Seafood

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Allow this robust dip to mellow overnight in the refrigerator. Before serving, bring it to room temperature, or reheat it gently in a saucepan.

In Mexico, a tortilla is a type of unleavened bread, but in Spain, a tortilla is an omelet, often served open-face.

On their own, scallops have a rich, sweet flavor. When topped with this bold balsamic sauce, they’re transformed into an extraordinary dish. Serve the scallops and vegetables over steamed rice and add a tossed salad with Sesame-Ginger Dressing (page 95) for a delectable dinner.

The delicate crunch of snow peas and the burst of flavor from lemon zest add interesting surprises to this creamy dish.

You won’t need a separate pan to cook the spinach for this attractive dish. Just pour the pasta and cooking water over the spinach to blanch it. Quick and easy!

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

Curry powder provides a Middle Eastern twist for homey tuna casserole. Using cornstarch and milk instead of a canned cream soup really cuts the sodium in this comfort-food dish.

A summery salsa tops these simply prepared trout fillets. If trout isn’t available, serve the salsa with any other sautéed or grilled fish or with shrimp.

Garlic-enhanced wilted spinach is the perfect accompaniment for tuna steaks seasoned with smoked paprika and oregano.

You’ll have time to do some stretches, go for a walk, and even begin to make a green salad while the tuna absorbs the flavors of an herby lemon juice mixture.

A simple citrus marinade is a perfect complement to trout’s delicate flavor. Whether you grill or broil the trout, you’ll love how easy it is to prepare this dish.

Fragrant herbs, tart fresh lemon juice, and a bit of dry mustard flavor these moist broiled sole fillets.

This intensely flavored entrée is ready in less than 15 minutes. Try it with Zesty Oven-Fried Potatoes (page 250) and stewed okra.

A citrusy aroma will fill your kitchen as fish fillets and a variety of vegetables bake in foil packets. Spoon on the sauce and enjoy!

Sprinkle, bake, and serve—any easier and it wouldn’t be called cooking!