Seafood

Here's a marinade that was inspired by the spicy food served at a favorite Connecticut restaurant of the same name. It's nice for jumbo shrimp, sea scallops and chicken. The recipe makes enough to marinate about 1 1/2 pounds of seafood or poultry. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

Can be prepared in 45 minutes or less.

From the Pepper Mill in Clearwater, Florida.

Can be prepared in 45 minutes or less but requires additional unattended time.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

Here's a light way with stuffed vegetables.

With its sweet taste and firm flesh, mahimahi lends itself well to poaching. Halibut, swordfish and salmon would also be good prepared this way. Serve glasses of chilled Sémillon or Chardonnay to go with the main course.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

A simple and sensational starter.

Be sure to accompany this with plenty of crusty bread to soak up the rich broth.

Also very nice on toasted bagels.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

From Le-Bec-Fin in Philadelphia.