Fish

This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad

"Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood City, California. "The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party."

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.

There are innumerable recipes for this favorite English breakfast dish. Some call for Béchamel sauce, some for cheese. This version is easy.

This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

Carole Resnick of Cleveland, Ohio, writes: "I invented the following recipe for salmon mousse on dill pizzelle as an appetizer for a gathering. I hope that you enjoy it as much as my guests did."

Pla Phad Phrik Khing The pummelo salad makes a nice first course with this dish.

This piquant Indian marinade adds depth of flavor to the sturgeon's meaty white flesh. Active time: 40 min Start to finish: 1 3/4 hr

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 2 hr

This recipe is based on a technique to marinate shrimp with lemons, learned from Barry Morgenstern, a friend who trained at the famous Cordon Bleu in Paris. The marinade quickly infuses deeply into the hot shrimp, imparting bright flavors deep into each morsel. Once all the ingredients are assembled this is an extremely easy recipe, in which all the work can be done in advance.

We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins). Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. Look for shiitakes with caps that have rounded edges to better hold the stuffing. Active time: 25 min Start to finish: 1 hr

You can make this stock with a variety of fish carcasses (from nonoily fish) or with just one type — whatever your seafood market can give you.

This recipe can be prepared in 45 minutes or less. Fries, coleslaw and lemonade are the requisite accompaniments. Complete the menu with watermelon wedges and sugar cookies.

This recipe can be prepared in 45 minutes or less.