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Seafood recipes. (Credit: Marge Perry)

Seafood recipes.

Seafood recipes for easy, restaurant-quality meals

If seafood is something you save for eating out, these creative recipes might just inspire some restaurant-quality meals of your own.

Hoisin shrimp with sugar snaps

WHAT YOU'LL NEED: 1 tablespoon canola oil 11?2
(Credit: Marge Perry)

WHAT YOU'LL NEED:
1 tablespoon canola oil
1½ pounds shrimp, peeled
1 tablespoon minced ginger
4 cloves garlic, minced
¼ cup hoisin
¼ teaspoon Asian chili sauce, such as sambal oelek
12 ounces sugar snaps
½ cup chopped scallions

HOW TO:

1. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp and cook until just opaque, about 2 minutes on each side. Transfer to a plate.

2. Add the ginger and garlic to the skillet; cook, stirring, 15 seconds. Add the hoisin and chili sauce and cook, stirring constantly, 1 minute. Add the sugar snaps and cook, stirring, until bright green, about 1 minute. Stir in the scallions and shrimp and cook 1 minute until heated through. Makes 4 servings.

Lobster mango avocado salad

WHAT YOU'LL NEED: 2 ripe avocados 1 lime,
(Credit: Marge Perry)

WHAT YOU'LL NEED:
2 ripe avocados
1 lime, cut in half
1⅓ cups (about 7 ounces) chopped cooked lobster meat
1 mango, diced
1 tablespoon lime juice
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon cilantro, chopped

HOW TO:

1. Cut avocados in half and remove pits. Scoop out interior of each half, leaving a ¼-inch-thick wall all the way around. Rub top of wall with a cut lime and set aside. Chop scooped out avocado into ¼-inch pieces.

2. Toss the chopped avocado, lobster, mango, lime juice, oil and cilantro together in a bowl. Taste and add salt, if desired.

3. Serve in scooped-out avocado halves. Makes 4 servings.

Scallops with capers, tomatoes and fig balsamic

WHAT YOU'LL NEED: 2 tablespoons extra-virgin olive oil,
(Credit: Marge Perry)

WHAT YOU'LL NEED:
2 tablespoons extra-virgin olive oil, divided
1 clove garlic, finely minced
3 tablespoons drained capers
2 plum tomatoes, cut into ¼-inch dice
1 tablespoon fig balsamic vinegar
1½ pounds dry sea scallops, patted dry
½ teaspoon salt
⅛ teaspoon black pepper

HOW TO:

1. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium high. Add the garlic and cook, stirring, 15 seconds. Add the capers and tomatoes and cook, stirring, 1 minute. Add the vinegar and cook, stirring, until the liquid becomes thick and syrupy, about 2 minutes. Transfer to a bowl.

2. Season the scallops with salt and pepper.

3. Wipe the skillet out with a paper towel, add the remaining 1 tablespoon of oil and place over medium high. When the skillet is well heated, add the scallops in a single, uncrowded layer. (If necessary, cook them in 2 batches.) Cook until the undersides are golden brown, 2 to 2½ minutes; turn and cook until again golden brown on the undersides, another 2 to 2½ minutes.

4. Serve scallops with tomato mixture. Makes 4 servings.

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Grilled branzino

WHAT YOU'LL NEED: 2 lemons, divided 2 whole
(Credit: Marge Perry)

WHAT YOU'LL NEED:
2 lemons, divided
2 whole cleaned branzino (Mediterranean sea bass), each 1½-2 pounds
½ teaspoon salt
¼ teaspoon black pepper
6 sprigs parsley
6 sprigs fresh thyme
1 tablespoon extra-virgin olive oil, divided

HOW TO:

1. Light grill for indirect cooking.

2. Cut 1½ lemons across into 8 thin rounds. Squeeze the juice of the remaining ½ lemon into a bowl.

3. Brush lemon juice in cavities of the fish; season the cavities with salt and pepper and fill with parsley and thyme.

4. Coat entire outside of both fish with 2 teaspoons of the oil. Brush remaining oil on both sides of lemon slices.

5. Wipe the grill lightly with oil; place the lemons in two rows over indirect heat across the grill grate and place the fish on the lemon. (The lemon acts as a rack for the fish and prevents them from sticking to the grill.)

