Lime

Pescado Zarandeado Although you can broil the fish, it is at its best when cooked outside (placing the fish in a grill basket makes it easier to turn over on the barbecue). Ask the fishmonger to remove the head and scales and to clean and butterfly the fish.

Yam Taeng Kwa Dried shrimp are an acquired taste; they have a very strong fish flavor. But this salad is wonderfully refreshing even without the shrimp. Active time: 20 min Start to finish: 20 min

A drizzle of chipotle-accented cream boosts the flavors in this refreshing summer soup.

This salsa from Jane Butel's cooking school in Albuquerque, New Mexico is great with fajitas or as a dip for chips.

Trying to take a lychee off its pit is nearly impossible. I leave them on their pits which does nothing to detract from the quality of this salad! You can use canned lychees, which are surprisingly delicious.

This homey soup was inspired by a recipe from Maria, the nanny for Patrick's family. She served warm corn tortillas alongside.

Active time: 15 min Start to finish: 15 min A wonderfully versatile salad that can be served with almost any main course. The vinaigrette is zesty and fresh, yet it's mild enough to work well with a variety of flavors.

This is one of my favorite sauces: Its deep, purpley, cranberry color is reason enough for that designation, but then again so is the bright strawberry/kiwi/watermelon flavor, with its hints of the unbridled tropics. And the fact that you can tell your guests you're serving them cactus fruit (and that it is delicious) gives you a decidedly exotic edge. The puree is very watery, like watermelon juice, so in order to give the sauce some body but not take away all the fruit's freshness, I've directed you to rapidly boil down part of the puree with sugar, then cool it and add the remaining uncooked puree. This method works well with watermelon puree, too, should you not be able to find prickly pears. You will need about 3 cups seeded, pureed watermelon pulp.

For a quick dessert, serve this tangy sauce over strawberries, purchased angel food cake or some fat-free pound cake.

This recipe can be prepared in 45 minutes or less.

Yuuan Yaki The meaty flavor of oily fish such as Spanish mackerel, pompano, or swordfish stands up nicely to this marinade. If you prefer milder-flavored fish, try cod or bass.

For this clever riff on the "frozen" Margarita, try to use natural lime pops (sold at natural and specialty foods stores) rather than artificially colored and flavored varieties.