Shellfish

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.

A simple and sensational starter.

Be sure to accompany this with plenty of crusty bread to soak up the rich broth.

Feta cheese, cucumber, tomato and fresh dell enliven this simple salad.

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

From Il Pastaio, Beverly Hills, California.

Jalapeño and basil add zip to a classic dish.

You can prepare this brightly colored dip up to two days ahead.

Can be prepared in 45 minutes or less.