Snapper

Low-fat, low-cal: Steaming helps preserve the flavor and nutrients of the fish without adding extra fat or calories.

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook. To read more about Ripert, click here. Eric: My friend Albert Core gave me the idea to combine port and sherry vinegar, and after some experimenting, I found a way to do it. The result was this snapper, my first signature dish at Le Bernardin. Everyone loved it immediately, except for Maguy, who didn't even want to put it on the menu. Now, of course, she loves it, too. Maguy: I didn't want this dish going on the menu, and Gilbert said he didn't care, he loved it. It was the first time we disagreed. So I invited some friends for dinner and asked them what they thought. They all said it was great. I was furious! Now I love it, so much so that the kitchen knows to send extra sauce on the side.

Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano. I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.

Ciuppin Although many San Franciscans think the zesty fish stew known as cioppino was invented in their city, it can actually be traced back to Genoa — ciuppin is the Genoese term for "nice little bowl of soup." Almost any white-fleshed saltwater fish will do, as long as it's very fresh.

This recipe sponsored by Black Swan Vineyards

A salad of baby greens and citrus is a nice accompaniment, and so is rice pilaf studded with chives. Spoon sugared sliced strawberries over scoops of strawberry sorbet for a happy ending. This recipe can be prepared in 45 minutes or less.

Rajas is the Spanish word for "strips," and in the Mexican kitchen it generally refers to strips of chile. Active time: 1 1/4 hr Start to finish: 1 1/2 hr

The salt creates a seal around the fish, which preserves its moisture and pure flavors. Romesco is a classic sauce from the Catalonia region. For cooking the fish, use two 13x9x2-inch metal baking pans.

Rouget, or red mullet, is renowned in the Mediterranean for its delicate flavor. It is increasingly available here in the U.S. (Incidentally, the fish is not a true mullet but is a member of another piscine family.) We loved the commingling of flavors that resulted when we put this concoction on a bed of zucchini potato lemon-thyme mash .

Trimming the artichokes for this recipe takes a bit of skill but gets easier with each one. Once you have mastered the technique, you'll find this dish is actually quite simple. Active time: 25 min Start to finish: 1 hr

Red-cooking is a Chinese method of braising in a soy sauce-based liquid. Can be prepared in 45 minutes or less.

This Yemenite-style dish incorporates a highly seasoned matzo meal coating that keeps the fish moist.

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.

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.

Ideally, the sweet wine in the marinade should be Muscat, a famous Samos wine.

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