Dinner Tonight: Fish and Shellfish

Time: 35 minutes

Staff Fave: This dish keeps the classic elements of gumbo but with a fresh identity. Traditional? No. Completely delicious? Yes!

Serve with Toasted Jasmine Rice

Time: 25 minutes

Time Savers: If you have time to fire up the grill instead of using a grill pan, skewer the potatoes before cooking so they are easier to flip. You can also skip the microwave and use refrigerated red potato wedges (such as Simply Potatoes) instead of fresh.

Serve with Grilled Tomato, Onion, and Olive Salad

Time: 35 minutes

Technique Tip: Keep the cod fillets almost submerged in the flavorful liquid so they don't dry out.

Serve with Lemon-Orange Orzo: Melt 1 tablespoon butter in a medium saucepan over medium heat. Add ¾ cup uncooked whole-wheat orzo; toss to coat. Add 1½ cups unsalted chicken stock (such as Swanson) to pan; bring to a simmer. Cover, reduce heat, and simmer 17 minutes or until liquid is absorbed. Stir in 2 tablespoons chopped fresh flat-leaf parsley, ½ teaspoon grated lemon rind, ½ teaspoon grated orange rind, and ¼ teaspoon kosher salt. SERVES 4 (serving size: about ½ cup) CALORIES 147; FAT 3.5g (sat 1.8g); SODIUM 195mg

Time: 25 minutes

Plan Ahead: Seasonal Just a little shrimp goes a long way in these spring-inspired cakes. If using frozen shrimp, make sure to thaw completely before peeling and chopping; otherwise the shrimp will fall apart. You can use fresh basil of tarragon.

Serve with Black-Eyed Pea Salad

Time: 30 minutes

Keep It Crunchy: We add the crumbly panko topping to the fish after it bakes so the crust doesn't burn before the fish is cooked through.

Serve with Warm Buttered Radish and Edamame Salad

Time: 30 minutes

Game Plan: Sear the cod fillets in the bacon drippings first to get a good crust; then add back to the pan, and cover so they can steam and impart their juices to the vegetable mixture. You can also use grouper or snapper.

Serve with Maple-Dijon Roasted Carrots and Mushrooms

Time: 30 minutes

Mess-Free: Brown sugar and a high-heat roast get the carrots beautifully glazed and tender. To clean up, simply toss the foil.

Serve with Caramelized Baby Carrots

Time: 25 minutes

Lighten Up: Consider this light dinner an antidote to a season of rich stews, braises, and roasts. Serve for date night, or double for 4 people.

Serve with Cilantro Quinoa with Pine Nuts

The tart, bright citrus topper cuts through the natural fattiness of the salmon; it would overwhelm lighter fish like cod or flounder. After freeing the citrus sections, squeeze the membranes over a bowl and make a quick vinaigrette for enjoying during the week. Change up the salsa with chopped tart-crisp apples and a seeded minced jalapeño, or try diced ripe pear and pomegranate arils.

Time: 25 minutes

How To Buy: Smaller trout are often butterflied not separated into fillets, at the fish counter. Each butterflied fish is one serving.

Serve with Fresh Brussels Sprouts Salad with Dijon Dressing

Trout gets an extra-crispy crust from the almonds. You could sub flounder for the trout and pecans or walnuts for the almonds.

Time: 40 minutes

Stir, Stir: Risotto requires no special technique, just the patience to keep stirring. Use a ladle to add liquid in even amounts. Sautéed fennel adds a touch of sweetness, but you can leave it out if you prefer and sprinkle on a little dill at the end instead. We pair this staff favorite with grilled radicchio. Radicchio—that bitter, crunchy, scarlet and white vegetable Italians adore, becomes entirely different when roasted or grilled. Red and white-veined radicchio, like its chicory relatives endive and frisée, is loved and sometimes feared for its bitter edge. Tossed into a salad, radicchio is bright and assertive. Sautéed, grilled, or baked, its sharp character mellows. Its color deepens and the flavor turns mellow and nutty, with just a hint of bitterness remaining.

Serve with Grilled Balsamic Radicchio with Pine Nuts

Time: 30 minutes

Quick Fix: No pastry brush? Use a spoon to divide the sticky glaze evenly over fillets and then use the back of the spoon to spread. Preheating the pan allows the skin side of the salmon fillets to crisp while the broiler quickly cooks the flesh side. The honey-Dijon glaze locks in moisture and caramelizes nicely in the hot oven.

