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  1. Home
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  3. Superfast Seafood

Superfast Seafood

By Jason Horn and Cooking Light staff May 14, 2009
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Credit: Photo: Jennifer Causey
Find great recipes for shellfish that take 20 minutes or less to cook.
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Crab-Stuffed Avocados

Credit: Photo: Hector Manuel Sanchez
View Recipe: Crab-Stuffed Avocados

We couldn't resist stuffing cup-shaped avocado halves, here gently seared until lightly caramelized. Sweet crabmeat dressed with zingy lemon and tarragon is a nice complement to the buttery avocado; chopped cooked shrimp or shredded chicken breast would also work. You could also fill the halves with a fresh summer squash salad or black bean salsa.

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Sesame Shrimp With Smashed Cucumber Salad

Credit: Photo: Victor Protasio
View Recipe: Sesame Shrimp With Smashed Cucumber Salad

A bright and tangy Asian cucumber salad makes a crisp compliment to quick sauteed shrimp. Gently smashing fresh cucumber slices helps them absorb more vinaigrette, almost as if they've been marinating overnight. It’s a popular technique in many parts of Asia because cucumbers take on sweet, sour, and spicy flavors so well.

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Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Credit: Randy Mayor
View Recipe: Pan-Seared Scallops with Cilantro-Celery Mayonnaise

Mayonnaise may not be the most common sauce for scallops, but perhaps it should be. Mixed with celery and cilantro to make a sort of high-class tartar sauce, it's a perfect match for the crispy breadcrumb-dredged scallops. Serve with something starchy, whether that's bread, pasta, rice, or potatoes.

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Crispy Potato Cakes With Smoked Salmon

Credit: Photo: Jennifer Causey
View Recipe: Crispy Potato Cakes With Smoked Salmon

Go ahead and get the frozen shredded potatoes—they're a fast cook's friend: They need no draining or thawing. Serve for brunch with a side of fruit.

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Shortcut Shrimp Paella

Credit: Photo: Jennifer Causey
View Recipe: Shortcut Shrimp Paella

Fresh shrimp stars in this fast take on paella; you could also use chicken thighs. We swap expensive saffron for turmeric to achieve the yellow color.

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Sautéed Scallops with Shaved Celery Salad

Credit: Photo: Greg Dupree
View Recipe: Sautéed Scallops with Shaved Celery Salad

Celery is an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. To cut by hand, line up 3 stalks and slice all at once instead of slicing each stalk individually. The crisp texture of the salad provides a nice contrast to the creamy-meaty scallops. Golden raisins are a surprising and delicious addition, offering a pop of sweetness and chewy texture; you can substitute regular raisins, dried currants, or dried cranberries.

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Sausage, Shrimp, & Quinoa Skillet

Credit: Jennifer Causey
View Recipe: Sausage, Shrimp, & Quinoa Skillet

This 20-minute quinoa skillet is a play on dirty rice, and it uses only five ingredients (not counting cooking oil). Precooked quinoa keeps it superfast, but you can cook quinoa from scratch and still have dinner ready in less than 45 minutes. Spicy chicken sausage is lean and adds lots of flavor; you can swap in a chicken or turkey andouille sausage if you prefer. To round out the meal, serve with roasted asparagus or green beans, or opt for a crunchy romaine salad tossed with a bright, tart vinaigrette.

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Seared Scallops with Bacon and Oranges

Credit: Photo: Victor Protasio
View Recipe: Seared Scallps with Bacon and Oranges

Serve this company-worthy platter with a green salad, and you're set for an elegant, fuss-free meal that's ready in less than half an hour. Cooking the scallops in bacon fat imparts a salty sweetness and helps them crisp on the outside while cooking slowly on the inside. A dressing of orange juice, vinegar, and salt drizzled over the simply seasoned scallops imparts even more sweet flavor. Top this 5-ingredient dish evenly with bacon, orange sections, and thyme. For a more affordable (but equally tasty) option, try using shrimp in place of the scallops.

