Seafood

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Improv: Top with smoked salmon instead of caviar.

Roasting the fish in salt makes it very moist — without, surprisingly, making it taste too salty. The lemony salsa verde adds zing and freshness that contrast nicely with the roasted fish.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

Instant Party: Crispy fish tacos, pickled onions and jalapeños, lime cream, salsa verde, and guacamole — it all adds up to one fun party. Set everything out, and let everyone assemble their own.

Skate is a firm, white, sweet fish. Quite common on the East Coast, it's now more readily available in the West.

After he went on the Blue Voyage, Boston chef Chris Schlesinger came up with the idea for this recipe, which brings together many of the characteristic flavors of Turkey's Mediterranean coast. Halibut works best, but you can use any mild, firm-fleshed white fish.

Inspired by croquettes, these brightly spiced fish cakes will transport you to sunnier shores. The recipe takes advantage of the large flake and meatiness of hake to give crab cakes a run for their money.

Salty, sweet, and tangy, the onion and pickle butter stands up beautifully to the rich oiliness of mackerel. Aside from their distinctive taste, the fish fillets have the bonus of broiling in just minutes.

Encebollado de pescado This hearty stew combines simplicity with deep, distinct flavors.

The crunch and hint of licorice from a fennel bulb and fennel seeds have the magical effect of making crab taste more intensely like itself in this simple, coyly romantic salad.

Start preparing this one day before serving — it needs to chill overnight.

A Goan dish from the Savoi Spice Plantation.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.