasting fish, such as halibut, haddock, or striped bass, would work here, too.) A side salad of slightly bitter frisee and pink grapefruit is a balanced accompaniment.
Sweet sea scallops need only a dusting of salt and pepper before going into a hot skillet. The accompanying salad of fennel, parsley, arugula, and avocado is tossed in a rich and tangy dressing made with pomegranate molasses.
Seared sea scallops are served over Moroccan couscous infused with the flavors of its cooking liquid: sherry, chicken stock, saffron, thyme, and butter. The scallops and couscous are prepared in the same saute pan, allowing for easy cleanup.
Poach a whole seven-pound salmon, then carefully scrape off the skin and pull out the bones with tweezers. Wrap the skinned salmon in paper-thin strips of cucumber and serve with a sauce of capers, chopped watercress, and cucumbers mixed with sour cream.
Make this Scandinavian delicacy from scratch by rubbing salmon fillets with salt, sugar, dill, lemon zest, and caraway and letting it cure in the refrigerator for one to two days. Slice the fish as thinly as possible and serve with pumpernickel bread, cucumber, red onion, and sweet mustard sauce.
Broiled scallops are served with a cauliflower puree, an herb-and-caper relish, and coins of roasted Jerusalem artichokes for this elegant dinner. Unlike the better-known artichoke, which is a thistle, Jerusalem artichokes (sometimes called sunchokes) are small potatolike tubers.
This irresistible lobster galette recipe is courtesy of chef Ed McFarland of Ed's Lobster Bar in New York City. In two skillets, layer thinly sliced potatoes with cooked lobster-tail pieces and clarified butter, and bake. Cut into wedges and serve with creme fraiche on the side.
If you can't fit in a trip to Maine this year, making a meal from foil packets of shrimp, cod, potatoes, and corn may be the next best thing. You can prepare the packets up to a day ahead, refrigerate, and throw onto the grill just before it's time to eat -- a boon to low-key summer entertaining.
Hollowed pineapple halves are stuffed with a mixture of shrimp, halibut, chopped pineapple, and adobo sauce before roasting. The pineapples are then topped with Emmentaler (or Swiss) cheese and clams, and baked until browned and bubbling. Serve this elaborate dish at your next fiesta. The recipe is from Roberto Santibanez's cookbook "Rosa's New Mexican Table."
Look for sea scallops in their shells for this recipe. The shells serve as pans for clusters of scallops, which are first poached in beurre blanc, a white wine and butter sauce, and then finished under the broiler. The light last touches are cracked white pepper and a splash of lemon juice.
To make this recipe from chef Michael Psilakis's cookbook, "How to Roast a Lamb." stuff lemon slices, thyme, rosemary, bay leaves, and garlic into the cavity of a whole bass, then cover with red onion and surround with tomatoes, potatoes, sweet onion, zucchini, olives, and more garlic before roasting.
This impressive array of seafood is worthy of your most important occasions, including holiday cocktail parties and dinners. "Fruits de mer" is the French term for seafood, and literally means "fruits of the sea." A luxurious assortment of shellfish, including lobster, crab legs, and shrimp, are cooked in a seasoned broth and served chilled, along with raw oysters and clams on the half shell, caviar, and a selection of sauces.
This recipe for scallop ceviche incorporates fusion flavors into an elegant appetizer. The dressing includes "aji amarillo" paste from South America, key lime juice from Florida, and yuzu juice and soy sauce from Asia. This delicious recipe is courtesy of Nobu Matsuhisa and Thomas Buckley, and can be found in "Nobu Miami: The Party Cookbook."
Choose monkfish or halibut fillets to stew with tomatoes, olives, peppers, preserved lemons, and a rich spice blend of toasted cumin, paprika, and hot pepper. This recipe is from Paula Wolfert's cookbook "Mediterranean Clay Pot Cooking."
These folded sole fillets gently poach in white wine. Lemon slices help keep the fish moist and lend additional flavor during cooking. For a simple sauce, reduce the poaching liquid and stir in lemon juice and butter. This elegant main dish is ready in just 20 minutes.
Rub a whole side of salmon with a blend of ground coriander, cumin, dill, and yellow-mustard seeds, and grill in a fish-shaped basket to make it easier to handle. Serve with grilled Vidalia onions and spicy cucumber salsa.