Grilled Miso-Marinated Sablefish on Baby Greens

This recipe is from Sooke Harbour House near Victoria, rated the world's second-best country inn in 2000 by Gourmet magazine. Sinclair Philip, the chef and proprietor, and his kitchen crew, including head chef Edward Tuson, the creator of this recipe, are known for their dedication to local fresh produce and seafood. For the miso paste here, they recommend one from Denman Island, one of the northern Gulf Islands. Sablefish, also known as black cod, comes from the cold waters of the northwest Pacific. Because it may be difficult to buy outside the West Coast, substitute Atlantic halibut.

Warm Potato Salad with Smoked Trout

Smoked trout transforms this spring-fresh potato salad into a filling meal. Look for it in the refrigerated seafood section of your supermarket, or alongside cured meats. Serve with crusty bread.

Rainbow Trout With Squash Medley

When in season, use summer squash varieties such as zephyr, gold bar or Italian zucchini in this simple vegetable medley.

Garlic and Pesto with Salmon

Grilled Sardines with Potatoes and Peppers

Grilled sardines is perhaps the most iconic dish of Portuguese cuisine. Here it is served in a simple yet elegant way.

Sesame Mustard Salmon With Crispy Topping

Crusted salmon recipes are a dime a dozen, but this one is a little different: Toasting the panko mixture while the salmon bakes keeps the topping extra crunchy. It also lets you add as little or as much as you like.

Thai-Style Lamb Rib Chops

Pan-Fried Cajun Catfish with Stove-Top Hash Browns

Serve with Stove-Top Hash Browns and lemon wedges.

Pan-Fried Cornmeal-Crusted Pickerel

Fisher's Loft Salmon With Chickpea Mash

We've adapted this recipe from the original, created by Roger Pickavance, consulting chef at the Fisher's Loft Inn in Port Rexton, N.L. Serve with Sauteed Spinach or another cooked in-season vegetable.