From Better Homes and Gardens

Easy three-ingredient glazes give you options for a no-fuss dinner. A quick spinach saute makes a nice side that suits any glaze.

Glazed Fish

From Fitness

Rub white fish fillets with oil and chile pepper, then saute a few minutes on high heat for a super fast and healthy dinner.

Sauteed Baja Fish

From Heart-Healthy Living

This 20-minute dinner is low in calories and fat. Broil this seasoned fish until it flakes easily with a fork. The garlic and herbs make it melt in your mouth.

Garlic-Basil Halibut

From Fine Cooking Magazine

If you can, choose square, compact fillets for this recipe instead of longer, narrower ones. They're easier to maneuver in the pan.

Chinese Five-Spice Halibut with Pickled Red Pepper & Ginger

From Betty Crocker

Grilling foil bundles is the secret to creating moist and flavorful fish and veggies.

Grilled Lemon Pepper Halibut and Squash Packs

From Betty Crocker

A garlic-citrus marinade creates sensational fish on the grill. Simple salsa partners well for a topper.

Grilled Halibut with Lime and Cilantro

From Fine Cooking Magazine

This light main course is great served with cooked green-tea soba noodles.

Lemon-Ginger Poached Halibut with Leeks & Spinach

From Fine Cooking Magazine

The halibut's smooth, buttery texture is accented here by the sharp brininess of the clams. Be sure not to overcook the halibut; its texture is best when the fish is just barely cooked through.

Braised Pacific Halibut with Leeks, Mushrooms, and Clams

From Swanson Broth & Stock

This is the dish for those special occasions when you want to showcase your elegant entertaining style. It takes two hours from start to finish, but the recipe is easy to follow and the results are outstanding.

Pan-Roasted Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea

From Food & Wine

This gorgeous dish of layered shellfish and seafood is based on a recipe that sommelier Richard Betts found in a 1995 issue of F&W. He still has the original cooking-stained recipe, though the pot he makes it in is even older: a Dutch oven that's been in the Betts family since 1839. "It's pretty wild," he says. "Civil War meals were cooked in that pot!" Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top. "It's so impressive," he says. "When you pull it out of the oven, people freak."

Ligurian Seafood Soup

From Campbell's

You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.

Fish and Vegetable Skillet

From Betty Crocker

Combining Asian flavors with meaty fish and tender-crisp veggies is a really good idea.

Halibut-Asparagus Stir-Fry

From Better Homes and Gardens

Only four ingredients make up this fantastic fish dinner, and the preparation time is just 30 minutes.

Sweet Mustard Halibut

From Food & Wine

Rather than pairing red wine with red meat, Marcia Kiesel opts for perfectly cooked halibut steaks. Any other meaty but delicately flavored fish, like wild striped bass or snapper, would also work (stay away from oily fish like bluefish when serving red wines -- they tend to make the wine's tannins taste metallic). And the bright, lemony parsley sauce balances the earthy quality of a Graves.

Halibut with Parsley-Lemon Sauce

From Better Homes and Gardens

A simple sauce of lemon juice, Dijon-style mustard, and basil adds a scintillating note to these sizzling grilled fish steaks.

Mustard-Glazed Halibut Steaks

From Better Homes and Gardens

The spicy red pepper sauce serves as both the marinade and table sauce in this easy fish recipe.

Smoked Pepper Halibut

From Fine Cooking Magazine

Sear-Roasted Halibut with Blood Orange Salsa

From Food & Wine

This classic Provencal seafood stew is loaded with clams, lobster and fish in a broth delicately flavored with fennel and pastis, a licorice-flavored aperitif. "There are no real rules to this dish except to use what's fresh," chef Ethan Stowell says. Make or buy a good fish stock and add different seafood at different times, so nothing is under- or overcooked (clams go in first; snapper and halibut go in last). The rouille, a sauce made with cayenne, garlic, bread crumbs and olive oil, is the perfect finishing touch.

Bouillabaisse

From Better Homes and Gardens

Ancho chili powder has a darker color and spicier flavor than regular chili powder. It adds a spicy kick to this festive feast. Black beans and seafood play a key role in these tasty tacos.

Margarita Fish Tacos with Mango Salsa

From Tyler Florence

Fish and Chips with Homemade Tartar

From Fine Cooking Magazine

This dish goes together in less than 20 minutes. If you can't get halibut, any firm-fleshed white fish will do.

Halibut with Scallions & Sesame Oil

From Family Circle

Keep chicken broth, rice, and salsa in the cupboard and frozen corn in the freezer for this 20-minute recipe. Then, you're just one quick stop at a fish market away from a satisfying soup supper.

Zesty Fish Soup

From Tyler Florence

West Coast Cioppino

From Better Homes and Gardens

For extra panache, pour the remaining broth into a pitcher and pass it so guests can pour the juices over this seafood main dish.

Poached Halibut and Peppers

From Food & Wine

Caroline Styne, co-owner and sommelier of Los Angeles' Lucques and AOC, likes to coat delicate halibut fillets in fresh herbs and grill them until lightly charred; to make a tangy sauce, she cooks cherry tomatoes in tarragon-infused browned butter until they burst with juice.

Grilled Halibut with Smashed Fingerlings and Tomato Butter