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Grilled Salmon With White Bean and Arugula Salad

Credit: Photo: Jennifer Causey
View Recipe: Grilled Salmon With White Bean and Arugula Salad

Ask for salmon fillets from the head end of the fish—the tail end is much thinner.

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Lemony Roasted Salmon with White Wine Couscous

Credit: Photo: Jennifer Causey
View Recipe: Lemony Roasted Salmon with White Wine Couscous

The tangy herbed yogurt sauce also moistens the salmon during cooking.

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Salmon in Smoky Tomato Broth

Credit: Photo: Jennifer Causey
View Recipe: Salmon in Smoky Tomato Broth

This delicate broth is a grade-A example of how to build big flavor—fast. Keep this recipe on deck for last-minute company.

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Mussels with White Wine and Leeks

Credit: Photo: Linda Pugliese
View Recipe: Mussels with White Wine and Leeks

Be sure to grab a loaf of crusty bread to serve with the mussels. Silky, savory broth like this is made for sopping.

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Prosciutto and Sage-Wrapped Mahimahi

Credit: Photo: Jennifer Causey
View Recipe: Prosciutto and Sage-Wrapped Mahimahi

When in doubt, wrapping anything in prosciutto and drizzling it with browned butter sauce is a solid plan. You can easily substitute a different meaty fish. Serve with fresh green beans.

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Thai Green Curry Mussels

Credit: Randy Mayor
View Recipe: Thai Green Curry Mussels

Mussels aren't usually cooked with strong flavors so their own taste can shine through, but here the heat and spice of curry paste, moderated by creamy coconut milk, elevate the shellfish. Adjust the spice to your own taste by using more or less of the paste, or try a different variety: red curry paste is somewhat less spicy than green, and yellow curry paste is quite mild, with lots of ginger.

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Chipotle-Lime Crab Crisps

Credit: Howard L. Puckett
View Recipe: Chipotle-Lime Crab Crisps

An easy crab salad that has tons of flavor―it includes tangy lime, fiery chipotle, creamy avocado, and crunchy vegetables―is baked on tortilla chips for a unique appetizer. To make it a meal, omit the chips and bake the crab mixture in a baking dish, then serve over lettuce as a main-dish salad, or fill warmed flour tortillas for chipotle-lime crab tacos.

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Cioppino-Style Seafood Stew

Credit: Lee Harrelson
View Recipe: Cioppino-Style Seafood Stew

This is the ultimate meal for shellfish lovers, with shrimp, scallops, and mussels in a simple broth that highlights their natural flavor. Mix and match with whatever is freshest at the seafood counter: clams, lobster, or firm-fleshed fish like halibut all make great additions, and none change the less-than-15-minute cooking time.

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Pan-Seared Halibut with Bell Pepper Relish

Credit: Photo: Johnny Autry
View Recipe: Pan-Seared Halibut with Bell Pepper Relish

This relish also works well with grilled chicken. Be sure to purchase wild Alaskan halibut for a sustainable choice; avoid Atlantic halibut.

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Steamed Clams with White Wine and Tomatoes

Credit: Photo: John Autry
View Recipe: Steamed Clams with White Wine and Tomatoes

Cook clams within 24 hours of purchasing in order to ensure freshness. Be sure to throw out any clams that don't close their shells when tapped.

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Spanish-Style Cod in Tomato Broth

Credit: Photo: John Autry
View Recipe: Spanish-Style Cod in Tomato Broth

When stirring the shallot and broth mixtures, be careful not to break up the fish. Look for wild Atlantic cod from Iceland, Maine, or the Arctic to ensure a sustainable choice.

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Salmon with Red Pepper Pesto

Credit: Photo: John Autry
View Recipe: Salmon with Red Pepper Pesto

If you don't like the bite of raw garlic, drop the clove in boiling water for 1 minute to blanch, then proceed with the pesto.

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Pan-Fried Trout with Tomato Basil Sauté

Credit: Photo: John Autry
View Recipe: Pan-Fried Trout with Tomato Basil Sauté

A tomato sauce moistens the fish, making this company-worthy recipe foolproof.

