Fish

Other seafood may be used in this dish, including scallops, tuna, swordfish, squid, or monkfish. Fish with a relatively firm texture, like that of snapper, is the best choice. Select fish that is perfectly fresh, since the fish is "cooked" only by the acidity of the lime juice. Serve avocado slices as an accompaniment, and garnish the plates or platter with additional sliced tomatoes and sprigs of cilantro.

Inner radicchio leaves make the best cups.

This recipe originally accompanied Poached Salmon with Basil Butter and "Succotash" . This is a good, all-purpose stock for fish recipes. Be sure to rinse the bones very well as indicated to ensure a clean-tasting finished product. The best way to obtain five pounds of bones is to call your fishmonger and ask him or her to set them aside for you to collect at the end of the day.

A great way to use beans and corn from your own garden or the farmer's market, this is the perfect dish for a warm summer's evening. Gently poached salmon, its flakes swollen and pillowy, is paired with a lightly glazed combination of fresh shell beans and corn. The poaching liquid is perked up with lemon juice, reduced, enriched with butter, and spooned over the fish to unite the salmon and the vegetables. This dish is especially lovely with green and purple basil, another summer staple.

The idea for this sandwich came to me when my mother and I were about to have bagels and lox for brunch. I wanted a more nutritious spread than cream cheese, and I happened to have on hand a ripe avocado, which is rich in beneficial monosaturated fat and organic minerals. Mashed with a bit of lemon juice, it turned out to be the perfect choice. Its mild, delicate flavor provides the ideal balance for the salty lox, and its smooth creamy texture resembles that of cream cheese. Use whatever bagel you like. A whole-grain one has the best nutrition, but the sandwich will taste better if the bagel is not sweet; often whole-grain bagels also contain honey. The lox-and-avocado combination is also good in a whole wheat pita. Whether you're serving it to break the fast or for brunch, the sandwich is good accompanied by a green salad and a few high-quality olives.

Yes, fish can be autumnal, too. Fresh wild mushrooms and fennel pollen are the key ingredients in this elegant dish.

Serve with crusty bread.

Hazelnuts stand in for almonds in this tasty version of the classic Spanish sauce romesco.

A refined rethinking of a bagel-shop favorite provides a no—cook, imaginative way to appreciate the traditional flavor pairing.

Fennel and tomatoes go silky when poached in olive oil, and when halibut follows suit, it picks up hints of the vegetables' flavor and becomes succulent and delicately nuanced.

The combination of tuna and olives is reminiscent of a salade niçoise.

This is a traditional aioli— a mayo-like emulsion made from raw egg yolks. For ease of preparation, you can also replace the egg yolks and oil with one cup of purchased mayonnaise and whisk in the remaining ingredients.

Harissa is a spicy Tunisian sauce made from chiles, spices, and olive oil. Here, grilling the ingredients gives the sauce great smoky flavor.

A spin on Nobu's famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick. Shiro miso—aided and abetted by mirin and lush mayonnaise—asserts itself beautifully against the meaty tuna. The sugar in the marinade caramelizes over the hot grill, giving the quickly cooked tuna some tantalizingly crisp edges.

A simple recipe for flaky grilled halibut with an herby sauce.

Bruschetta becomes a main course when it's topped with roasted fish.

Bulgogi—beef marinated in soy sauce,sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.

Baby arugula is sold prepackaged in markets. It has a clean, sharp flavor.