Fish

Improv: Instead of smoked salmon, try this with a generous dollop of caviar on the eggs, or top them with smoked trout or whitefish.

The olive-oil-glazed potatoes make a perfect accompaniment to this dish.

We highly recommend using French green lentils for this recipe because they become tender without falling apart.

The flaky dill biscuit crusts that top these creamy pies look impressive, but they're surprisingly easy to make.

With the mercury rising, who wants to feast on a winter stew? Lighten up with this dish from Sondra Bernstein, author of The Girl & the Fig Cookbook (Simon &Schuster). It features fresh herbs and veggies and a protein-packed halibut fillet. Then, instead of hitting the couch to digest, you can hit the pavement for an after-dinner stroll.

Round out your breakfast: Add half a small whole-grain bagel, 1 cup plain nonfat yogurt and 1/2 cup orange juice.

Fish dish: Tori Amos's favorite recipe Chef Duncan Pickford shares his recipe for his client's preferred healthy dinner.

It's tough to find a better source of heart-healthy omega-3 fatty acids than salmon. Add greens, grapefruit, and avocado, and you're well on your way to your 5 a Day.

Many companies use unhealthy trans fats in the batter. Our winning recipe call for a healthy egg-white coating.

The decked-out deli sandwich Who knew tuna on rye could be so sophisticated? "I go for the big taste," says Taylor Alonso, chef of the Bellport, a comfortably chic restaurant in Bellport, Long Island, that's a favorite summer haunt of New Yorkers. Alonso went for big nutrition, too, when he created this elegant and delicious tuna-steak sandwich for Self. Fresh tuna supplies lots of omega-3s, and goat cheese offers more calcium (with less fat and cholesterol) than most cheeses.

A healthier fish stick (the secret is in the skewer!)
Feeling Zen at Tao, the trendy Asian eatery in New York City, is a major challenge — even with the center-stage 16-foot Buddha. The movie theater turned hot spot packs in hundreds of diners each night (and it's a favorite of P. Diddy and the New York Giants). But executive chef Sam Hazen's miso-marinated sea bass satay may be as close to inner peace as you can get while you're sitting at a dinner table. And let us enlighten you: This delectable lowfat dish is packed with protein, vitamin A and folate.

To round out the meal: 1 cup lowfat pudding

Salmon doesn't have to be a snooze. Plain old salmon becoming a little boring? We thought so. That's why Self asked Dan Silverman, executive chef of one of New York City's most popular restaurants, Union Square Cafe, to give us a new way to cook this super healthy food. The result: a fish dish that's as fun as spaghetti and meatballs — without the meat or pasta — and full of flavor and disease-fighting omega-3 fatty acids.

A delicious recipe from the eat-right doc Sure, this dish is heavy on the fat, but it's the healthy omega-3 kind found in salmon, says leading health researcher Walter Willett, M.D. The recipe comes from his new book, Eat, Drink and Be Healthy: The Harvard Medical Guide to Healthy Eating (Simon & Schuster Source).

Actress Lauren Graham has fun grating the "prehistoric-looking" horseradish root for this recipe from Scott Uehlein, executive chef at the renowned Canyon Ranch Health Resort in Tucson, Arizona. And she wonders: Am I the only person who thought you battered fish by dipping it in egg first? For any of you similarly misdirected, the order is seasoned flour, then egg.

Elegant but easy, this fast fish dinner is simple enough to prepare on a weeknight and special enough to serve to company.

Its firm flesh and assertive taste make arctic char a great choice for the grill. The ground chipotle in the quick marinade gives the fish a hint of smoky heat.

It's always exciting to find a cooking method that has a dramatic effect on the flavor of your food, and this technique certainly fits the bill. Black bass, liberally seasoned with garlic, olive oil, and lime, is wrapped in layers of water-soaked paper, then buried under hot coals.

Tart rhubarb pairs with the sweetness of oranges to create a tangy sauce for roasted black sea bass. Cinnamon and ginger add a lovely background flavor.

An intense Mediterranean topping really brightens the flavor of this fish.