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Salmon and Bok Choy

Credit: Photo: John Autry
View Recipe: Salmon and Bok Choy

This super flavorful salmon is made into a complete meal with delicious bok choy.

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Quick Shrimp Chowder

Credit: Photo: John Autry
View Recipe: Quick Shrimp Chowder

When preparing this chowder, make sure to buy U.S. wild-caught or farmed shrimp for the best sustainable option.

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Scallops with Spinach and Paprika Syrup

Credit: Photo: Joseph De Leo
View Recipe: Scallops with Spinach and Paprika Syrup

Seared scallops and spicy paprika syrup make for a light and flavorful combination.

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Snapper in Tomato Broth

Credit: Photo: John Autry
View Recipe: Snapper in Tomato Broth

This recipe pulls together in a flash with a short grocery list to boot. To make this meal a sustainable choice, look for Hawaiian gray snapper or Northwest Hawaiian ruby snapper at the seafood counter.

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Seared Scallops with Lemon Orzo

Credit: Lee Harrelson
View Recipe: Seared Scallops with Lemon Orzo

Searing over high heat is the best way to cook scallops―it caramelizes the surface to bring out their natural sweetness while keeping the inside from getting rubbery. The orzo cooks in lemon juice and wine for deep citrus flavor that stands up well to the scallops. For a nice variation, try rice or couscous cooked the same way.

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Mussels with Tomato-Wine Broth

Credit: Randy Mayor
View Recipe: Mussels with Tomato-Wine Broth

This recipe's made for two, and it's easy to turn it into a romantic meal: Eat with your fingers, sharing the mussels directly out of the cooking skillet, with a loaf of crusty bread nearby to sop up the sweet-and-briny broth. Of course, you can easily double or triple the recipe and serve in bowls to feed a hungry crowd (don't forget the bread!) as well.

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Sautéed Clams Parmesan

Credit: Randy Mayor
View Recipe: Sautéed Clams Parmesan

Littleneck clams are easily found at most supermarket seafood counters, and can be quite inexpensive. They're also quick to cook, which makes them an excellent but unexpected choice for a weeknight dinner. Seasoned simply with lemon, fresh herbs, and Parmesan cheese, the clams' natural flavor is on display here. Serve over any sort of long pasta, such as linguine, fettuccine, or angel hair.

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Wasabi Seafood Salad

Credit: Beau Gustafson
View Recipe: Wasabi Seafood Salad

The wasabi-mayonnaise dressing in this recipe adds creamy texture and the unique nostril-tingling heat of horseradish. Cooking the clams and shrimp takes just four minutes, making this unbelievably fast to make, and one serving provides a full day's supply of iron with only 220 calories.

 

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Seared Scallop Salad

Credit: Beau Gustafson
View Recipe: Seared Scallop Salad

The velvety tenderness of lightly cooked scallops and the crunch of fresh lettuce and cucumber creates contrast, while pungent raw onion and sweet-sour vinaigrette balance each other in this dish. Bottled dressing is perfectly fine, but it's almost as easy to make your own. Serve the salad with crusty bread, or try a whole grain like bulgur, barley, or wild rice on the side.

 

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Steamed Mussels in Saffron Broth

Credit: Beau Gustafson
View Recipe: Steamed Mussels in Saffron Broth

Mussels make any meal a special occasion, but they're so easy and quick to cook: This recipe, rich with cream and earthy saffron, takes about eight minutes total. Serve with a loaf of the best-quality French bread you can find for sopping up the sauce and briny juices.

 

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Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Credit: Becky Luigart-Stayner
View Recipe: Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab is an elegant and luxurious ingredient, but it doesn't have the high-fat heaviness of foie gras or rich butter sauces. In fact, it's downright delicate in this light salad, served cold. It's perfect for an outdoor lunch or brunch, or as part of dinner on a steamy summer night, with less than 250 calories and six grams of fat per serving.

