Blot the shrimp dry with paper towels.

Heat 2 tablespoons of the oil over medium-high heat in a skillet large enough to hold half of the shrimp in one layer.

When the oil shimmers, place half of the shrimp in the pan using tongs.

Season with half of the salt and a little pepper.

Cook 1 to 2 minutes, or until the shrimp turn pink on the bottom.

Turn and cook the second side until the shrimp are pink and curled, 1 to 2 minutes.

With tongs, remove the shrimp to a bowl.

Reserve.

Repeat with remaining shrimp, oil, and salt.

Reduce heat to medium.

Add the butter to the pan and stir in the garlic.

Cook, stirring, until the garlic starts to brown, 1 to 2 minutes.

Stir in the wine and cook 30 seconds.

Return all of the shrimp to the pan.

Add the lime juice.

Toss to coat the shrimp with the sauce.

Transfer the shrimp to a serving plate and serve at once.

Prepare radish salad and cocktail sauce, if using.

Season the fish with salt and pepper.

In a large nonstick skillet, heat the oil and butter over medium-high heat until the butter foams.

Dredge the fillets, 1 at a time, in the flour.

Pat off excess and place in the hot pan.

Cook the fillets, in batches, about 2 minutes per side, or until golden brown on the outside and opaque but still moist inside.

Transfer the fish to individual serving plates.

Serve with lime wedges to squeeze the juice on the fish, and spoon a portion of the salad on the side.

If using the cocktail sauce, pour it into small condiment bowls to pass at the table, if desired.

Prepare the sauce.

Reserve in a serving bowl at room temperature.

Put the trout on a large baking sheet.

Season with salt and pepper inside and out.

Let stand about 10 minutes.

Heat the oil in a large nonstick skillet over medium heat.

Cook the trout, 2 at a time, about 5 to 6 minutes per side or until browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.

Spoon a little of the sauce over the fish, and serve hot, with the rest of the sauce passed at the table.

Heat a small skillet over medium heat and toast the pumpkin seeds, stirring and tossing frequently, until they are aromatic and start to pop around in the pan, about 3 minutes.

Transfer to a bowl.

When the pumpkin seeds are cool, chop coarsely and set aside.

In a saucepan, melt the butter over medium heat and cook the onion, stirring, until translucent, about 3 minutes.

Add the corn, ½ cup of the chicken broth, and ¼ teaspoon of the salt.

Cook over medium heat until the corn is tender, about 6 minutes.

Transfer the corn mixture to a blender.

Add the serrano and remaining ¼ cup of broth and blend until smooth, about 1 minute.

Pour the sauce through a strainer into a clean saucepan.

Press to release all the liquid.

Discard debris.

Stir the cream into the sauce and heat through.

Adjust salt.

Reserve over low heat in the pan.

In a large nonstick skillet, heat the olive oil over medium-high heat.

Add the salmon and cook about 2 to 3 minutes per side or until it is browned on the outside, barely opaque inside and still moist, and just barely flakes when tested with a fork.

Put 1 piece of salmon on each of 4 serving plates.

Spoon some of the warm corn sauce across each piece of salmon.

Sprinkle lightly with cilantro the toasted pumpkin seeds.

Serve hot.

Prepare the salsa.

Cover and refrigerate.

Prepare an outdoor grill or preheat a stovetop grill pan.

Oil the grill grate or pan.

Pat the fish dry with paper towel.

Brush the fish with the oil and drizzle with the lime juice.

Season with salt.

Grill the fish about 4 minutes on one side, until the salmon has nicely browned grill marks on the outside.

Brush the top with additional oil before turning to prevent sticking.

Cook 2 to 3 minutes more until the fish is barely opaque inside and just barely flakes when tested with a fork.

Divide the salmon into serving pieces, and spoon about 1 tablespoon salsa over each serving.

Rinse the squid bodies and cut into rings about 1-inch wide.

Pat dry with paper towels.

Season with salt.

Heat the oil in a large nonstick skillet over medium-high heat and sauté the squid in 2 batches, stirring, until the squid is just barely opaque, about 2 minutes.

(Do not overcook, or the squid will toughen.

) Using a slotted spoon immediately remove the squid to a plate.

Melt the butter in the same pan and add the remaining ingredients.

Cook, stirring, until reduced by half, about 2 minutes.

Scrape the pan sauce over the squid and serve at once with lime wedges.

Prepare the salsa, if using homemade.

Then, season the skate with salt and pepper.

Melt the butter in a large skillet over medium-high heat.

Add the skate and cook 2 to 3 minutes per side or until golden brown on the outside and opaque but still moist inside, and just barely flakes when tested with a fork.

Put the shark on a plate and rub with the lime juice and garlic.

Let stand about 20 minutes.

Meanwhile, prepare the sauce.

Then, in a large skillet, heat the oil over medium heat until it shimmers.

Pat the fish dry with paper towels and put in the pan.

Cook about 4 to 5 minutes per side or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.

Put the orange juice, rind, mint, sugar, vinegar, crushed pepper, and cornstarch in a small saucepan.

Mix well and bring to a boil.

Cook, stirring, until the sauce thickens slightly, 3 to 4 minutes.

Remove from heat and stir in the butter.

In a nonstick skillet, heat the oil and cook the halibut, 4 to 5 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork.

Reheat the sauce over low heat.

With a sharp knife, score each fish by making 3 diagonal cuts along the sides.

Dust lightly with flour and sprinkle with salt.

Heat ½ inch of oil over medium-low heat in a large heavy frying pan.

Fry the garlic until golden brown, about 3 minutes.

Remove the garlic and discard.

Fry the fish, 2 at a time, about 8 to 10 minutes, or until golden brown on the outside, opaque through to the bone, but still moist inside when tested with a knife.

Drain on paper towels.

Arrange 3 lime slices on each fish and serve.