Halibut

Can be prepared in 45 minutes or less.

For this simple—yet boldly flavored—entrée, tuna or sea bass can be substituted. Chilies in the sauce add nice heat.

This is fantastic with coleslaw and warm biscuits. What to drink: A not-too-oaky domestic Chardonnay or a white Burgundy, such as one from France's St.-Véran region.

Chef Ludovic LeFebvre writes: "I'm looking forward to the opening of my restaurant, Ludo, this fall. It's going to be different from the elaborate French cuisine I've done in the past: People are interested in lighter and healthier foods now, and I want my cooking to reflect that. For me, that means using the best ingredients in simple ways. "Before coming to America, I apprenticed with some of France's best chefs, like Marc Meneau and Alain Passard. I was lucky to have such great teachers, but after two years of working 17-hour days, it was time for a change. Moving to Los Angeles definitely altered my work habits. My days in the kitchen are shorter, and there's more opportunity to enjoy cooking at home. " Sophisticated flavors; simple techniques. Serve with crusty bread.

This recipe offers a prime example of cooking à la minute because the entire dish can be prepared and executed very quickly. (It also uses few enough ingredients that you could purchase all of them in the express lane of your local supermarket on the way home from work.) After sautéeing the halibut, the fish is removed from the pan, which is then deglazed with white wine and fresh lemon juice. Butter is swirled in gradually to yield a rich, flavorful sauce — punctuated by scallions, capers, and diced tomato — that is simply poured over the fish; its pleasing citric acidity and buttery richness make it a perfect foil for the halibut.

Begin by offering crisp breadsticks with roasted red peppers, black olives and marinated artichoke hearts on a bed of arugula. Follow the stew with apple pie.

This recipe can be prepared in 45 minutes or less. Put out a relish tray of sliced carrots, celery, gherkins and radishes, and serve sour cream mashed potatoes with the fish. Have lemon meringue tartlets afterward.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Start marinating the fish at least four hours ahead so that the spice flavor comes through.

NORMANDY In Normandy, this richly flavored stew would be served with a composed salad of watercress, shallots, and roasted beets. What to drink: Muscadet, Chablis, or unoaked Chardonnay.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

At the restaurant the chef garnishes this dish with fresh seasonal flowers, chervil, and chives.

Complement this thick soup with plenty of crusty French bread.

A clever combination of textures and flavors in a spectacular entreè. Asparagus and French rolls are good on the side; offer a dry GewÜrztraminer to drink.

Can be prepared in 45 minutes or less.