Plank-roasted salmon sounds difficult, but nothing’s easier. Salmon fillets and rosemary sprigs are placed on a cedar plank, brushed with oil, and roasted.

Cod is scented with rosemary tucked under the skin and is accompanied by mashed rutabaga infused with vanilla. Rosemary cod makes an ideal light lunch.

Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.

Succulent steamed mussels are served in a delicate curry-white wine broth spiked with shallots, garlic, and lime juice and smoothed with cream.

This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.

Scallops and oysters are blanched and minced, then mixed with watercress, onion, parsley, bread crumbs, and melted butter, and stuffed into shells and broiled.

A traditional recipe on Christmas Eve in Portugal, this dish of salt cod, potatoes, and cabbage is drizzled with a garlic oil and topped with hard-boiled eggs.

This shrimp salad from Barefoot Contessa’s Ina Garten is simple and fresh. The salad is plump with shrimp and tossed with mayo, mustard, vinegar, and more.

Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.

A no-fuss meal, this Portuguese salad–full of meaty chickpeas and flakes of salt cod–is tossed in a cider vinegar dressing and topped with chopped egg.

One of the most beloved snacks in Portugal, these little fried turnovers are filled with shrimp in a creamy white sauce that has a slight kick of heat to it.

Fresh tuna is marinated in a pepper-garlic-vinegar mixture, sauteed with onions, then stuffed into a sweet potato-cornmeal pastry and fried. Delicious.

Legal Sea Foods brings together all the ingredients of Portugal — onion, garlic, shellfish, cod, sausage, and tomatoes — in this delicious mariner stew.

The hearty fish chowder is an homage to the Portuguese in the New Bedford and Fall River, Massachusetts, areas. It’s replete with fish, spicy sausage, potatoes.

From the former Portuguese colony of Mozambique comes fiery prawns, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.

One of Portugal most beloved dishes, these fritters are made from salt cod, potato, onion, garlic, and egg. A quick fry and they’re ready to be devoured.

Simply and simple Portuguese. Big shrimp are marinated in a piri-piri hot pepper sauce then grilled until just cooked through. A great, quick weekday dinner.

Baked oysters topped with shredded greens–some recipes call for spinach, others parsley or watercress–were a seaside favorite in the early 20th century.

Plump kernels of corn, substantial cubes of potatoes, slices of onion, chunks of bacon and plenty of spices fill every cup of this hearty corn chowder.

For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.

Batali stuffs his fresh calamari with plenty of Italian staples, including sun-dried tomatoes, extra-virgin olive oil, bread crumbs, and parsley.

This special treat combines of layered big, succulent sea scallops and fragrant black truffles–both of which are encased in spinach and puff pastry.

Shrimp are marinated in a little vodka, adding sweetness and improving their flavor. Curry powder and coconut milk give richness to a finished dish.