This dish comes together so quickly it will amaze you and your family. You can try it with Thai green or yellow curry as well. To save time, purchase peeled uncooked shrimp.

Serve with cherry or plum dipping sauce. Adapted from a VH Sauces recipe.

This white, meaty fish has great flavour whether its prepared simply or not. Rice and sautéed spinach make delicious accompaniments.

This dish comes together in minutes, but be sure to turn on the fan because the cooking process creates some smoke. Serve French fries and a cooling side of coleslaw with the catfish.

Somewhere in the back of your cupboard you have a can of crabmeat. Tonight’s the night. Lemon wedges and hot pepper sauce are the ideal condiments, with steamed green beans and potato salad to round out the meal. Or whatever you have. 

Large uncooked frozen shrimp are so convenient and often on sale. Pick up a bag next time the price is right and pair with beans for an elegant entrée. Garlic will keep in the fridge for quite a while, but for convenience’s sake, you can use jarred minced garlic instead. If you’d like, add a can of diced tomatoes to this dish.

Most of the components of this dish can be prepared ahead, allowing you lots of time to enjoy your guests. Recipe adapted from Gina Steer’s The Fondue Cookbook (Whitecap Books).

Recipe adapted from Great Foods of the World -- Regional Italian, Mexican and Asian Cooking by Evan Kleiman, Susan Feniger, Mary Sue Milliken and Joyce Jue (Fog City Press).

Traditionally, the tuna is served raw. But, you can also grill it before adding the dressing if you’d prefer.

This is a quick and delicious appetizer courtesy of McCormick Canada. The shrimp can be replaced with large scallops. Serve with lemon or lime wedges. These are also delicious cold. Remember, if you're using wooden skewers to soak them in water 2 hours to prevent burning.

Honey and ginger provide a sweet and tangy flavour combination for salmon. Adapted from McCormick Canada

Monkfish has a wonderfully meaty texture and is mildly sweet. The brown butter adds a nice subtle nuttiness to the whole dish. Monkfish tends to release a lot of juice as it cooks, salting it up to an hour before you cook it will help dry it out. A variation of that is to soak the fillet in milk overnight.

Steaming salmon and vegetables in parchment paper is one of the easiest of recipes. Vary this dish with your favourite seafood and whatever vegetables you have on hand. If using harder vegetables like carrots or potatoes, give them a head start by microwaving them in a small amount of water until nearly tender before wrapping them up with the fish.

Adapted from A. Jan Howarth’s The Canadian Fish Cookbook.

Serve these salmon fillets on a bed of green salad dressed simply in oil, salt and vinegar. Or, for a heartier meal, lay them over a scoop or two of creamy mashed potatoes.

Panko is a Japanese bread crumb with a crisper, lighter texture than other bread crumbs. You can use panko in any recipe that calls for dry bread crumbs. Stuff poultry, top casseroles and use as a filling for meatloaf and hamburgers. Panko has an affinity for seafood, as witnessed in this savoury salmon dish.

Courtesy of The Silver Spoon (Phaidon Press).

Have you tried wasabi yet? Neither had I. Here’s an easy way to introduce it to your family as an appetizer.

I always have a bag of frozen shrimp on hand for a quick weekday meal. You can vary this recipe by using whatever vegetables you have on hand. Just don’t forget the bacon!

This is a quick and lemon-lime-tasting recipe adapted from The Young Thailand Cookbook by Wandee Young and Byron Ayanoglu (Random House Canada). Fresh clams are a must. Look for specimens that have intact shells, and that close when they’re tapped. Serve with hot sauce and steamed rice.