Seafood

One extremely popular fish in Bombay, India's financial center, is pomfret, found in most coastal areas of the country. In one of my favorite pomfret preparations, called patrani macchi, the fish is stuffed with an herb paste and steamed in a banana leaf—which lends a unique fragrance and makes an attractive presentation at table (but should not be eaten). As pomfret is difficult to find in most parts of the United States, we suggest salmon, which is equally delicious.

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

This recipe can be prepared in 45 minutes or less.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.

Oysters were very much a part of American life in Colonial days, and were cooked in every conceivable manner — boiled, scalloped or steamed; turned into pies and fritters; or, in the winter in Savannah, roasted over an open fire. Here they're presented on the half shell, with shallots, green onions and vinegar.

Bow tie-shaped pasta is mixed with Thai-flavored pesto sauce and tossed with cooked shrimp for a fast, colorful entrée.

The Scandinavian liquor aquavit adds unique flavor to this appetizer. Pour Champagne and chilled Alsace Riesling with the meal; offer lemonade with a touch of grenadine, too.

Any nut can be substituted for the pine nuts. Toast them for fuller flavor.

This recipe can be prepared in 45 minutes or less. Thai cooking frequently makes use of the roots of cilantro; their flavor is more pronounced than that of the leaves.

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

For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.

This recipe can be prepared in 45 minutes or less. We serve this salad with slices of bread or crackers.

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.