Fish

Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

This recipe can be prepared in 45 minutes or less. The coconut milk can be found in the Asian foods section of most supermarkets.

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.

Complete the menu with a salad of romaine, fresh dill and a lemon vinaigrette. St. George — a slightly spicy dry red wine from Greek vintner George Skouras — is nice with the fish; Pinot Noir would also work well.

At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather.

Pretty, sophisticated, and easy to eat.

Active time: 20 min Start to finish: 20 min

The salty nut topping provides a nice contrast to the sweet mashed turnips.

Active time: 25 min Start to finish: 25 min

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

This recipe is an accompaniment for Fish Cakes with Caper-Parsley Sauce This versatile sauce, which can be made one day ahead, also complements roast beef, hard-boiled eggs or potato salad.

Dijon mustard and lemon peel give the dressing lots of zip. This salad can also be spooned into pita halves.

Tuna would also work well in this recipe. Use a combination of black and white sesame seeds for dramatic contrast. Don't forget to provide a bowl for the toothpicks.

Cooking the sea bass in parchment paper is a great technique — it keeps the pistachio topping in place and allows you to brown both the fish and the topping in the skillet (the parchment becomes translucent so you can see the browning. Since Gras is on the West Coast, he likes to use Dungeness crab when he makes this dish. We've substituted jumbo lump crabmeat because it's available year round nationwide.

Andrew Engle is the chef at The Laundry in East Hampton, N.Y. This eatery has been a Long Island classic for years. How great that striped bass is available year-round! "If the fish is thinner than 3/4 inch, do not turn it," Andrew says. "Just cook it skin-side down."

Start with pear slices wrapped in prosciutto; offer a radicchio and fennel salad and breadsticks alongside the pasta, and rich tiramisè to end the meal.

For this simple—yet boldly flavored—entrée, tuna or sea bass can be substituted. Chilies in the sauce add nice heat.