Fish

Serve this with a crisp Sauvignon Blanc.

This recipe is an accompaniment for Caesar Salad with Pepper-Grilled Tuna.

Active time: 20 min Start to finish: 30 min

Ceviche de Dorado con Chile Jalapeño y Coco The fish is marinated in fresh lime juice (and therefore partly "cooked").

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

We prefer wild salmon for this recipe because it has a milder flavor and is more environmentally friendly than farmed varieties. Active time: 20 min Start to finish: 30 min

The trick to pickling today is to find fresh herring or fresh salted herring. Once you've pickled it, use the herring in any favorite recipe, or just mix it as I do, with sour cream, red onion, and dill, to break the fast of Yom Kippur. It will keep for weeks.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Here's a modern spin on blini, the buckwheat pancakes that are a classic for caviar. Also topping them with smoked salmon is a delightful way to gild the lily.

Serve with Garlic Mashed Potatoes. You don't know where the fish ends and the potatoes begin in this beautiful and satisfying dish Chef Desmond, of Island Cottage on Hare Island in Ireland, uses turbot that comes from the waters off nearby Clear Island. We call for halibut, which is more readily available here.

Serve the fish with steamed rice and braised bok choy or Napa cabbage for an elegant and easy Asian-inspired dinner. Begin marinating the fish at least three hours before you plan to cook it.

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

Can be prepared in 45 minutes or less.

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.