Fish

Black cod is steeped in sweet miso before being baked in the oven. The sweetness of Nobu-style Saikyo Miso is an excellent match with the plumpness of the fish.

Flounder is a lean, thin fish that cooks very quickly. So be sure to cook it 4 to 5 inches from the heat source — and watch it carefully! Clover sprouts are available in the produce department of better supermarkets.

This tangy relish also goes well with chicken or pork.

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

Adapted from Emerson & Green

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

Be sure to use the whipped cream cheese sold in tubs—it will give this dip a smooth, light texture—and not the regular cream cheese in blocks. If the dip seems a little salty, just serve it with unsalted chips.

Add rice or soft oriental noodles, and this becomes a quick supper. Look for wasabi powder and sesame oil in the Asian foods section of the supermarket.

Serve these tacos with salsa, shredded lettuce, sliced avocado and black olives. Corn and black bean salad finishes the meal—except for dessert. We recommend spice cake.

Steaming, a method often used by Asian cooks, works well with delicately flavored red snapper, since the aromatics (ginger, scallion, chile) are easily absorbed by the fish.

An elegant, portable entrée. Baby greens with vinaigrette would round out the menu nicely. What to drink: A lightly oaked Chardonnay.

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.

Pescado Zarandeado Although you can broil the fish, it is at its best when cooked outside (placing the fish in a grill basket makes it easier to turn over on the barbecue). Ask the fishmonger to remove the head and scales and to clean and butterfly the fish.

The flavors and juices of this Provençal-style tuna sandwich seep into the bread while it is being pressed. Serve with: Marinated green beans and herbed orzo salad.

Start the gravlax at least two days in advance (the sauce can also be prepared ahead of time, leaving just quick assembly on the day of the party). What to drink: Champagne (or sparkling wine) is a classic aperitif, and versatile enough to pair nicely with the salmon's slightly sweet mustard sauce as well as with the rich Foie Gras and Cream Eggs .

(Saumon Confit à l'Huile d'Olive, Petite Salade de Roquettes, Vinaigre de Balsamique) The idea to confit salmon is not original to me but one gleaned from kitchen gossip where recipes and experiments from chefs all over the world are discussed. I learned that many chefs were slowly cooking fish in duck fat but I thought that since salmon is so fatty to begin with, it would be better served if it was slowly cooked in something other than animal fat. Copper River salmon is my first choice for this dish but if it isn't available look for Alaska salmon. Both of them are very fatty and the fat really does make a difference as it ensures a very smooth texture in the finished dish.