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Five 20-Minute Meals

    Photo by Julia Gartland

    Five 20-Minute Meals

    Lots of recipes can be on the table in 20 minutes or less. The key is to have a good strategy, plan ahead, and have all of the ingredients out on your work surface before you start cooking. A good recipe doesn't hurt, either!

    Mexican-Style Ceviche (Aguachile)

    Aguachile, meaning “chile water” in Spanish, is a spicy, Mexican-style ceviche that typically uses shrimp or scallops, although any firm lean white fish cut into ½-inch pieces would be equally delicious. It also uses quite a bit more liquid to marinate the seafood than traditional Peruvian ceviche. Tortilla chips are essential for scooping, and spoons are optional but encouraged. Aguachile de camarones is typically served right away, but if you prefer firmer shrimp, refrigerate for 10 minutes before serving.

    Photo by Julia Gartland

    Creole-Spiced White Fish with Cheesy Grits

    In the time it takes to cook the grits (quick grits, that is) dinner is just about ready.

    Photo by Julia Gartland

    Smoky Peel and Eat Shrimp a la Plancha

    A la plancha is a style of cooking popular in Spain that uses high heat and a flat cooktop (like a griddle) to impart a slightly smoky flavor. Gambas a la plancha, or pan-seared shrimp, is traditionally served with the heads on and in their shells. Ours are halfway there so you’ll still be able to get your fingers a little messy. Thank goodness for napkins!

    Photo by Tatum Mangus

    Pan-Seared Halibut with Lemon and Herbs

    This quick and easy halibut recipe is simple enough for everyday dining but elegant enough for entertaining. The lemon slices add a lot of flavor to the dish but can be a little bitter, so feel free to eat around them on your plate. For a full meal serve this with buttered new potatoes and sautéed green beans.

    Photo by Julia Gartland

    20-Minute Thai Green Fish Curry

    This super fast Thai green fish curry can be ready in the time it takes to cook rice. The spice levels of commercial curry pastes can vary widely, so start with a little and add more to suit your personal heat preferences. Adding fresh lemongrass and Makrut lime leaves, both available at Asian markets, is next level but not necessary since they’re both integral components of curry paste.

    Photo by Rachael Martin