Fish
Grilled Swordfish with Mint-Cucumber Salsa
For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.
Lobster Caesar Salad with Garlic-Lemon Croutons
This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.
Double-Salmon and Sweet Potato Hash with Poached Eggs
Herbs and a touch of maple syrup accent this colorful breakfast dish.
Baked Fish with Mushrooms and Cream
By Ann Boulard
Smoked-Salmon Pizza with Red Onion and Dill
Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.
By Maria Watson
Halibut with Swiss Chard and Ginger Cream Sauce
A clever combination of textures and flavors in a spectacular entreè. Asparagus and French rolls are good on the side; offer a dry GewÜrztraminer to drink.
Orientalish Pasta Salad
Gaze at rings on your left hand. Remember how, when you were single in New York and men made rude remarks to you on the street, you'd dream about the day your boyfriend would put an engagement ring on your finger. Those trips with your friend, Megan, to Tiffany's—how the diamonds sparkled under glass. And so, my friend, it comes to this: Orientalish pasta salad for the kabillionth time.
By Jennifer Moses
Home-Smoked Salmon Fillets
Because the heat on individual grills varies, cooking times will range from about 30 minutes to one hour. Be sure to regulate the barbecue so that the wood chips smoke and the briquettes burn but do not flame. When the salmon is ready, it will have a nice firm texture and a lovely sweet glaze. For drinks, offer coffee, orange juice and mimosas.
Whole Baked Salmon
For a quick sauce to go with the fish, whisk together sour cream, mayonnaise, Dijon mustard and chopped fresh dill.
By Shula Udoff
Sea Bass with Watercress Sauce
This delicious entrée takes just minutes, making it perfect for a quick weekday supper.
Salmon with Spiced Red-Wine Sauce
By Susan Roberts-Muz
Tonnato Sauce
This recipe can be prepared in 45 minutes or less.
This is traditionally served with sliced cold veal, but we also like it with turkey or as a dip for vegetables.
Cucumber-Avocado Salad with Smoked Trout
By Michael Anthony and Dan Barber