Seafood
Red Snapper with Cilantro, Garlic, and Lime
The cilantro lime topping in this recipe is a Southeast Asian variation on the classic Italian gremolata, which is made with parsley, lemon zest, and garlic.
Active time: 15 min Start to finish: 20 min
Orzo with Shrimp, Feta Cheese, and White Wine
Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. Today I mostly cook pasta and seafood dishes because they're so easy. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes."
Shrimp Risotto
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Sea Bass with Polenta and Roasted Red Bell Peppers
Maison Novelli offers this great entrée. You can find polenta and tapenade at Italian markets and some supermarkets.
Thai-Style Chicken and Rice Soup
Using shrimp instead of chicken in this recipe makes for an equally delicious soup.
Smoked Salmon and Avocado with Lemon Caper Butter on Pumpernickel Bread
Can be prepared in 45 minutes or less.
Caviar on Pumpernickel with Sour Cream
Tartines de Caviar à la Crème Aigre
Active time: 25 min Start to finish: 25 min
Roasted Clams with Pancetta and Red Bell Pepper Coulis
In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.
Grilled Tuna with Tarragon Mayonnaise
Pour a nice Gamay to enjoy alongside.
Shrimp with Zucchini and Tomatoes
Serve this entrée with crusty bread to help catch all the juices, and pour a light Italian white wine, such as Pinot Grigio. For dessert, spoon minted fresh berries atop vanilla frozen yogurt.
Leek and Salmon Chowder
This is a delicate, light-tasting soup.
Lemon Coriander Aïoli
This recipe is an accompaniment for Fried Clams .
Salmon Wellington
In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.