Swordfish

Besides the tacos, try the Pico de Gallo on scrambled eggs, grilled chicken or instead of sour cream on a baked potato.

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.

Can be prepared in 45 minutes or less but requires additional unattended time.

The verde on the succulent swordfish comes from the cilantro and chili marinade and a silky avocado mayonnaise. Start out with salsa and tortilla chips, and serve Mexican beer throughout the meal.

Easy, elegant fare from chef John Jones at Renato's in Palm Beach.

Don't marinate the fish more than 15 minutes, or it will be cooked by the citric acid in the lemon juice (like the Latin dish seviche). And don't toss the vegetables until serving time, or the vinegar will discolor the beans.

Can be prepared in 45 minutes or less.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Start with tomato soup garnished with chopped fresh basil. Have deli potato salad with the main course, and for dessert, pears with Gorgonzola and biscotti.

Table salt works fine here, but teaming sea salt with fleur de sel adds a refined touch.

A piquant relish that is also a great sauce for pasta. To serve two people, simply double the sauce and toss it with eight ounces of freshly cooked pasta.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.