Seafood

This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.

A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

A lovely salad in which the citrus fruit strikes a nice balance with the fish.

This recipe can be prepared in 45 minutes or less. We found this pasta just as delicious without the salmon.

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

Can be prepared in 45 minutes or less.

(BRANZINO ARROSTO CON SALSA DI ASPARAGI) Salmon, flounder or snapper fillets can also be used for this attractive, colorful entrée.

At many places in Italy, roasted peppers are dressed with bagna cauda, the classic warm anchovy and garlic sauce, but our cooks especially enjoyed it at La Contea, a restaurant in Neive, a village in the Piedmont. In this variation, potato slices have been added.

This recipe can be prepared in 45 minutes or less. You can substitute any fish of similar size, such as striped bass or sea bass, for the snapper in this recipe. The salt crust seals in the juices, making for an incredibly moist fish.

This bright and sophisticated dish is offered at Gresslin's in London, England.

This delicate savory version of the frothy dessert sauce is a lovely accompaniment to almost every kind of fish. Market tip: Farmed bay scallops are the most sustainable choice; if not available, choose wild-caught Atlantic sea scallops.

To offset its bitterness, the endive is caramelized with sugar in this recipe.

This is a very quick recipe to make; just remember to start marinating the salmon the day ahead. You can easily half or double the amounts.

Bibb and Boston are both types of butter lettuce; you can use either in this recipe. What to drink: An Australian Sémillon, or a California Chardonnay or Chenin Blanc will stand up to the rich flavors in this meal.

Serve on a bed of lettuce with dill sprigs and sliced ripe tomatoes or pile onto whole wheat bread with crisp lettuce for a satisfying sandwich.

The port cities of Normandy-Caen among them-offer almost endless choices for fall menu planning. For this satisfying stew, the natural bounty of Normandy's waters, the rich cream of its pasturelands and its distinctive apple-based brandy called Calvados are combined with savory root vegetables from the local harvest. Start out with your favorite pâté and some cornichons, and serve a crusty baguette with the stew. Pour a white Burgundy or hard cider.

Transform flounder fillets into an elegant dinner with this classic French technique.