Sea Bass

This bright and sophisticated dish is offered at Gresslin's in London, England.

"I was in Boston on a business trip when I discovered the city's North End and its many old Italian restaurants," writes Jennifer Fassman of Westport, Connecticut. "After wandering around the small, quaint streets, I was surprised to find a bright, modern restaurant — Marcuccio's. I took the waiter's advice and ordered the sea bass with parsley sauce. It was incredible." At the restaurant, this entrée is served with sautéed broccoli rabe (also known as rapini). It would be great with spinach, too.

This recipe produces a deliciously moist fish with a subtly salty flavor.

Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces. It traditionally enhances cooked vegetables, fish or shellfish, and it is also a lovely dip for pita bread. Although the true tarator uses hazelnuts, local cooks often make it with whatever nut grows in their area.

This flavorful entrée is very low in fat.

"On a recent visit to Las Vegas, my father and I ate at Malibu Chan's," writes Stephanie Flanders of Simi Valley, California. "I had the sea bass, and I'm already craving it again. I'm hoping to add it to my recipe collection."

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad

Try a glass of Rioja and some crusty bread with this lovely autumn dish.

For a complete Asian-inspired menu, prepare steamed rice, and sauté snow peas in sesame oil. Fill fresh papaya halves with coconut ice cream for a refreshing dessert.

The sauce for this dish can also be served over chicken, or even shrimp or scallops.

Serve this fiery entrée with <epi:recipeLink id"100959">Five-Vegetable Stir-fry</epi:recipeLink>, and pour tall glasses of herbal iced tea to cool things down.