Fish
Smoked Salmon, Dill and Goat Cheese Pizza
Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.
Swordfish with Herb Sauce
By Jane Bronk-Gorman
Seared Tuna Burgers with Ginger-Garlic Mayonnaise
Potato chips are a great accompaniment. Finish with sliced bananas topped with brown sugar, cream and white rum.
Can be prepared in 45 minutes or less.
Bouillabaisse Linder
By Lee Linder
Romaine Caesar Salad
In doubling or tripling this recipe, you can put all the ingredients for the dressing into a blender (cutting the amount of garlic in half) for a quick whirl. Store the dressing in a screw-cap jar until the salad is ready to be tossed. The flavor is the same, but the texture of the dressing is creamy and looks less attractive on the romaine.
By Ruth A. Matson
Shark Kebabs with Orange-Avocado Salsa
Swordfish, halibut or sea bass fillets are also delicious here.
By Matthew Mitchell
Smoked Fish Chowder
Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.
Rice Salad Italienne
By James Beard
Smoked Salmon Soufflé
By J. Patrick Truhn
Baked Salmon with Pernod
This recipe can be prepared in 45 minutes or less.
Dried mixed salad herbs, found in the spice section of the supermarket, can substitute for herbes de Provence, the French seasoning.
By Mark Weatherbe