This piscine packet of pleasure roasts Alaskan halibut over a bed of bitter greens which become like steamed spinach but with a kicker of more flavor and texture.

Instead of steaming the clams on a stovetop, doing so over a charcoal fire adds a nice whisper of smokiness. Plus it looks way cool.

This is essentially a Salade Niçoise wrapped in a rice paper roll. It is delicious, in addition to being comely to the eye.

This firm yet flaky and moist textured fish is farmed in Alamosa by a family-owned company, Colorado Catch.

The best scallops to buy, if you can get them, are “dry-packed” scallops. You can get a crust on them in a way not possible with wet scallops because there is zero water added, much less all the other stuff.

The soy sauce, mushrooms and a touch of dashi in the greens is an umami trifecta here.

A small whole fish—dressed, opened, and filleted—is particularly suitable for a “papillote” preparation, a little piscine package of parchment paper roasted with flavorings for a few minutes, then opened at the plate.

A meunière is the spouse of a meunier, French for “miller” or person who grinds wheat into flour. This recipe is so-named because the filets of fish are dredged in flour before sautéeing.

A classic preparation of filet of trout (or other stream fish).

Gumbo is as American a "melting pot" as could be, for it takes in all of us.

A serving of swordfish braised in tomatoes, capers, and sweet olives—in the Sicilian way.

Sure, the raw oyster is delicious, but cooking it is delicious once more. Photo by Ben Stern on unsplash.

Cioppino, the fish and seafood stew made famous in San Francisco in the 1800s, is a terrific cool-weather dish.

Black-shelled mussels are one of the better—and better-priced—sources of protein for quick meals.

The refreshing mix of cold vegetables—yeah, but tuna?—dressed in a vinaigrette that is Salade Niçoise.

“Pan bagnat” roughly translates as “bathed (or soaked, or wet) bread.” It essentially is a salade nicoise in a loaf of bread.

Poke (POH-kay), Hawaii’s raw fish salad, is certainly easier than sushi to cobble together, and less complex than ceviche.

A serving of traditional Southern Shrimp and White Corn Grits.

A “foreleg” of Lamb Shank alla Romana.

A serving of Bucatini and Wolffish Fra Diavolo.