Halibut

The halibut is delicious with sautéed green beans and steamed new potatoes. End with espresso granita or ice cream with grappa.

Generally this dish is served in Andalusia as part of a mixed fish fry, but it's wonderful on its own. The marinade makes the fish flavorful and succulent.

The saffron adds not only a lovely aroma but vivid color as well. Open a bottle of Chardonnay to go with the meal.

The following recipe can also be made with 1-inch-thick salmon fillets. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. With the fish, offer thinly sliced cucumber‑tossed in a dressing of rice vinegar and vegetable oil‑and some purchased sesame noodle salad. For dessert, side-by-side scoops of mango and raspberry sorbets look pretty sprinkled with toasted coconut. (Wasabi powder can be found in the Asian foods section of the supermarket.)

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

This recipe can be prepared in 45 minutes or less but may required additional sitting time. Be sure to lightly oil the grill rack again so that it doesn’t stick.

Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale--both popular regional vegetables--to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.

Delicious with orzo or rice.

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.