seafood

Mussel-Minestrone-HC-010320.jpg / Photo by David Loftus
This delicately spiced mussel soup uses the bivalves at their very best, when they¡¯re plump and filled with flavour. The curry powder, chutney and raita give the soup a scent of the warm sub-continent, in the depths of dreary January.

Coconut-Green-Curry-Shrimp-HC-010320.jpg / Photo by Leslie Grow
Made of chiles, garlic, basil, shallots, lemongrass, and ginger¡ªgreen curry paste packs amazing flavor.

Brothy Steamed Clams with Corn / Photo by Alex Lau, Prop Styling by Kendra Smoot
If some of the clams have opened when you lift the lid to stir them, pluck those clams out and transfer them to a bowl while the others finish cooking, then combine them at the end.

CarlaPasta_RECIPE_062019_327.jpg / Photo by Joseph De Leo, Food Styling by Anna Stockwell
Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Grilled Swordfish with Tomatoes and Oregano / Photo by Alex Lau, Food Styling by Susie Theodorou, Amy Wilson
We're flipping the script and marinating after grilling. In this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano.

Grilled Shrimp with Turmeric Mojo Sauce / Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
To keep shrimp tender, don¡¯t let them sit in the marinade for too long before grilling. The acid in the citrus will start to firm up and cook the flesh.

Grilled Salt and Pepper Black Bass with Curry Verde / Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
Two tips for grilling whole fish like a pro: Use two large metal spatulas to make turning it a lot easier, and season the entire fish¡ªwe¡¯re talking head to tail and inside and out.

Garlicky Grilled Squid with Marinated Peppers / Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce / Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou
Adding an entire lemon¡ªskin, pith, and flesh¡ªto the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.