Name: Seven Seas
Yield: Serves 8
Ingredients: 12 ounces mixed seafood, such as firm fish fillets (salmon, kingfish, or halibut), fish steaks (tuna or swordfish), sea scallops, and peeled and deveined shrimp, skin, bones, and shells removed; 4 ounces oyster mushrooms, trimmed and cut into 1/4-inch dice; 2 teaspoons rice wine vinegar or other mild white wine vinegar; 2 1/4 teaspoons mushroom soy sauce or good-quality soy sauce; 2 1/4 teaspoons fresh lemon juice; 4 1/2 tablespoons mayonnaise; 1 tablespoon chopped fresh chives

Even though Aux Delices des Bois left Tribeca, Thierry and I still love Zutto, the sushi bar that was near our warehouse. It dates back to when Tribeca's cast-iron canopies cast their shadows on silent streets at night.

Its metal loading dock held two tables, the precursor to the neighborhood's current profusion of loading-dock cafes. One evening the sushi chef, Albert Tse, made us this special dish, using a fish from each of the seven seas. Kind of like a Japanese version of the ancient French dish Coquilles St-Jacques, it combines fin fish and aromatic oyster mushrooms with the scallops and sharpens the flavor with rice wine vinegar, soy sauce, and seaweed. If scallop shells aren't handy, use any ovenproof baking dish.

Recipe notes

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