Bass

Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces. It traditionally enhances cooked vegetables, fish or shellfish, and it is also a lovely dip for pita bread. Although the true tarator uses hazelnuts, local cooks often make it with whatever nut grows in their area.

This flavorful entrée is very low in fat.

"On a recent visit to Las Vegas, my father and I ate at Malibu Chan's," writes Stephanie Flanders of Simi Valley, California. "I had the sea bass, and I'm already craving it again. I'm hoping to add it to my recipe collection."

Active time: 25 min Start to finish: 30 min

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad

The two-step method of searing and then roasting this thick fillet is what keeps the fish succulent.

Can be prepared in 45 minutes or less.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.