 

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Almejas con Tomates (Clams with Cherry Tomatoes)

Credit: Randy Mayor
View Recipe: Almejas con Tomates (Clams with Cherry Tomatoes)

Every coastal cuisine has a quick-and-easy recipe for steamed shellfish in broth; this one comes from the Basque region of Spain, and uses sweet tomatoes, pungent garlic, and bright lemon to flavor clams. It's also rich in protein and iron, low in fat, and comes in at about 300 calories per serving.

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Gingered Scallops

Credit: Randy Mayor
View Recipe: Gingered Scallops

A hallmark of Asian recipes is creating deep flavor with a few simple ingredients, and this one is no exception. After searing the scallops, deglaze the pan with honey, lemon, soy sauce, and ginger to create a simple sauce whose sweet, salty, and sour flavors meld with the subtle sweetness of the scallops. A lightly cooked fresh vegetable―steamed green beans or broccoli, or sautéed bok choi or spinach―makes a perfect side.

 

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Chorizo-Mussel Noodle Bowl

Credit: Becky Luigart-Stayner
View Recipe: Chorizo-Mussel Noodle Bowl

For this filling dish, mussels are joined by big chunks of smoky Spanish chorizo (don't use spicy Mexican chorizo) and lots of noodles in a big bowl of goodness. It's a fine meal by itself, but a small salad or garlic bread would make great sides.

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Spicy Fish Cakes

Credit: Becky Luigart-Stayner
View Recipe: Spicy Fish Cakes

Flaky halibut and tender scallops combine here for a unique dish. Panko gives the cakes a crispy exterior, but they're cooked quickly, leaving the inside moist. Ginger adds a hint of Asian flavor, while chile paste kicks up the heat. Serve atop a simple salad or on a bun dressed with Dijon mayonnaise.

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Linguine with Clam Sauce

Credit: Becky Luigart-Stayner
View Recipe: Linguine with Clam Sauce

In Italy, the pasta partner of clams is almost always linguine. That's probably because the long noodles with a little al dente bite make such a great counterpoint to the plump, chewy clams. The basic and ridiculously easy cooking liquid/sauce will also work with any kind of shellfish, from shrimp to scallops to mussels.

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Scallops in Champagne Sauce

Credit: Lee Harrelson
View Recipe: Scallops in Champagne Sauce

Tangy and rich with sour cream and pungent with Dijon mustard, this elegant sauce is at home atop many shellfish beyond scallops: Try shrimp, lobster, even crawfish. Make the sauce and scallops at the same time, and the whole dish takes three minutes. Serve with a fresh green salad for the fastest company-worthy meal you'll ever make.

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Steamed Mussels with Cardamom, Orange, and Mint

Credit: Douglas Merriam
View Recipe: Steamed Mussels with Cardamom, Orange, and Mint

Cardamom, orange, and mint sounds like a combination you'd find in a dessert, but they add a warmth and a citrusy sweetness to mussels that can't be beat. This recipe serves eight as an appetizer, but just double the serving size to make it a main course.

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Panzanella with Crab

Credit: Randy Mayor
View Recipe: Panzanella with Crab

The key to a great panzanella (a.k.a. bread salad) is a mix of textures: Crunchy onion, juicy tomato, flaky crabmeat, and chewy bread are brought together in each bite here by an herbal vinaigrette with hints of licorice-like fennel. There's no cooking involved, so the salad is fast as can be, but don't assemble until just before serving―you don't want the bread to get soggy.

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Linguine with Garlicky Clams and Peas

Credit: Lee Harrelson
View Recipe: Linguine with Garlicky Clams and Peas

Fresh pasta has a substantially different flavor from dried, but you can find it easily in the refrigerated section of the grocery store. Try it in this easy dish and you'll be hooked―the delicate pasta combines with the slightly chewy clams for textural contrast in a briny sauce finished off with the savory flavor of Parmesan.

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Salmon with Spinach Salad and Miso Vinaigrette

Credit: Photo: Johnny Autry
View Recipe: Salmon with Spinach Salad and Miso Vinaigrette

The gingery vinaigrette is also delicious with a steak salad. Wild Alaskan salmon is a sure sustainable choice. Avoid farmed salmon.

