Fresh, delicately flavored fish and shellfish are naturally beautiful ingredients that can easily be accentuated to create something spectacular for your guests. Since seafood cooks quickly, it is a great choice when you are looking for a recipe that requires a minimum of last-minute attention. I offer a wide range of possibilities here, from super-elegant olive oil–poached cod (here) to down-home shrimp on cheesy “grits” (here). As with all of the recipes in this book, the various components are made ahead, and then the finished dish can be assembled right before serving. One important caveat when cooking seafood is to avoid overcooking in order to ensure that each bite is moist and delicious.
OLIVE OIL–POACHED COD with Beet, Orange, and Tangerine Salad
WASABI PEA–Crusted Salmon with Soba Noodle and Beet Salad
RED SNAPPER Mini-Tacos with MANGO SALSA and GUACAMOLE
Seared TUNA with Fried Black Rice and Spicy Miso Sauce
Tuna Sushi SATAYS with Jicama-Peanut Slaw
GRILLED CHIPOTLE Shrimp with Tomatillo, Roasted Corn, and Feta Salsa
SHRIMP and CHEESY “GRITS” with SMOKY RED PEPPER SAUCE
SALT-AND-PEPPER Shrimp with Thai Papaya Salad
APPLE-CIDER Mussels with Roasted Fall Vegetables and Mustard Butter