Fish

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers .

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.) Can be prepared in 45 minutes or less.

Porcini mushrooms smooth out the intense flavors of this traditional sauce of tomatoes, olives, anchovies and capers. Although puttanesca sauce is typically served with penne or spaghetti, fusilli holds the sauce better.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: grilled and served with salmoriglio sauce. (In Sicilian, it is sammurigghiu sauce.) The words means "brine", a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs. Serve with bread and pour a white wine, preferably Sicilian. For dessert, offer cannoli from the bakery.

This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.

Make the tartar sauce at least one day ahead.

This is quick, easy and delicious - the perfect addition to a holiday buffet.

Can be prepared in 45 minutes or less.

Steamed green beans and a rice or pasta salad from the deli go nicely with this entrée inspired by the Pacific Northwest. End with a simple but sophisticated dessert of coffee ice cream drizzled with brandy and sprinkled with toasted hazelnuts. Can be prepared in 45 minutes or less.

In Italy a no-cook pasta sauce is known as salsa cruda, and makes a wonderful one-dish dinner. In this version, the combination of artichokes, olives, capers, and lemon zest is not only beautiful, but bold in flavor.

This gorgeous dish is similar to ratatouille.