6. Grill 15 minutes; turn the fish over on the lemon slices and grill until the fish flake easily with a fork, another 15 to 17 minutes. Makes 4 servings.

Spice-rubbed salmon on caramelized onion and spinach

WHAT YOU'LL NEED: 3?4 teaspoon salt, divided 1?4
(Credit: Marge Perry)

WHAT YOU'LL NEED:
¾ teaspoon salt, divided
¼ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon cinnamon
4 (6-ounce) pieces salmon fillet
2 tablespoons olive oil, divided
2 cups thinly sliced red onion
½ teaspoon smoked paprika
1 (10-ounce) box frozen chopped spinach, thawed
1 teaspoon lemon juice

HOW TO:

1. Combine ½ teaspoon salt, pepper, cumin, coriander and cinnamon; sprinkle evenly over salmon, patting lightly to help the spices adhere. Set aside.

2. Heat 1 tablespoon oil in large, nonstick skillet over medium heat. Add onion, remaining ¼ teaspoon salt and smoked paprika and cook, stirring occasionally, until onions are very soft, 12 minutes. Stir in spinach and lemon juice, and cook, breaking up spinach, until it is heated through, 4 minutes. Remove from pan and cover loosely to keep warm.

3. Heat remaining 1 tablespoon oil in the skillet; add salmon and cook until golden on the undersides, 4 to 5 minutes. Turn and cook another 3 to 5 minutes, or to desired degree of doneness. Serve salmon over the spinach. Makes 4 servings.

Seared scallops with spinach and bacon

WHAT YOU'LL NEED: 11?2 pounds large sea scallops
(Credit: Marge Perry)

WHAT YOU'LL NEED:
1½ pounds large sea scallops
½ teaspoon salt
⅛ teaspoon black pepper
3 slices bacon
9 ounces baby spinach

HOW TO:

1. Pat scallops dry and season with salt and pepper.

2. Cook bacon in large nonstick skillet until crisp. Transfer to a plate lined with paper towels to drain.

3. Add the scallops to the pan and cook until well-browned on the undersides, about 3 minutes. Turn and cook until well-browned and nearly cooked through, about another 3 minutes. Remove from pan.

4. Add the spinach and cook, tossing, until it is just wilted and bright green, about 1 minute. Crumble the bacon and stir into the spinach.

5. Serve the scallops on a bed of the spinach. Makes 4 servings.

Blackened shrimp with mango-avocado-mint topping

WHAT YOU'LL NEED: 2 mangos, peeled and cut
(Credit: Marge Perry)

WHAT YOU'LL NEED:
2 mangos, peeled and cut into ¼-inch dice
1 red bell pepper, cut into ¼-inch dice
1 avocado, peeled and cut into ¼-inch dice
¼ cup finely chopped red onion
¼ cup mint, chopped
1 tablespoon lime juice
¼ teaspoon salt
1½ pounds peeled shrimp
1½ teaspoons blackening spice
1 tablespoon canola oil

HOW TO:

1. Combine the mangos, red pepper, avocado, onion, mint, lime juice and salt in a bowl and set aside.

2. In a second bowl, toss the shrimp with the blackening spice until it is well-coated.

3. Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer (working in batches, if necessary) and cook until the undersides are lightly browned, about 2 minutes. Turn and cook until the shrimp is just cooked through, another 2 minutes.

4. Serve with the topping. (Can be served over rice, if desired.) Makes 4 servings.

Ginger-lime teriyaki salmon

WHAT YOU'LL NEED: 2 tablespoons lime juice 3
(Credit: Marge Perry)

WHAT YOU'LL NEED:
2 tablespoons lime juice
3 tablespoons lower-sodium soy sauce
1 tablespoon honey
2 teaspoons minced ginger
4 (6-ounce) pieces salmon fillet

HOW TO:

1. Combine lime juice, soy sauce, honey and ginger in baking dish just large enough to hold salmon in a single layer, and whisk until honey is dissolved. Place the fish in the baking dish, skin-side up, marinate 15 minutes, turning every 5 minutes so each of the 3 nonskin sides face down.

2. Heat broiler. Transfer salmon, skin-side up, to a baking sheet coated with cooking spray. Broil 5 to 6 minutes, turn over and broil 1 to 2 minutes, until fish is cooked to desired degree of doneness and tops are browned. Makes 4 servings.

