Swordfish

Don't marinate the fish more than 15 minutes, or it will be cooked by the citric acid in the lemon juice (like the Latin dish seviche). And don't toss the vegetables until serving time, or the vinegar will discolor the beans.

Can be prepared in 45 minutes or less.

Start with tomato soup garnished with chopped fresh basil. Have deli potato salad with the main course, and for dessert, pears with Gorgonzola and biscotti.

A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

Spring (as in asparagus, white beans, and tons of herb and lemons) in a skillet—with tender swordfish to make it a satisfying meal.

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

This healthy swordfish recipe is beautifully flavored with shallots, garlic, and green olives.