Fish

This all-in-one main course can be made several hours ahead.

The wonderful flavor for the halibut comes from sautéing it with anchovies, parsley, and garlic and then finishing it in the oven along with the tagliarini and its creamy cooking water. Shellfish such as clams, mussels, or prawns are also all delicious prepared in this parsley, garlic, and anchovy sauce. Serve with a dry reserve Riesling, such as Oregon's Argyle Vineyards, 1996.

This recipe doubles or triples easily.

Smoked salmon enhances this innovative version of a classic. Potato stands in for half of the yolks to cut fat and cholesterol.

Serve steamed new potatoes and a stir-fry of vegetables with this entrée to round out the meal.

This recipe can be prepared in 45 minutes or less. The coconut milk can be found in the Asian foods section of most supermarkets.

Colorful salsas and relishes made with fresh fruits, vegetables and herbs became popular in this decade of diets. The toppings are light and fresh and packed with flavor-just right with grilled low-fat fish.

Complete the menu with a salad of romaine, fresh dill and a lemon vinaigrette. St. George — a slightly spicy dry red wine from Greek vintner George Skouras — is nice with the fish; Pinot Noir would also work well.

At Canyon Ranch, the ahi is sometimes seared on the grill. We've opted for pan-searing, given the winter weather.

Pretty, sophisticated, and easy to eat.

Active time: 20 min Start to finish: 20 min

The salty nut topping provides a nice contrast to the sweet mashed turnips.

Active time: 25 min Start to finish: 25 min

To make this recipe even easier, prepare the toast points two hours ahead and store them in an airtight container at room temperature.

This recipe is an accompaniment for Fish Cakes with Caper-Parsley Sauce This versatile sauce, which can be made one day ahead, also complements roast beef, hard-boiled eggs or potato salad.

Dijon mustard and lemon peel give the dressing lots of zip. This salad can also be spooned into pita halves.