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 | From Jessica Ann Mola, your About Food & Drink Editor Pop quiz: If a mussel, sardine or eel found its way onto your dinner plate, what would you do? A. Eat it.
B. Promptly remove it from your plate.
C. Faint from uncertainty and fright.The correct answer is: A. Eat it. If you answered B or C, and you're still conscious, please, hear me out. You've been missing out on some seriously delicious fish. | |
Easy Croatian Mussels
 When I see mussels, I think of them cooked in a garlic white wine sauce, like this one from Barbara, our Guide to Eastern European Food. I think of a cute little seafood fork that will help me eat them faster. When my fiance's dad sees mussels, he thinks of "those nasty barnacles on the bottoms of boats." (He grew up on a river...the East River.). I challenge you and my future father-in-law to just try one, and let me know how it goes.
| Grilled Sardines With Thai Sauce
 I'll admit, when I first heard of grilled sardines, I almost gagged. Those super-salty little canned things that bring the term "fishy" to a new level? I don't even know what would happen if you tried to grill those. As Darlene explains here, "real" sardines -- i.e., fresh or even frozen ones -- are something else entirely. These are the ones you want to throw on the grill and gobble up. Bonus: sardines are one of the cleanest, safest and healthiest fish you can eat. Not to mention they're tasty. Try them with this flavorful Thai sauce and eat up.
| Moroccan Fish Tagine With Potatoes, Tomatoes & Peppers
 I love the bright, summery flavors in Christine's classic fish tagine (mqualli). As she explains, mqualli is a term which refers to sauces made with ginger, saffron and oil. Chermoula, olives and preserved lemons add zest to this dish as well. Oh, she also suggests using eel as the fish. If you've never had eel, this is a great way to try it for the first time. If you're not brave enough to eat eel, don't worry, this dish is great with swordfish, dorado, whiting and sea bass, too. (But try the eel.)
| Shrimp Ceviche With Mango & Avocado
 Let's say it together: "seh-BEE-chay." What's so exciting about this shrimp dish, you ask? Well, it's raw...sort of. Ceviche is raw fish, cut into bite-size pieces and marinated ("cooked") in the juice of an acidic fruit (usually lime), salt, and seasonings. It's delicious as a summer appetizer or light lunch, and P.S., South Americans swear by it for curing hangovers.
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