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Seared Scallops with Wilted Watercress and Bacon

Credit: Photo: Johnny Autry
View Recipe: Seared Scallops with Wilted Watercress and Bacon

Watercress offers a refreshing change from spinach and other greens. Scallops are a sustainable buy, but for the best choice, pick diver-caught scallops from Mexico.

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Seared Scallops with Haricots Verts

Credit: Photo: Johnny Autry
View Recipe: Seared Scallops with Haricots Verts

Look for diver-caught sea scallops from Mexico for the most sustainable choice. Lemony hericots verts provide a crunchy counterpoint to the seared scallops.

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Seared Scallops with Bacon, Cabbage, and Apple

Credit: Photo: Johnny Autry
View Recipe: Seared Scallops with Bacon, Cabbage, and Apple

Quick but hearty, serve this sweet and savory scallop dish with roasted potatoes.

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Shrimp Linguine with Ricotta, Fennel, and Spinach

Credit: Photo: Brian Woodcock
View Recipe: Shrimp Linguine with Ricotta, Fennel, and Spinach

Fresh packaged noodles and quick-cooking shrimp make this a snap.

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Hoisin Flounder

Credit: Photo: Brian Woodcock
View Recipe: Hoisin Flounder

This Asian-inspired fish is quick and satisfying. Crunchy snow peas give a delightful crunch.

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Mussels with Peas and Mint

Credit: Photo: Brian Woodcock
View Recipe: Mussels with Peas and Mint

Farmed mussels are a sustainable choice. If you can't find fresh peas, use frozen.

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Seared Scallop Salad with Prosciutto Crisps

Credit: Photo: John Autry
View Recipe: Seared Scallop Salad with Prosciutto Crisps

Be sure to pat the scallops dry to ensure an even sear. Also, if serrano ham is available, it makes a tasty substitute for the prosciutto.

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Salmon with Polenta and Warm Tomato Vinaigrette

Credit: Photo: Jason Wallis
View Photo: Salmon with Polenta and Warm Tomato Vinaigrette

This meal is not just a pretty plate. It's quick, delicious, and will no doubt become a family favorite.

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Red Pepper Crab Cakes with Lemony Mayo

Credit: Photo: Justin Walker
View Recipe: Red Pepper Crab Cakes with Lemony Mayo

Serve with a simple salad of tender butter lettuce leaves and thinly sliced radishes.

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Spice-Roasted Salmon

Credit: Photo: Jason Wallis
View Recipe: Spice-Roasted Salmon

Garam masala, a warm Indian spice blend, makes a simple and flavorful rub for this succulent seafood preparation. Serve the salmon with steamed snow peas and precooked jasmine rice (such as Uncle Ben's).

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Seared Scallops with Snap Peas and Pancetta

Credit: Photo: Brian Woodcock
View Recipe: Seared Scallops with Snap Peas and Pancetta

Sautéed snap peas, pancetta, and shallots make a speedy but sophisticated accompaniment to seared scallops.

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Halibut with Balsamic Cherry Tomatoes

Credit: Photo: Jennifer Causey
View Recipe: Halibut with Balsamic Cherry Tomatoes

For a more budget-friendly option, try substituting a similarly textured fish, such as cod, for the halibut fillets.

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Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

Credit: Photo: Brie Passano
View Recipe: Grilled Scallop Scampi Kebabs with Arugula and Herb Salad

Loads of flavor come from a simple combo of olive oil, garlic, and reduced white wine that serves as both a basting liquid and a dressing for the herbaceous salad.

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Roasted Cod with Almond-Thyme Breadcrumbs

Credit: Photo: Jennifer Causey
View Recipe: Roasted Cod with Almond-Thyme Breadcrumbs

Toasting the breadcrumbs in a pan before baking onto the fish guarantees even, golden color.

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Sesame Cabbage Salad with Grilled Salmon

Credit: Photo: Jennifer Causey
View Recipe: Sesame Cabbage Salad with Grilled Salmon

There are lots of sustainable salmon options available now, from wild Alaskan to farmed U.S. species. Keep this easy recipe in mind for times when you have leftover cabbage in the fridge.

