Seafood

Even those who prefer their tuna raw or quickly seared will be won over by this preparation. Marinated in a savory anchovy-lemon dressing, the tuna steaks are cooked until their centers are pale pink but still quite juicy. The bold flavors continue in the colorful sauce of briefly cooked tomatoes, black olives, capers, celery, and basil.

After a few summer trips to Maine in search of the perfect lobster roll, I've become a purist of sorts. My favorite roll comes from a place in Cape Porpoise that uses only fresh lobster meat and Hellmann's mayonnaise. So that's how I make my lobster salad. Except I use frozen lobster meat and add a little diced yellow pepper for some crunch and color. Oh, and I add salt and pepper. I guess my lobster salad isn't quite like theirs after all.
You can make the lobster salad earlier in the day and keep it covered in the refrigerator. And you might as well slice the cukes while you're at it and keep them in the fridge separately. Assemble just before your guests arrive.

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

All of the components of this healthful one-dish dinner are roasted in the same skillet: The rice goes in first, then the salmon and broccolini. And they're all flavored with a lime, honey, and cilantro sauce. If desired, serve with lime wedges to squeeze over.

The cod is topped with housemade mayonnaise at Hugo's. We offer a simplified version.

Thinly sliced red onion adds flavor and color to this light tuna salad.

Linguine with mussels gets fit for fall with roasted butternut squash and wilted spinach. Briny and sweet mussels complement the richness of the squash.

This light salad is pretty enough for a dinner party.

Mint gives sprightliness to robust mackerel and mushrooms in a quick escabeche that manages to be both substantial and refreshing.

Crisp chayote goes by a raft of different names, but its Brazilian one, xuxu, was the inspiration for this quick stir-fry. The dish's vivid good looks echo its primal shout of flavor. After the shrimp, xuxu, and hearts of palm are cooked, they're tossed with a raw sauce of garlic, onion, jalapeño, and lots of lemon juice, which keeps everything sparkling and very fresh-tasting.

During the summer you can grill the asparagus outdoors. The smoky flavor of a wood charcoal fire adds complexity to this substantial meal. While I call for green asparagus, try making the dish with a colorful array of asparagus—green, white, and purple. White miso, which is called shiro-miso in Japanese can be found in health food stores. Smooth rather than grainy miso is preferable for this recipe.

Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

Singapore-style noodles are a favorite in Chinese-American restaurants and are traditionally made using leftover Cantonese roast pork. The dish is lightly seasoned with Indian curry powder, giving the thin rice noodles a beautiful yellow hue. The curry flavor explains the dish's name: Singapore cooking exhibits a significant Indian influence. Stir-fried with small shrimp and peas, this colorful dish can be made ahead of time and very successfully reheated. Cantonese roast pork can be found in Chinese markets. You'll recognize the long and thick reddish-golden meat strips hanging in the window to entice passersby.

Merluza en salsa de piñones Many Spanish fish dishes call for sauces made with almonds, hazelnuts, or pine nuts, sometimes in combination with tomatoes and saffron. While hake or monkfish is traditionally used for this Catalan dish, you can substitute cod, sea bass, flounder, or another firm white fish.

Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets.

The rich chowder serves as a sauce in this dish. At the restaurant, they use house-smoked king clams and panko in the panzanella, which is a modern take on the classic Italian bread salad. If you like, puree equal parts parsley, fennel fronds, and olive oil, then spoon the vibrant green sauce around the fish.