1 teaspoon coriander.

Coat the shellfish with 2 teaspoons of the oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon black pepper.Coat the salmon with the remaining 1 teaspoon oil and sprinkle with 1/8 teaspoon of black pepper and the remaining 1/4 teaspoon salt..

Grill or broil the fish, turning once, until just done, about 2 to 3 minutes per side for the shrimp, 3 to 4 minutes per side for the scallops, and 3 to 4 minutes per side for a 1-inch-thick salmon fillet (the fish should still be translucent in the center).Serve with the red-pepper sauce.. Notes.Fish Alternatives Feel free to use only one or two types of the fish and shellfish listed.

Other grilled fish that would be nice with the red-pepper sauce include halibut, swordfish, tuna, or mahimahi..A full-bodied, expansive wine such as a California Chardonnay is ideal with the meaty, flavorful shrimp, scallops, and salmon.

For the roasted red peppers and garlic, it's best to choose one that's not oaky..

Originally appeared: June 2013.Credit: Bobby Fisher.4. cilantro stems plus 1/2 cup fresh cilantro leaves.

thinly sliced serrano chile.1. large garlic clove, grated.

Tahini Salad (recipe follows) and flatbread, for serving.Preheat oven to 400°F with oven racks in middle and top positions.