Parchment-Wrapped Pacific Halibut with Asparagus, Tomatoes, and Mustard-Dill Sauc
Prep/cook time: 22 minutes
Serves 4 / Parchment dramatically cuts down on cleanup; just toss it in the compost bin and you’re done! Prep tip: For fillets thinner than 1 inch, reduce cooking time by two or three minutes. Serving tips: Serve with steamed baby potatoes tossed with olive oil and parsley, or add some cooked white beans to the parchment parcels for a complete meal. View recipe.
Clams and Snap Peas with Ginger-Lemongrass Broth
Prep/cook time: 28 minutes
Serves 4 / Prep tips: Mussels also may be used in this recipe, but they must be de-bearded first. Save time by trimming snap peas while broth simmers. Serving tips: If you don’t have noodles, serve with toasted whole-grain bread to soak up the rich broth. View recipe.
Roasted Rainbow Trout with Rosemary, Spinach, and Pine Nuts
Prep/cook time: 30 minutes
Serves 4 / U.S.-farmed rainbow trout is among the most sustainably raised fish available. If you like, ask your fishmonger to remove the heads, tails, and fins. Serving tip: Try this Mediterranean-inspired dish with bulgur-wheat pilaf or whole-wheat couscous. View recipe.
Tamari-Glazed Cod with Cucumber-Radish Salad
Prep/cook time: 21 minutes
Serves 4 / Buttery and mild-flavored black cod, also called sablefish, stays beautifully moist when broiled. Prep tips: Cooking time will vary according to the thickness of the fish and the power of your broiler. Recipe easily can be halved. Serving tip: Accompany with steamed brown jasmine rice. View recipe.
