Fish

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

Many riffs on Caesar salad are too heavily dressed, but here a hefty handful of basil keeps things fresh and herbal.

Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.

Even if you don't like anchovies, you've got to give this a try. First of all, you can't beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can't get from anything else.

This recipe originally accompanied Fritto Misto .

This chowder is easy to make and requires only one pot. The salmon comes out tender and is a good match with the dill and potatoes. For a smokier flavor, roast the ears of corn directly over the fire before removing the kernels. If you don't have fresh salmon, frozen will work fine, or you can use smoked salmon. If using smoked salmon, cut back on the salt for seasoning.

Trout rule the mountain streams of America. I remember the fantastic flavor of freshly caught trout in Wyoming cooked over a campfire. They were so delicious, we had trout for breakfast, lunch, and dinner. This recipe echoes that experience, sans the stinging nettles and porcupines. If you like, you could also stuff the trout with an herb or horseradish butter, fresh lemon slices, or a cornbread stuffing. As for the smoking, for trout I prefer the sweeter smoke flavor of alder or even grapevine, which you can gather from the wild or buy as prepackaged wood chips. I use them dry in this recipe, as the trout doesn't take long to smoke. This recipe works for any whole, cleaned fish; the rule of thumb for smoking is 30 minutes per pound at 225° to 250°F.

This salty, savory nibble is perfect with the sparkling cocktail. A garnish of crispy shallots adds just the right amount of crunch.

A couple of rosemary sprigs are all you need to flavor each whole trout. Serve with tabbouleh.

Purchased tapenade gives rich, briny flavor to the fish and the couscous.

This ultra-simple recipe relies on fresh, good-quality wild salmon. If you like, sprinkle the fish with some chopped fresh herbs or a little freshly grated lemon peel before roasting.

Start steaming some rice right after you preheat the barbecue to make this a complete meal.

Steamed Uku Laulau with Ginger-Scallion Sauce Laulau is the traditional Hawaiian method of wrapping salted fish in taro and ti leaves and then steaming it in the imu. Later, the method was used for salted pork. In this recipe, we get much the same effect using ti leaves in a steamer. Like other snappers, the delicate flesh of the uku is best steamed. The Chinese-style sauce gives the perfect finishing touch without overwhelming the subtle flavors of the fish.

These roll-ups are great for school and burst with tuna and veggies. If your child likes wasabi's heat, add an extra 1/4 teaspoon to the tuna mixture.

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Editor's note: This recipe is part of a healthy and delicious spa menu developed exclusively for Epicurious by CuisinArt Resort & Spa on Rendezvous Bay in Anguilla. Instead of a buttery (and calorie-laden) dough, this attractive reimagined tart has a crispy pita bread "crust" topped with arugula and slices of seared wasabi-marinated tuna steak. A tomato stuffed with bok choy, celery, and carrots completes the pretty picture and rounds out the nutritional profile of the meal, adding tons of vitamins, plus filling and heart-healthy fiber.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

In this simple pasta, fresh dill brightens up an array of pantry items, including spaghetti, sardines, and capers.

Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.