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Tilapia teriyaki en papillote

WHAT YOU'LL NEED: Roll of parchment paper 1?2
(Credit: Marge Perry)

WHAT YOU'LL NEED:
Roll of parchment paper
½ teaspoon cornstarch
1 teaspoon fish sauce
1 tablespoon light soy sauce
2 tablespoons lime juice
2 tablespoons honey
4 (5-ounce) tilapia fillets
8 ounces zucchini, cut across in ¼-inch slices
¼ cup chopped scallions
¼ cup shredded carrot

HOW TO:

1. Preheat oven to 425 degrees. Cut 4 (18-inch-long) pieces of parchment paper or foil, and fold each in half and unfold.

2. Dissolve the cornstarch in the fish sauce and whisk in the soy sauce, lime juice and honey.

3. Work 1 at a time to make the packets. Place a piece of fish on one side of the fold; arrange the zucchini decoratively around the fish. Spoon one-fourth of the sauce over the fish and top with 1 tablespoon each of the scallions and carrots. Crimp the edges of the packet to ensure it is airtight and place on a baking sheet pan. Repeat with remaining ingredients. (You will need 2 pans.)

4. Bake for 12 to 14 minutes, until packets are very puffed. Remove from oven, place a packet on each plate, and cut the packets open, taking care to not get burned by the escaping steam. Makes 4 servings.

WHAT YOU'LL NEED: Roll of parchment paper 1?2

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Lobster with ginger-scallion dipping sauce

WHAT YOU'LL NEED: 4 (11?2-pound) lobsters 3 tablespoons
(Credit: Marge Perry)

WHAT YOU'LL NEED:
4 (1½-pound) lobsters
3 tablespoons minced ginger
¼ cup lower-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon plus 1 teaspoon honey
¼ cup chopped scallions

HOW TO:

1. Bring water to boil in very large (5-gallon) pot; submerge lobsters, head first and partially cover pot. Boil lobsters for 10 minutes, until shells are bright red.

2. Meanwhile, make sauce: whisk together ginger, soy sauce, vinegar, sesame oil and honey until honey is dissolved. Stir in the scallions. Serve the lobsters with the dipping sauce. Makes 4 servings.

Broiled sockeye with orange-basil sauce

WHAT YOU'LL NEED: 1?2 cup parsley leaves 11?2
(Credit: Marge Perry)

WHAT YOU'LL NEED:
½ cup parsley leaves
1½ cups basil leaves
2 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1 tablespoon orange juice
½ teaspoon orange zest
¾ teaspoon salt, divided
1¼ pounds wild sockeye salmon fillet, cut into 4 pieces
⅛ teaspoon black pepper

HOW TO:

1. Preheat broiler; coat a broiler pan with cooking spray.

2. Combine the parsley, basil, olive oil, vinegar, orange juice, orange zest and ¼ teaspoon salt in a blender or food processor; puree. (Add salt and pepper to taste.)

3. Season salmon with the remaining ½ teaspoon salt and black pepper. Place on prepared pan, skin-sides down, and put under broiler for 4 minutes, until very lightly browned. Turn skin-sides up and broil another 3 to 4 minutes, until the fish just loses translucency in the center and the skin is crisp. To serve, turn again so skin sides face down and brush the sauce over the top. Makes 4 servings.

Pollock with olives, artichokes and lemon

WHAT YOU'LL NEED: 11?2 pounds pollock fillet 1
(Credit: Marge Perry)

WHAT YOU'LL NEED:
1½ pounds pollock fillet
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ cup dry white wine
2 tablespoons lemon juice
¼ cup pitted Kalamata olives, halved
1 (8-ounce bag) frozen artichoke hearts
2 teaspoons lemon zest, sliced into thin strips
2 tablespoons parsley, chopped

HOW TO:

1. Brush the fillets on both sides with olive oil, then season with salt and pepper.

2. Combine the wine and lemon juice in a 2-inch-deep pan wide enough to accommodate fillets in a single layer. Bring to a boil; immediately reduce heat to a gentle simmer. Add the fish, olives artichoke hearts and lemon zest; cover the pan and cook over low heat until fish is no longer translucent at the thickest part, about 20 minutes. Sprinkle with parsley and serve immediately. Makes 4 servings.

