Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.

This smoked salmon platter requires little effort, but the spread makes a big impression.

Tilapia fillets are served with crisp green beans in this Asian-style meal.

We've replaced chicken with shrimp in this delicious and easy spin on the classic Cobb salad. This satisfying salad takes just 20 minutes to make, so it's perfect for weeknight dinners, but it's also elegant enough to serve to guests.

Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer.

Bacalao—salted dried codfish—is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used. We opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

This sweet twist on a classic tuna-salad sandwich is a healthy high-protein lunch that even your kids will love.

This easy pasta with creamy homemade Alfredo sauce, chicken and shrimp takes less than 30 minutes to make! Add a simple green salad and you have a family-friendly weeknight dinner that you'd be happy to serve to company.

Amp up your veggie servings with this healthy cauliflower fried rice for a quick low-carb dinner.

At the Bayside Cafe in Morro Bay, California, this classic West Coast salad is made with Dungeness crab caught in the coastal waters. Lump crabmeat is a good substitute.

It may seem counterintuitive to start the fish skin-side up. But when you flip it, the fish skin captures the juices as it finishes cooking for extra-flavorful results. Serve with chimichurri sauce.

This easy slow cooker ground beef and pasta recipe makes a great meal any night of the week.