Halibut

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Turn your overzealous farmers' market haul into a gorgeous catch-all salad topped with flaky grilled halibut.

Stuffing halibut fillets with zesty pesto is faster than marinating, but just as flavorful.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

A brief brine yields perfectly tender and flavorful fish.

Slow-roasting halibut and leeks in olive oil is one of the easiest, most elegant ways to serve fish at a dinner party.

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

Get the pan smoking hot so the fish won't stick. Let it get a good sear on the first side, which will also help it release.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

Between the bacon (around 200mg of sodium per slice) and the scallops (over 330mg per 3 ounces), the classic dish is too salty for me to enjoy. But when the bacon is replaced with smoky zucchini ribbons and the scallops are swapped out for halibut rounds, you have a whimsical reinterpretation that actually tastes equally thrilling. I used smoked paprika and cumin to mimic the smoky fl avor of bacon and I decided to glaze the halibut rounds in honey and sugar to mimic the natural sweetness of scallops. The curry is purely for color and to balance the sweetness of the fish, and the spinach pasta lends a rich backdrop for the yellow-tinted "scallops."

Benefits: Heart + Immunity + Brain & Vision + Anti-Aging Beauty Here you've got a tasty recipe that is low fat, heart-healthy, and good for your circulation. It comes from a Chinese colleague, whose family owned and operated Chinese seafood restaurants for years. This is what they had the chef prepare for them almost every evening when they sat down for dinner. Besides its wonderful taste, it's also a beautiful dish with the colorful peppers.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.