Halibut

There’s something intrinsically fun about cooking with pistachios. Besides having an addictive flavor, nuts are a great source of protein and unsaturated fats. They are thought to help build and protect the nervous system, and may even help repair existing damage. As a commonsense precaution, try to avoid any red-dyed nuts. Be sure to clean leeks thoroughly by slicing them in half lengthwise and allowing the water to sluice between the layers. Don’t expect asparagus to remain crisp in an infused one-pot meal; instead, savor the buttery softness of melt-in-your mouth stalks.

If you don’t have any broth on hand, you can use plain cold water in a pinch, but using broth or bouillon makes for more flavorful couscous. Depending on your climate, oven temperature, and how thickly you sprayed the oil on the pot, the couscous may have some crunchy spots where it browned. To avoid this, spray the pot generously with oil and stir carefully to expose all the grains when adding the broth. Fluff the couscous with a fork when serving to separate the grains. If you don’t like halibut, try using salmon fillets or steaks instead. Or substitute two chicken breasts for the fish.

I’ve been finding fresh mangoes at my local grocery store often lately, but if you don’t have one, use a can of puree or fresh orange juice. If you don’t have macadamia nut oil, it’s okay to use another nut oil or even olive oil, but realize you will lose some depth of flavor. Vary your meal by changing the lentils: Red lentils will result in a mushier texture, while green lentils will offer a more al dente eating experience. I like to use white or mellow-flavored miso paste, but the strength of miso flavor is really a personal preference.

Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don’t be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.

Vary this meal and go Italian instead with sun-dried tomato and garlic in olive oil instead of the peanut oil mixture. Or use any other type of flavored oil in this recipe.

In America, we’re accustomed to eating sweet potatoes candied with maple syrup and brown sugar, or even topped with marshmallows, for a supersweet Thanksgiving side dish. But savory sweet potatoes are another experience entirely. Sweet potatoes with Creole seasoning are fabulous, and with this recipe they’re very easy to make. Any Cajun or Creole seasoning mix from the grocery will do, or make your own by mixing equal parts paprika, salt, and a dash of cayenne. Be careful with the cayenne, as a little goes a long way. Beets make a delicious red substitute for tomatoes if you can’t find good fresh ones for this dish. If you prefer white potatoes, feel free to substitute a large baking potato for the sweet potato. Frozen green beans are a quick solution when you want something green to toss into a pot meal. Simply shake some beans into the pot, reseal the bag, and keep it in the freezer. A single bag can often last for quite a few meals.

Dill is one of our favorite summertime herbs. Its fresh, clean flavor is perfect for a flaky white fish like halibut. It’s lovely served with wild brown rice and crisp green beans. You can also make this with haddock or red snapper.

Upscale enchiladas? You betcha! Take your enchiladas to serious new heights by baking fresh halibut, instead of frying it, and cooking the enchiladas in a delicious tangy verde sauce. Serve with black beans sprinkled with Cotija cheese, and a simple side salad for a truly flavorful meal.

Fish in paper is a classic preparation that will totally make you feel like a rock star in the kitchen. It’s super-easy and it’s all about the presentation. All you have to do is toss some veggies and white fish in a parchment package along with some wine, and let them steam themselves. When your guests open their packages, they get a big burst of aromatic vapor and a lovely piece of gently cooked fish on perfectly cooked veggies. Just remember that because you seal the packages, you only get one shot to season everything—if you miss your opportunity then this will taste like a diet dish. You have to season well BEFORE you seal the deal.

Ceviche is a much-loved dish in Miami, with a million delicious variations. In a nutshell, it’s seafood that is prepared by marinating in citrus juice, which makes the fish more opaque and firm, just as if it had been cooked with heat. I like to keep my recipe pretty straightforward and often use grouper, a favorite local fish. If you want to play around with other kinds of seafood, snapper, striped bass, scallops, and halibut are all the right texture. Whichever you choose, it’s important to start with the freshest, cleanest fish possible. The bright, refreshing combo of orange, lemon, and lime with creamy avocado and sweet mango makes for a great balance of texture, flavor, and visual appeal. If I had to describe it, I’d say it tastes like sashimi salsa! A little of the kimchi base adds another level of pow. You can sub a good hot sauce but trust me; it’s crazy good with the kimchi! As with all cold preparations, all of the ingredients should be cold to start. Also take the time to chill your serving bowls to ensure the dish is enjoyed at the proper temperature. For a cocktail party, serve the ceviche in tablespoons or wonton spoons as single bites.

Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.

When I meet with fans I often hear this recipe mentioned as a favorite. People really seem to enjoy the bright combination of flavors in the salsa topping.

Gina: This is an idea that Pat and I hatched when we were thinking of other ways to use our Neely’s Barbecue Seasoning. We were already sprinkling it over various meats, and I was using it to season catfish. So, one evening when I was having a cocktail (which is when I am most creative), I thought, why not combine the barbecue seasoning with butter?!? I checked with Pat, and he thought it was a great idea, and, voilà, barbecue butter was born. You know, some of our best dishes have come from just messing around, so you might want to do what we do and let yourself go in the kitchen! During warm weather, when we don’t have the time (or the desire) to stand over a hot stove, few meals are as enticing as a piece of grilled fish like halibut, tuna, or salmon alongside grilled spears of asparagus slathered with this lively butter. The addictive butter (flavored with fresh herbs, scallions, and orange zest) is also incredibly versatile. Try it tossed with pasta and grilled shrimp, or melted over a seared steak. Boiled creamy new potatoes or steamed rice is a great accompaniment to this simple, satisfying meal. Barbecue butter will keep in the fridge for 4 or 5 days.

Better than burritos and tacos, these wraps have crunch and the lettuce lets the flavors of the fillings shine through.

Fancy? Yup! Got people you need to impress? Invite them over . . . you’ll get the raise. Then you won’t be so tired.

This dish is preventative medicine; it prevents one from ordering and pigging out on bad Mexican-style take-out food. If you make this instead you won’t end up feeling too fat or too full.