Seafood

Serve lemon wedges alongside fish.

Coconut milk adds surprising body and richness to the mint-lime mixture. If desired, reserve the lobster shells for stock.

A delicious balance of tangy, sweet, and spicy.

Jumbo Shrimp tails make good handles at a picnic!

Polynesian-Style Hors d’Oeuvres A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this playful platter an irresistible hit at parties.

This shrimp appetizer almost has the iron of steak but far fewer calories.

Scallops are rich in iodine, essential to a healthy thyroid and metabolism.

You can use any kind of crab, or even dip lump crabmeat in the sauces.

More festive than your usual bagel and lox, this jar layers arugula and green beans with smoked salmon and lemony egg salad.

Editor's note: The recipe and introductory text are from Brooke Dojny's book The New England Clam Shack Cookbook, 2nd Edition. At Shaw's [Fish and Lobster Wharf], their lobster pot pie is something like a lobster gratin — a rich and luxurious dish in itself — made more so with its buttery crumb topping. Because it can be made ahead and reheated just before serving, this lobster pot pie makes an ideal meal for a special dinner party.

Editor's note: The recipe and introductory text are from Dana Slatkin's book The Summertime Anytime Cookbook. With an appealing assortment of textures and flavors, this simple yet unexpected whitefish preparation will enhance any evening. In case you're not familiar with kohlrabi, it's part cabbage, part root; looks like a small, light green (or sometimes purple) turnip; and tastes like a cross between celery root and broccoli stem. This dish is flexible enough that you can substitute any mild fish, such as halibut, red snapper, or John Dory, or swap the kohlrabi for broccoli or cauliflower.

This simple, delicious dish hails from China's Shanghai region. It's a great way to use up leftover rice—if your rice is already cooked, you'll need 3 cups of it.

This fish is steamed on plates, which hold the marinade and juices around the fillets. Be sure that the plates you use have enough of a rim to hold some liquid, and are not larger in diameter than the pan you'll be using to steam. In order to fit the plate on top of the steamer, you'll need a steamer basket that's flat all the way across, without a central protrusion. Many Asian bamboo and stainless-steel steamers have this shape but, if you don't have one, you can substitute a ramekin: Simply place the ramekin on the bottom of the pan, fill the pan with water just to the height of the ramekin, and place the plate on top of the ramekin. In her video demonstration, Chef Cheng uses sole fillets for this dish, but any white, flaky fish such as halibut or flounder, would work well.

This dish embodies what's great about grilling: Just a few minutes over the coals transforms a handful of simple ingredients into a tasty dinner that's fuss-free and sure to please everyone.

Bring on the bacon! For an even leaner option, try turkey bacon in Conlan’s creation.

Conlan's French twist on tuna gives you nearly 1 g of heart-healthy omega-3 fatty acids along with the tart and tangy taste of olives, anchovies and capers.

North Carolina is famous for its shrimp, but no matter where you are, if you find local shrimp, treat them as a delicacy and cook them simply. Here, chef Andrea Reusing enhances their sweet brininess with nothing more than salt, black pepper, and a quick dip in very hot oil; crisp jalapeños and cilantro give them a little kick.

These bite-size shrimp balls make for ideal finger food—plus, kids will love the name.

A slightly tart dressing and a perfectly crisp-sweet cucumber salad are wonderful foils for rich, meaty chunks of crab.