Fish

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

Tom and Pam Kreider of Nashport, Ohio, write: "Our trip to the island of Mykonos inspired the creation of this recipe for fillet of sole. May these flavors transport you to the sunny isles of the Aegean." Don't be tempted to use fresh bread crumbs for this recipe — it won't be as good.

Start with Belgian endive spears filled with caviar of red salmon, golden whitefish or black lumpfish. Serve with your favorite Champagne or Chardonnay.

There's a lot of liquid here, so be sure to use a very large pot to prepare the stew.

Despite many Asian ingredients in this dish, the end result only slightly reflects their presence. Rice and asparagus make good side dishes.

A sophisticated, Spanish-style salad.

Both the tomato coulis and the salsa can be made up to one day ahead.

A specialty of chef Eileen Joyce. This is as deliciously simple as fresh fish gets.

"On a recent trip to Nantucket, I discovered the Centre Street Bistro," says Pamela S. Bryson of Boston, Massachusetts. "I would like a copy of chef Tim Pitt's recipe for seared salmon on crispy vegetables."

Buttered potatoes accompany this simple, sophisticated dish at Gugelhof restaurant.

Mint, orange peel, cinnamon and raisins give this dish the distinctive flair of North African cooking, which has become so popular. Couscous with minced green onions would be a delicious accompaniment.

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.

(Cacciucco) This seafood soup, called cacciucco (meaning "mixture"), is a specialty of Livorno, a fishing port that is Tuscany's second-largest city. It has been made for hundreds of years, and variations of it appear all along the Tuscan coast. Traditionally, at least five types of fish and shellfish are included (one for each "c" in the name). If you like, do as the Italians do, and place a slice of toasted bread in each bowl before ladling the soup over.

Fish Salad Cooked in Lime Juice Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish. Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.

Can be prepared in 45 minutes or less.