Halibut

The colored beets and bright green arugula in this dish make for a visually stunning presentation. The sweet roasted beets marinated in lemon vinaigrette play off the pure white fish and horseradish cream. Look for a few different types of beets, such as golden beets and Chioggia beets, and dress them separately, so the dark ones don't bleed their juices onto the lighter ones. In the spring, you could make this dish with wild salmon.

Thinly shaving the asparagus gives the familiar vegetable a new look—and a delicate taste. Because the asparagus is shaved so thinly, there is no need to cook it.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.

Gremolata is an Italian garnish traditionally made with finely chopped parsley, garlic, and lemon zest. Clementines add intriguing flavor, and the green gremolata looks beautiful against the white fish.

Traditional chowders all start off with a hearty soup base of onions and potatoes, and that makes a good soup just by itself. To this fragrant base you then add chunks of fish, or clams, or corn, or whatever else seems appropriate. (Note: You may leave out the pork and substitute another tablespoon of butter for sautéing the onions.)

Cinnamon, cayenne, and mint give this healthful main course some exotic North African flavor.

The herbes de Provence blend is even better when it's made from fresh herbs. Here, it creates an elegant pairing for a colorful mix of summer vegetables and halibut.

Start steaming some rice right after you preheat the barbecue to make this a complete meal.

Peeling spring's fleeting fresh fava beans takes some time, but the results are well worth the effort. You can blanch and peel the beans a day ahead.

Serve lemon wedges alongside fish.

A delicious balance of tangy, sweet, and spicy.

Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.

Fennel and tomatoes go silky when poached in olive oil, and when halibut follows suit, it picks up hints of the vegetables' flavor and becomes succulent and delicately nuanced.

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

A simple recipe for flaky grilled halibut with an herby sauce.

In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.