Fish

Strawberries are a gem at the gym. Their vitamin C helps you melt up to 30 percent more fat during exercise.

The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

Sometimes we forget that there is more to Mexican food than our favorite enchiladas and puffy tacos. In fact, there are many specialty seafood dishes throughout the country, varying in style and preparation, yet equally delicious. Veracruz is a central Mexican city on the Gulf of Mexico, and it’s where many Spanish conquistadors landed when first coming to the Americas. Here, culinary traditions began to meld—not only Spanish but also Mediterranean, French, and Caribbean. The result is Veracruzano—Veracruz style. We love serving our version of this dish over a bed of fluffy quinoa, which is an excellent vehicle for soaking up the delicious juices.

The crisp-tender texture and robust flavor of thinly sliced Tuscan kale stands up to the tart, Caesar-like dressing of this hearty slaw. Serve as a first course or as a side with grilled chicken, beef, or lamb.

Spoon this umami-rich compound butter over your favorite steak as it rests.

Briny shellfish give this quick bouillabaisse its depth of flavor. Basil rouille (a garlicky Provençal mayonnaise) adds vibrancy.

Enough to marinate 2 pounds of pork (tenderloin, shoulder, or bone-in chops) or fish (firm, white-fleshed fish such as sea bass; shrimp or scallops)

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

It's the ketchup of the summer. Spoon this on grilled lamb, pork chops, eggplant, or line-caught swordfish.

Little Gem, a lettuce that both looks and tastes like a cross between baby romaine and a small head of butter lettuce, can be found at farmers' markets. If unavailable, substitute hearts of romaine.

This is a classic Scandinavian-style smørrebrød.

The kicky flavors of ginger, garlic, and garam masala play off the richness of salmon in this stunning main course. It's served with raita, a cooling cucumber-yogurt sauce.

The deep, sweet flavor of white miso gives salmon an umami-packed supercharge. Look for containers of refrigerated miso and bottles of mirin in better supermarkets or at Asian markets.

This recipe comes from Rosita Missoni's Sardinian fish merchant, who recommends using a large flat white fish such as turbot, fluke, or halibut. You can substitute a firm-fleshed round fish such as branzino or black sea bass. Serve the fish flaked off the bone with the potatoes and a simple arugula and tomato salad.