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Shrimp and Broccoli Rotini

Credit: Photo: Jennifer Causey
View Recipe: Shrimp and Broccoli Rotini

This is a great go-to pasta recipe that you can whip up in a pinch with essentially whatever you have on hand. You can try swapping the shrimp for white beans to turn the lemony seafood pasta into a vibrant vegetarian entrée.

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By Jason Horn and Cooking Light staff

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    1 of 58 Crab-Stuffed Avocados
    2 of 58 Sesame Shrimp With Smashed Cucumber Salad
    3 of 58 Pan-Seared Scallops with Cilantro-Celery Mayonnaise
    4 of 58 Crispy Potato Cakes With Smoked Salmon
    5 of 58 Shortcut Shrimp Paella
    6 of 58 Sautéed Scallops with Shaved Celery Salad
    7 of 58 Sausage, Shrimp, & Quinoa Skillet
    8 of 58 Seared Scallops with Bacon and Oranges
    9 of 58 Grilled Salmon With White Bean and Arugula Salad
    10 of 58 Lemony Roasted Salmon with White Wine Couscous
    11 of 58 Salmon in Smoky Tomato Broth
    12 of 58 Mussels with White Wine and Leeks
    13 of 58 Prosciutto and Sage-Wrapped Mahimahi
    14 of 58 Thai Green Curry Mussels
    15 of 58 Chipotle-Lime Crab Crisps
    16 of 58 Cioppino-Style Seafood Stew
    17 of 58 Pan-Seared Halibut with Bell Pepper Relish
    18 of 58 Steamed Clams with White Wine and Tomatoes
    19 of 58 Spanish-Style Cod in Tomato Broth
    20 of 58 Salmon with Red Pepper Pesto
    21 of 58 Pan-Fried Trout with Tomato Basil Sauté
    22 of 58 Salmon and Bok Choy
    23 of 58 Quick Shrimp Chowder
    24 of 58 Scallops with Spinach and Paprika Syrup
    25 of 58 Snapper in Tomato Broth
    26 of 58 Seared Scallops with Lemon Orzo
    27 of 58 Mussels with Tomato-Wine Broth
    28 of 58 Sautéed Clams Parmesan
    29 of 58 Wasabi Seafood Salad
    30 of 58 Seared Scallop Salad
    31 of 58 Steamed Mussels in Saffron Broth
    32 of 58 Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
    33 of 58 Almejas con Tomates (Clams with Cherry Tomatoes)
    34 of 58 Gingered Scallops
    35 of 58 Chorizo-Mussel Noodle Bowl
    36 of 58 Spicy Fish Cakes
    37 of 58 Linguine with Clam Sauce
    38 of 58 Scallops in Champagne Sauce
    39 of 58 Steamed Mussels with Cardamom, Orange, and Mint
    40 of 58 Panzanella with Crab
    41 of 58 Linguine with Garlicky Clams and Peas
    42 of 58 Salmon with Spinach Salad and Miso Vinaigrette
    43 of 58 Seared Scallops with Wilted Watercress and Bacon
    44 of 58 Seared Scallops with Haricots Verts
    45 of 58 Seared Scallops with Bacon, Cabbage, and Apple
    46 of 58 Shrimp Linguine with Ricotta, Fennel, and Spinach
    47 of 58 Hoisin Flounder
    48 of 58 Mussels with Peas and Mint
    49 of 58 Seared Scallop Salad with Prosciutto Crisps
    50 of 58 Salmon with Polenta and Warm Tomato Vinaigrette
    51 of 58 Red Pepper Crab Cakes with Lemony Mayo
    52 of 58 Spice-Roasted Salmon
    53 of 58 Seared Scallops with Snap Peas and Pancetta
    54 of 58 Halibut with Balsamic Cherry Tomatoes
    55 of 58 Grilled Scallop Scampi Kebabs with Arugula and Herb Salad
    56 of 58 Roasted Cod with Almond-Thyme Breadcrumbs
    57 of 58 Sesame Cabbage Salad with Grilled Salmon
    58 of 58 Shrimp and Broccoli Rotini

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