Seafood

A hearty Italian bread salad serves up good-for-you omega-3 fatty acids (thank you, salmon!) along with vitamin C–rich green beans.

Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.

Breakfast meets dinner! Power up with salmon's protein; stay balanced with potato's blood-pressure-regulating potassium.

We swapped salmon for the crab in these tasty cakes. Sauteéing provides the same crispy texture as deep-frying but with less saturated fat.

Bright yellow mango sweetens the deal and adds a dose of vitamin A, which helps keep your skin glowing and clear.

Fresh herbs abound here—as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs.

A staple of classic Japanese cooking, teriyaki is wonderful with not only seafood but also poultry, beef, vegetables, and tofu. Often, however, this versatile sauce can be quite sweet. My version uses fresh orange juice, which adds just a touch of natural sweetness as well as some acidity to temper the sweet mirin. Pouring some of the teriyaki sauce into the hot pan with the fish further reduces it so the sauce really coats the fish with a deep, caramel glaze that enhances the delectable moist, buttery, and tender qualities of black cod perfectly. Other good fish for this dish are Alaskan cod, true cod, sablefish, or wild salmon. Searing each side of the sticky rice cake gives a nutty flavor and crisp texture. I also like to serve these rice cakes with vegetable stir-fries in place of plain rice. If you have a rice cooker, use it to prepare the rice according to the manufacturer's directions. If not, follow the instructions in the recipe to prepare it in a saucepan.

Delicious served warm or at room temperature, this is an elegant party dish that cooks quickly. The tart tomato-orange chutney can be made several hours in advance or the day before.

These potato chips will intrigue your guests. As the chips bake, the anchovy melts into the potato for an intense one-bite amuse. While no one would want to eat a bowl of these chips, a single one packs a flavor punch. I was inspired to make these by David Bouley, the brilliant chef-owner of Bouley Bakery and Danube in New York, who was a guest chef at Tru soon after it opened in 1999. He wove an anchovy between potato slices and fried them. I was hooked and had to develop my own method, which is to thread a white anchovy through slits in a potato slice and then bake the chips in a hot oven until lightly browned. If you can't find white anchovies, use the familiar dark anchovies instead.

This recipe presents a fun variation on the traditional dish of shrimp and grits associated with the southeastern coastal regions of the United States. Polenta, thyme, capers, feta cheese, and currants update the classic with Mediterranean flavors. The inclusion of honey injects just the right amount of sweetness to complement the dish's many savory flavors. I encourage the use of sustainably raised and harvested prawns here, as they exact a considerably smaller toll on our global aquatic ecosystems.

Paella is arguably the most famous dish of Spain. It can be made with fish, chicken, or sausage, and sometimes is made with all three.

Chef Cathal Armstrong of Restaurant Eve in Alexandria, Virginia, shared this recipe as part of a St. Patrick's Day feast he created exclusively for Epicurious. He recommends pairing the soup's complex flavors with a Riesling, but says you also can't go wrong with a pint of Guinness.

If you want to get that restaurant- quality caramelized crust on a scallop, you need to do three things: "rinse it, pat it dry with a paper towel—and then get your pan really hot. Don't be afraid,"says Vitaly paley, chef at Paley's Place. We've found that one to two minutes per side browns the scallops without overcooking them. And gastrique? that's a sweet-sour sauce made from caramelized sugar and vinegar. To get the full Paley's Place experience, serve with parsnip mash, a subtly sweet side that echoes the sweetness of the scallops.

Any shrimp will work in this recipe, but for the best-tasting, most sustainable choice, go for American farmed or wild shrimp.

You are, no doubt, familiar with the so-called trinity of Louisiana cookery: onions, celery, and bell pepper. Susan Spicer of New Orleans, a self-described eggplant freak who cooks in an internationally inflected Creole style, has honed a new sort of trinity: eggplant, oysters, and tasso.
Here, tasso, an intensely flavored smoked pork of Cajun origin, serves as a seasoning, in the same way that a smoked pig trotter flavors a pot of greens. Although Spicer recommends that you serve scoops of this gratin as an appetizer, consider yourself warned: We have done the same. And no matter what we served to follow, it paled in comparison. Your guests might be happier with a large helping of this Creolized casserole and a salad.