Seafood

Fillets of sole will work equally well in the following recipe.

Can be prepared in 45 minutes or less.

Serve garlic toast with this to mop up all the savory broth.

The shrimp are simmered and served in a peppery, New Orleans-style sauce-peel them at the table as you eat. Coleslaw, crusty French bread for sopping up all the sauce, and plenty of napkins are ideal accompaniments. For dessert, crullers and coffee with whipped cream would be easy substitutes for traditional beignets and café au lait.

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.