Seafood

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

I love kimchi. To me, the world is a better place when we all enjoy kimchi. Fiery and fun, it gives a kick to all food.

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

You'll find fresh rice noodles in well-stocked Asian markets (or search for them on amazon.com).

Choose the best-quality fish for this simple ceviche.

"Anytime you grill or pan-fry fish," O'Connell says, "it's essential to thoroughly dry it before adding your fat."

Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.

The colorcoded salad is one of Babylonstoren's signature dishes and always features a mix of fruits and vegetables on the same plate. Engelbrecht says produce that looks good together tastes great together, too, and she's developed specific vinaigrettes to complement the red, yellow, and green options.

Quick-cooking squid is perfect for a weeknight dinner. Look for it at a reputable fish monger or in your grocer's freezer section.

Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's no need to find perfect-for-presentation fillets, so this is a great way to use those that aren't flawless, as long as they're fresh.

I love getting some color into my salads. In this recipe it's by adding some pink grapefruit and radishes. Combining fresh flavors with a good source of protein scores this salad top marks for energy and vitality.

Fresh fava beans have been a mainstay of Middle Eastern and Mediterranean diets for centuries, and lately they have been enjoying popularity in the United States. Bright green and firm-fleshed with a sweet and mildly nutty flavor, they resemble lima beans but are really more like an overgrown split pea. Fava beans are a bit time-consuming, as they require double peeling: first the outer pod, and then the hull that protects this little spring gem. Once you're done, you will have more debris than edible beans, but it's worth it, as this recipe will demonstrate. The gentle butter poaching method for the shrimp yields tender, succulent meat that contrasts beautifully with the spring fava bean.

The thinly sliced radishes and carrots in this healthy lunch salad get extra crispy, thanks to a quick soak in an ice bath.