SEA FOOD:  Healthy and Delicious Recipes from the Deep
BY: Kay Scarlett

For Laurel Glen Publishing of San Diego, California
Food stylists: Katy Holder, Cherise Koch

If you have been a fan of Bowl Food: Comfort Food for People on the Move, here’s a new addition to the family from Kay Scarlet, same size, same gorgeous photography, and best of all for the most part, brief recipes. Another help is her Fish Substitutions for each recipe; almost always alternate fish or seafood can make the dish just as tasty. She takes Sea Foods from Starters to Everyday, through the Seasons and on to One-Dish Fish and Fancy Fish. Find some of these to cook:

Scallop Serviche, a simple starter made with lime, garlic, red chilies and cilantro.

Similarly, Oysters with Ginger and Lime, add some Thai fish sauce, cilantro a bit of sugar.

Steamed Trout with Soy, Rice Wine and Ginger made with sesame oil, vinegar, sherry and a few scallions.

Piri Piri Shrimp made with oil, dried chili flakes, garlic butter and lemon.

Japanese Shrimp, Scalllop and Noodle Soup. Just mix up some dried shitake mushrooms, soba noodles, vegetables, tofu and mirin.

Barbecued Calamari with Picada Dressing. Just add a dressing of extra-virgin olive oil, Italian parsley and crushed garlic.

Fusilli with Tuna, Capers and Parsley. Just add olive oil, garlic, red chilies, lemon and chicken stock.

Saffron Shrimp Risoto, made with garlic, parsley, sherry, white wine fish stock and chopped onion.

Before the excellent index, there’s a section entitled "Basics," and it handily covers the buying and storing of seafood by variety and perhaps the most important preparation of seafood for cooking.