Fish

Frazzled? Feast on fish! Tuna is high in vitamin B12, which stimulates the brain's production of serotonin, a neurotransmitter that helps you relax.

Bengali Dahi Maach Tender pieces of tilapia are marinated with caraway seeds, turmeric, and cayenne pepper and then pan-fried until crisp and golden brown. The dish is finished with a yogurt curry enhanced by the spicy flavor of mustard seeds. The result is a great mixture of flavors and textures, and a simple way to prepare versatile tilapia.

For all the robustness of the ingredients of this dish, the end result is notably delicate. One might ask, "Oh, but won't the bracing scent of pine make the dish taste of Christmas fir or, worse, freshly waxed parlor?" It will not. The smoked needles impart a light, balsamic flavor akin to rosemary (indeed one might substitute a bundle of that herb in this recipe), and the light glaze allows the pine flavor to shine through. The overall effect proves an excellent complement to the moist, flaky fish this cooking technique yields. Should one desire a more intensely flavored glaze, one might make a bit extra to brush over the fish before serving.

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.

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

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

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.

This is a classic Scandinavian-style smørrebrød.

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.

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.