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Ingredients

1/4 cup pine nuts
1 cup bottled clam juice
1/4 cup dry white wine
1 medium shallot, minced
1 tablespoon finely chopped thyme
1 tablespoon finely chopped marjoram
Salt and freshly ground pepper
Four 6-ounce skinless mahimahi fillets
Extra-virgin olive oil, for rubbing
2 tablespoons finely chopped flat-leaf parsley

Directions

1.  In a small saucepan, toast the pine nuts over moderate heat, shaking the pan a few times,

until the nuts are fragrant, about 1 minute. Transfer to a plate.

2.  Add the clam juice to the saucepan and boil over high heat until reduced by half, about 5 minutes.

Add the wine and boil until reduced to 1/4 cup, about 5 minutes.

Add the shallot, thyme and marjoram and season with salt and pepper.

Cover the sauce and keep warm.

3.  Light a grill. Rub the fish fillets with olive oil and season with salt and pepper.

Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side.

Transfer the fish to plates.

4.  Stir the parsley into the wine sauce. Coarsely chop the toasted pine nuts.

Spoon the sauce over the fish, sprinkle with the pine nuts and serve.

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1 small shallot, minced
1 garlic clove, minced (optional)
1 red Thai chile, minced
1 tablespoon finely grated fresh ginger
1 tablespoon chopped cilantro
1 mango, peeled and cut into 1/4-inch dice
Salt
2 pounds large shrimp, shelled and deveined
Freshly ground pepper
1 cup baby arugula

Directions

1.  Light a grill or preheat a grill pan.

In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro.

Fold in the mango and season with salt.

2.  Drizzle the shrimp with oil, toss to coat and season with salt and pepper.

Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, about 4 minutes.

3.  Transfer the shrimp to plates and top with the mango salsa.

Mound the arugula leaves alongside and drizzle with olive oil.

Season with salt and pepper and serve right away.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

Directions

1.  In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic.

Stir in the shrimp and refrigerate for 2 to 4 hours.

2.  In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic.

Season with salt and pepper.

3.  Light a grill. Toss the shrimp with the gin and sherry.

Thread the shrimp onto 8 skewers; season with salt and pepper.

Grill the shrimp over a hot fire until lightly charred and cooked through.

3 minutes per side. Let cool slightly.

Stir the grilled shrimp into the mayonnaise dressing.

4.  Brush the cut sides of the hot dog rolls with olive oil and grill until toasted.

Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Make Ahead
The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

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Ingredients

1/4 preserved lemon, pulp discarded and peel minced (see Note)
1 small shallot, minced
1/4 cup chopped parsley
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
One 2-pound, center-cut salmon fillet with skin
Salt and freshly ground white pepper
8 large green olives, such as Cerignola, halved and pitted

Directions

1.  Light a grill or heat a grill pan. In a bowl, mix the preserved lemon with the shallot, parsley and 1 tablespoon each of the oil and lemon juice.

Using a knife, make 1-inch-deep slits in the salmon skin, 1 inch apart. Rub the preserved lemon mixture into the slits.

Rub the remaining 2 tablespoons of oil all over the salmon, then drizzle the fish with the remaining 2 tablespoons of lemon juice; season with salt and white pepper.

2.  Grill the salmon, skin side down, over moderate heat until the skin is lightly charred and crisp, 5 minutes.

Turn the salmon and grill until just cooked through, 3 to 4 minutes longer. Transfer the fish to a platter, skin side up.

Scatter the olives over the fish. Cut the salmon crosswise into 6 pieces and serve.

Make Ahead

The seasoned salmon can be refrigerated for up to 4 hours.
Notes

Preserved lemons are a Moroccan ingredient made from lemons that have been cured in lemon juice and salt. Look for them at specialty-food shops.

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