Fish

A nod to what could arguably be the dish of the eighties, blackened redfish. The technique works equally well with halibut.

Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.

Barquettes are small, boat-shaped pastry shells that can be filled with sweet or savory ingredients.

Serve with crusty bread to sop up the juices.

Active time: 35 min Start to finish:50 min

Active time: 20 min Start to finish: 25 min

Toasted onion bagels are great with this.

Braised Broccoli This dish is to Christmas Eve dinner in Amalfi what apple pie is to July Fourth in middle America: an absolute necessity. The Amalfitani choose a leafy, lighter colored broccoli from Campania for this dish; the closest substitute in this country is broccoli rabe; choose a bunch with as many leaves as possible.

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

The salty anchovies complement the briny sweetness of the crabmeat. Buttermilk lightens the dressing and makes this version of the classic Caesar especially delicious.

Regardless of the salt you use here, whether it be kosher, rock or sea salt, it will rarely be put to better use than encasing an entire fish while it bakes. The fish emerges succulent, with every ounce of flavor and texture intact, and the salt breaks away leaving just the perfect hint of saltiness.

Offer thinly sliced serrano ham or prosciutto and bowls of stuffed olives and toasted almonds along with the beans.

Côtelettes de Saumon Frais Dorigny Active time: 1 1/2 hr Start to finish: 1 3/4 hr

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.