Seafood

All of the ingredients that make gazpacho so yummy — tomatoes, onions, cucumbers, and bell peppers — turn up in this main-course salad.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.

Coconut milk ties this dish together, adding a tropical note and balancing the heat of Sriracha sauce (a Thai bottled sauce of puréed red chiles).

Adding a flavorful mayonnaise to this pan bagnat — style sandwich gives new appeal to traditional French fare.

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

Delicate crabmeat gives sweetness to a light citrus sauce served on top of pasta.

Indulgence on a platter: Lobster, shrimp, scallops, and crab legs make one impressive presentation. (Ask the market to cut the lobster tails and crab legs in half lengthwise for you.) A selection of sauces adds to the party fun.

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.

With authentic Asian flavor, this soup is a perfect light supper.

The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.

The citrusy dressing makes this dish a standout, and there's plenty extra to be sopped up with rice or crusty bread. Cooking shrimp in their shells keeps them juicy and tender. It all makes for casual finger food that requires plenty of napkins — which is part of the fun.

From chef Robert Del Grande of Cafe Annie in Houston, this recipe for fish baked in corn husks is one of country singer Clay Walker's favorites. Pipián is a classic Mayan sauce made from pumpkin seeds.

Wild rice has an affinity for fish, and we think it's particularly good alongside tender pieces of smoked salmon. Crisp snow peas and wedges of hard-boiled egg round out the salad, and a refreshing dill vinaigrette brings all the flavors together.

This light chowder with a subtle note of smokiness really lets the scallops shine.

They're inspired by lobster rolls, but we think you'll find these sandwiches more popular with a crowd of all ages — not to mention more affordable and easier on the cook.

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.