Seafood

We enjoyed this dish served at room temperature, but it is also delicious warm.

Legend has it that a certain turn-of-the-century Boston restaurateur used to serve whatever tender, white-fleshed fish he could find at the market under a catchall name he invented: "scrod." (That way, he never had to update his menus.) The term, peculiar to New England, is now applied to young cod and haddock. Can be prepared in 45 minutes or less.

This entrée from Anzu restaurant in Dallas partners Japanese miso and sake with Italian balsamic vinegar and olive oil.

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers .

Can be prepared in 45 minutes or less.

Way up in Maine, in the coastal town of Blue Hill, is Jonathan's, a small place much favored by locals. Owner Jonathan Chase and chef Richard Hanson both love fish, whether from the sea or from freshwater lakes and streams. This colorful main course is good with buttered and dilled new potatoes. Round out the meal with a green salad, and end with a slice of lattice-topped blueberry pie. (If necessary, have the fishmonger bone the trout, or use four small fillets.) Can be prepared in 45 minutes or less.

Porcini mushrooms smooth out the intense flavors of this traditional sauce of tomatoes, olives, anchovies and capers. Although puttanesca sauce is typically served with penne or spaghetti, fusilli holds the sauce better.

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

The Strait of Messina is a rich source for swordfish, which the Sicilians prepare in many ways. Here it is at its simplest: grilled and served with salmoriglio sauce. (In Sicilian, it is sammurigghiu sauce.) The words means "brine", a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs. Serve with bread and pour a white wine, preferably Sicilian. For dessert, offer cannoli from the bakery.

This easy zuppa di pesce is a staple of the anchovy packers of Mazara del Vallo on the northwestern coast of Sicily. It always comes with bread to soak up the juices.