Serve with Herbed Bulgur with Almonds
Bulgur is wheat that’s been parboiled, dried, and cracked into nibbly bits. It cooks fast and tastes good. A full cup of cooked bulgur has only 150 calories, a hearty 8 grams of fiber, and nearly 6 grams of protein. The minced herbs bring a freshness to the cooked whole-grain with the zesty flavor from the grated orange rind.

Time: 25 minutes

Simple Sub: For a vegetarian main, use cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture.

Serve with Mango-Jalapeño Slaw

Time: 30 minutes

Use It Up: Use pineapple preserves as a glaze for pork, add to a grilled jam and cheese sandwich, or dollop over coconut ice cream.

Serve with Cilantro-Peanut Salad

Time: 30 minutes

So Citrusy: Adding the orange slices to the packets will perfume the fish and make the slices easier to squeeze after grilling.

Serve with: Salad Olivier

Time: 25 minutes

Prep Tip: Mahimahi has a pronounced bloodline toward the tail that can taste fishy. Ask you fishmonger to remove it.

Serve with Shallot and Parsley Quinoa

Time: 40 minutes

Cooking Tip: A jolt of ground red pepper spice things up nicely, while creamy half-and-half smooths out the edges.

Serve with Lemony Broccoli Spears

Time: 35 minutes

Simple Sub: Canned salmon is an inexpensive, sustainable seafood option. Sub canned albacore tuna or 2 cooked salmon fillets.

Serve with Herbed Goat Cheese Garlic Toasts

Time: 25 minutes

Prep Tip: Tame the pungent bite of raw garlic in the dressing by dunking the clove in boiling water for 30 seconds before grating.

Serve with Spring Salad with Buttermilk-Herb Dressing

Time: 30 minutes

Slurrify: Stirring a cornstarch-based mixtures into a hot stir-fry will thicken the sauce nicely and help it cling to the vegetables.

Serve with Sesame Cabbage and Mushrooms

Time: 25 minutes

Waste Not: Chop the fresh fennel fronds and stir a little into the shrimp mixture, top a fresh salad, or make a pesto.

Serve with Lemon-Dill Orzo Pilaf

Time: 40 minutes

Simple Sub: Instead of tuna, you could use 1 to 2 cups chopped skinless, boneless rotisserie chicken breast.

Serve with Orange and Almond Salad

Time: 30 minutes

Flavor Hit: Serve everything together in one bowl so you get a little color, tang, and crunch in every bite.

Serve with Orange-Sesame Snow Peas

Time: 30 minutes

Prep Pointer: You’ll get more juice from a room-temperature lemon.

Serve with Charred Vegetable Rice: Cook 1 cup long-grain white rice according to package directions, omitting salt and fat. Heat 1½ tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add ½ cup thawed frozen whole-kernel corn and ½ cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in ½ cup halved grape tomatoes and 1⁄3 cup chopped green onions; sauté 1 minute or ­until tomatoes almost wilt. Combine vegetable mixture, rice, and ¾ teaspoon salt.

Time: 30 minutes

Simple Sub: This recipe is equally good with fettuccine or spaghetti.

Serve with Garlic Broccoli Rabe: Cook 1 bunch broccoli rabe in boiling water 1 minute; drail well. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add 3 sliced garlic cloves; sauté 1 minute. Add broccoli rabe and ¼ teaspoon salt; cook 1 minute. Sprinkle with 1½ teaspoons grated lemon rind.

Time: 30 minutes

Flavor Hit: Garam masala is an Indian spice blend that boasts pungent, sweet, and smoky flavors.

Serve with Basmati-Green Pea Rice: Bring 1 3/4 cups water and ½ teaspoon salt to a boil in a medium saucepan. Stir in 1 cup uncooked basmati rice; cover, reduce heat to low, and cook 20 minutes or until liquid is absorbed and rice is tender. Stir in ¼ cup thawed frozen green peas and 2 tablespoons chopped green onions.

Time: 30 minutes

Flavor Hit: A tiny bit of anchovy paste adds depth and complexity to the salsa.

Serve with Asiago Roasted Fennel: Preheat oven to 400°. Remove outer leaves from 1 large fennel bulb; cut into ¼-inch-thick slices. Place fennel on a jelly-roll pan; drizzle with 1 tablespoon olive oil. Sprinkle with 1⁄8 teaspoon kosher salt and 1⁄8 teaspoon freshly ground black pepper. Bake at 400° for 12 minutes. Toss with 2 tablespoons grated fresh Asiago cheese. Bake an additional 12 minutes or until lightly browned and tender.