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Tuna tacos

WHAT YOU'LL NEED: 1?2 cup light sour cream
(Credit: Marge Perry)

WHAT YOU'LL NEED:
½ cup light sour cream
1 teaspoon lime juice
⅛ teaspoon cayenne
24 ounces tuna steak
½ teaspoon ground cumin
½ teaspoon salt
⅛ teaspoon black pepper
8 corn tortillas
1 large avocado, thinly sliced
2 cups mixed lettuces

HOW TO:

1. Combine sour cream, lime juice and cayenne; set aside.

2. Season tuna with ground cumin, salt and pepper. Coat grill pan or cast-iron skillet with cooking spray; heat over medium high. Add fish and cook 4 to 5 minutes on each side, or until browned on outside and pink in center (or to desired doneness). Remove from heat, let cool slightly, and cut into ¼-inch thick slices.

3. Heat corn tortillas according to package directions; stack under damp paper towel as you work. Place a tortilla flat on your work surface; spread half with about 1 tablespoon of the sour cream mixture. Fan ⅛ of avocado slices over the sauce; top with ⅛ of the tuna followed by the lettuce. Close the taco and repeat with remaining ingredients. Serve immediately. Makes 4 servings.

Cod baked in kale

WHAT YOU'LL NEED: 6 cups torn kale 4
(Credit: Marge Perry)

WHAT YOU'LL NEED:
6 cups torn kale
4 ribs celery, chopped
¼ cup pitted Kalamata olives, coarsely chopped
¼ cup parsley, chopped
1 (14.5-ounce) can petite diced tomatoes
4 (6-ounce) pieces cod
½ cup white wine
½ teaspoon salt
½ teaspoon thyme

HOW TO:

1. Preheat the oven to 400 degrees, Coat an 8-by-8-inch baking dish with cooking spray.

2. Combine the kale, celery, olives, parsley and tomatoes in the baking dish; top with the cod. Sprinkle the wine over the fish and vegetables, season with the salt and thyme.

3. Cover loosely with foil and bake 15 minutes. Remove the foil, spoon some of the pan juices over the fish and bake another 5 to 8 minutes, until the fish is tender but not dry. Makes 4 servings.

Salmon Nicoise salad

WHAT YOU'LL NEED: For the dressing 1?2 cup
(Credit: Doug Young)

WHAT YOU'LL NEED:

For the dressing

½ cup olive oil
2 tablespoons lemon juice
1 teaspoon grated lemon zest
¼ teaspoon salt
Ground black pepper

For the salad

2-pound salmon fillet, skin on
1 tablespoon olive oil
Salt
Ground black pepper
1 pound small Yukon Gold potatoes
¾ pound green beans, trimmed
2 heads Boston lettuce or Romaine hearts, washed and dried
1 cup cherry tomatoes
8 hard-cooked eggs, peeled and halved
½ cup pitted Kalamata olives
2 tablespoons capers

HOW TO:

1. Make dressing: Whisk together oil, lemon juice, lemon zest, salt and pepper to taste. Cover with plastic wrap and set aside.

2. Cook salad ingredients: Preheat oven to 500 degrees. Line a rimmed baking sheet with heavy-duty foil. Place salmon on pan, skin-side down, brush with olive oil, and sprinkle with salt and pepper. Roast until medium-rare (fish will continue to cook as it cools), 12 to 15 minutes. Transfer to a plate and let cool slightly. Cover with plastic wrap and refrigerate for up to 1 day.

3. Place potatoes in a large saucepan, cover with water and bring to a boil. Lower heat and simmer until tender when pierced with a skewer, about 10 minutes. Drain, cool, cover and refrigerate for up to 1 day.

4. Bring a small pot of water to boil, add green beans, cook until just tender, 1½ to 3 minutes, drain and rinse under cold water to cool. Drain again, pat dry with paper towels, place in a zipper-lock bag or airtight container and refrigerate for up to 1 day.

5. Arrange lettuce leaves on a large platter. Remove skin from salmon, cut fish into 8 or 10 pieces and place on top of lettuce. Arrange potatoes, beans, cherry tomatoes and eggs around salmon. Sprinkle with olives and capers. Drizzle with about half of the dressing, and serve with remaining dressing on side. Makes 8 to 10 servings.

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