Fish

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.

IMPROV: Substitute red oak leaf lettuce (available at farmers' markets and natural foods stores) or red romaine for the red leaf lettuce. Make the croutons with Asiago or Pecorino Romano cheese instead of Parmesan.

Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.

The mild flavor of mahimahi is a perfect match for this wonderfully balanced tamarind glaze. The famously tart fruit is sweetened with brown sugar and brought to life by soy sauce and lime juice.

From chef Robert Del Grande of Cafe Annie in Houston, this recipe for fish baked in corn husks is one of country singer Clay Walker's favorites. Pipián is a classic Mayan sauce made from pumpkin seeds.

Wild rice has an affinity for fish, and we think it's particularly good alongside tender pieces of smoked salmon. Crisp snow peas and wedges of hard-boiled egg round out the salad, and a refreshing dill vinaigrette brings all the flavors together.

Cucumbers provide visual appeal and help keep the fish fillets delightfully moist.

Editor's note: This recipe is excerpted from The 2nd Avenue Deli Cookbook, by Sharon Lebewohl and Rena Bulkin. Gefilte fish, today a prized delicacy, dates from the Middle Ages in Germany, where it was conceived as a fish stretcher — an ancient relative of Hamburger Helper. Religious Jews embraced it as a highlight of Friday-night dinners, because it solved a spiritual dilemma: though the Talmud suggests eating fish on Friday nights, it is forbidden (because it's considered work) to separate fish from bones on the Sabbath. We've found that most people who say they don't like gefilte fish have only tasted the supermarket variety, sold in jars, which is like saying you don't like filet mignon when you've only tasted beef jerky. Happily, preparing authentic gefilte fish from scratch is not an arcane skill possessed only by Jewish great-grandmothers. With today's food processors, it's not even especially difficult. Our recipe is sweet, in the Polish tradition; Russian gefilte fish is more peppery.

Editor's note: The recipe below is excerpted from Entertaining with the Sopranos. To read more about the cookbook, click here.

Fish stews abound throughout the Mediterranean and most evolved from the fishing boats themselves, as fishermen reserved the worst of their catch for themselves and cooked it on-board.

Editor's note: The recipe and introductory text below are excerpted from Mai Pham's book The Best of Vietnamese and Thai Cooking. Pham also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Pham and Vietnamese cuisine, click here. If you get invited to a traditional Vietnamese dinner, chances are you will probably be treated to this ca kho to. It is so basic and popular that in many homes (mine included) it is served almost every other day.

Editor's note: The recipe below is excerpted from Katie Brown's Weekends. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here. I love an all-in-one dish!

Maccheroncini al Pesce Spada This dish epitomizes what I have found true Sicilian cooking to be: fresh tasting, light, and fragrant.

Uova Ripiene di Tonno Recipes are some of my favorite souvenirs of memorable dining experiences. Whenever I make these eggs, for example, I am reminded of the first time I ate them at Belvedere, a favorite restaurant in La Morra in Piedmont. The owner told me what was in them, and at home I experimented with the proportions of the ingredients to get the flavor I remembered.

If you have a nice sharp chef's knife, this is a breeze. (Or if you don't, you should buy a sharpening stone, and you'll never have blunt knives again.) The idea for this recipe came about when we were catering a HUGE job on a TINY budget. They wanted tuna tartare, but I knew it would be expensive, and it's best eaten soon after it's made or it starts to get all gummy. Gravlax, on the other hand, needs at least a couple of days to cure, so I decided to use diced salmon instead of tuna, for economy, and to marinate it with our gravlax spice mix a day before the event, freeing up the chefs for other last-minute things. In my test run, I added orange zest, thinking, isn't orange good with salmon? Normally you would put something like this on a cucumber slice and that would be fine, but the juniper in the marinade suggested potato, so we served it on a slice of crisp potato, and it was ravishing in the extreme. The potatoes can be made ahead of time too, as long as they're cooked until they're completely crisp and stored in an airtight container until you need them. Any potato not cooked all the way through will soften the others; if that happens, pop them all in a 350°F oven for five minutes, or until they've crisped up again. The salmon can be sticky, so use two teaspoons to put it on the potato. I could never remember of which there was more in the gravlax cure, sugar or salt (since in the basic gravlax recipe one is three tablespoons and one is four). So after years of irritably looking up such a short recipe, I decided to THINK for a second and realized salt has four letters so salt is the four tablespoons. Welcome to my world.

Editor's note: The recipe and introductory text below are excerpted from David Bouley, Mario Lohninger, and Melissa Clark's book East of Paris: The New Cuisines of Austria and the Danube. Lohninger also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Lohninger and Austrian cooking, click here. David Bouley: Mario and I wanted to put fresh herring on the menu, but we couldn't find a consistent source for the best product from the North Sea. So we came up with this dish using mackerel, an underused fish in this country. When you marinate the raw mackerel, it becomes very mellow in flavor. It's a clean-tasting fish, not a bit "fishy" or strong. We marinate the mackerel in Bibb lettuce and cucumber juices, then mix it with beet and apple for sweetness and a little crunch. It's both light and refreshing.

Editor's note: The recipe below is excerpted from Tyler Florence's Eat This Book. To read more about Tyler Florence and to get his tips on throwing a Super Bowl party, click here. Cod was once one of the most valuable commodities in the world — it was the sustainable protein for most of Europe for about five hundred years. Before refrigeration, most of Europe survived on salted, air-dried cod fillets (salt cod) and Portugal has been one of the largest producers for hundreds of years. When used in cooking, salt cod is first soaked to remove much of the salt. It is reconstructed in simmering milk enhanced with garlic and then used a million different ways: as a means of adding salt to food (similar to the way anchovies are used), folded into stews, or mixed with creamy, soft, cooked potatoes to form bacalao, the Portuguese national dish. This is my take on bacalao. I've spiked the potato mix with chopped parsley and cilantro, which gives it a very fresh, clean flavor, and then quickly fried small bits into crisp, golden fritters. Squeeze fresh lemon over the top and you've got a fantastic hors d'oeuvre that's original and very easy to make.