Time: 40 minutes

Prep Pointer: Trim and discard tough, fibrous ends from the asparagus.

Serve with Roasted Asparagus and Tomatoes: Preheat oven to 400°. Combine 1 pound trimmed asparagus, ½ cup cherry or grape tomatoes, 1/3 cup sliced shallots, 1½ teaspoons chopped fresh thyme, ¼ teaspoon salt, and ¼ teaspoon pepper on a jelly-roll pan. Coat lightly with cooking spray. Bake at 400° for 6 minutes or until crisp-tender. CALORIES 38; FAT 0.3g (sat 0.1g); SODIUM 152mg

Time: 40 minutes

Make Ahead: Make mustard sauce up to a day ahead; store in an airtight container.

Serve with Tomato and Arugula Salad: Combine 2 tablespoons white wine vinegar, 1 tablespoon olive oil, 1/8 teaspoon salt, and 1 pint halved grape tomatoes in a medium bowl. Add 4 cups arugula, and toss. CALORIES 46; FAT 3.5g (sat 0.5g); SODIUM 80mg

Time: 40 minutes

Prep Pointer: Remove the small, tough muscle that may still be attached to the scallop.

Serve with Radish-Yogurt Dip and Pita Wedges: Cut 2 (6-inch) pitas into 6 wedges each. Combine ½ cup plain 2% reduced-fat Greek yogurt, 2 teaspoons minced garlic, 1 teaspoon red wine vinegar, and ¼ teaspoon black pepper in a small bowl. Stir in ¼ cup grated radish. Serve with pita wedges. CALORIES 106; FAT 0.7g (sat 0.5g); SODIUM 94mg

Time: 30 minutes

Time-Saver: Bottled roasted red pepper can sub for fresh in a pinch.

Serve with Tomato Toast: Broil 8 (½-inch-thick) slices baguette 3 minutes. Melt 1-½ teaspoons butter in a small skillet over medium-high heat. Add 1 cup chopped tomato; sauté 2 minutes. Stir in 1 tablespoon chopped parsley. Serve over toast. Yield: 4 servings (serving size: 2 toasts). CALORIES 97; FAT 1.5g (sat 0.9g); SODIUM 197mg

Time: 40 minutes

Flavor Hit: Creole seasoning is a zesty spice blend with heat from ground red pepper.

Serve with Tomato, Cucumber, and Fennel Salad: Combine 1-1/2 tablespoons lemon juice, 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl. Combine 2 cups sliced cucumber, 1/2 cup cherry tomato wedges, and 1/4 cup sliced fennel bulb in a bowl. Pour dressing over vegetables; toss. Yield: 4 servings (serving size: about 2/3 cup). CALORIES 45; FAT 3.5g (sat 0.5g); SODIUM 79mg

Time: 30 minutes

Prep Pointer: You can chop the tender tops of cilantro stems along with the leaves.

Serve with Stewed Okra and Fresh Tomato: Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to pan, swirling to coat. Add 3⁄ 4 cup chopped onion; sauté 2 minutes. Add 1 pound fresh okra pods, 1 cup chopped tomato, 1 cup vegetable broth, 3⁄4 cup fresh corn kernels, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Yield: 4 servings (serving size: about 1-1⁄4 cups). CALORIES 102; FAT 2.8g (sat 0.3g); SODIUM 303mg

Time: 40 minutes

Veg Swap: Substitute 1 pound extra-firm diced tofu for the shrimp.

Serve with Roasted Summer Squash with Parsley: Preheat oven to 425°. Arrange 2 cups chopped zucchini and 2 cups chopped yellow squash on a jelly-roll pan; sprinkle with 1⁄4 teaspoon salt. Bake at 425° for 17 minutes or until crisp-tender. Toss with 1⁄4 cup chopped fresh parsley. Yield: 6 servings (serving size: about 1⁄3 cup). CALORIES 16; FAT 0.2g (sat 0g); SODIUM 104mg

Time: 30 minutes

Time-Saver: Purchase fresh, trimmed corn on the cob that has been cleaned of silks.

Serve with Garlic-Basil Corn: Combine 2 tablespoons softened butter, 1 tablespoon chopped fresh basil, and 1 minced garlic clove in a small bowl. Place 4 ears shucked corn into a large saucepan of boiling water; cook 4 minutes. Drain. Spoon 1 teaspoon butter mixture over each ear of corn. Yield: 4 servings. CALORIES 130; FAT 6.8g (sat 3.8g); SODIUM 55mg