Halibut

This recipe can be prepared in 45 minutes or less but may required additional sitting time. Be sure to lightly oil the grill rack again so that it doesn’t stick.

Whether they feature shellfish, smoked fish or fresh fish, chowders are an essential part of New England cooking. Ours is prepared with a mixture of fresh cod, haddock and halibut, three important North Atlantic ocean varieties. We've made the surprising addition of butternut squash and kale--both popular regional vegetables--to this hearty soup for extra color and texture. Curry powder lends an unexpected bit of spice.

Delicious with orzo or rice.

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

The inspiration for this entrée comes from the Bengal delta, where fish is the food of choice. The area is also known for its use of nigella (black onion) seeds and fenugreek seeds, which are sold at Indian markets.

Active time: 1 3/4 hr Start to finish: 4 1/4 hr (includes making stock and rouille)

Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added. Can be prepared in 45 minutes or less.

These steaks are delicious served with creamed spinach and roasted new potatoes.

The flavorful olive salad is also nice with sea bass, red snapper or tuna. Serve with steamed new potatoes, and uncork a Sauvignon Blanc to go with dinner.

This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

This piquant Indian marinade adds depth of flavor to the sturgeon's meaty white flesh. Active time: 40 min Start to finish: 1 3/4 hr

We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins). Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. Look for shiitakes with caps that have rounded edges to better hold the stuffing. Active time: 25 min Start to finish: 1 hr

Despite its name, the "hot ajvar" called for in this recipe from Zov Karamardian, of Zovs Bistro and Bakery in Tustin, California, is fairly mild. If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.