Halibut

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Complement this thick soup with plenty of crusty French bread.

The wonderful flavor for the halibut comes from sautéing it with anchovies, parsley, and garlic and then finishing it in the oven along with the tagliarini and its creamy cooking water. Shellfish such as clams, mussels, or prawns are also all delicious prepared in this parsley, garlic, and anchovy sauce. Serve with a dry reserve Riesling, such as Oregon's Argyle Vineyards, 1996.

Despite its name, the "hot ajvar" called for in this recipe from Zov Karamardian, of Zovs Bistro and Bakery in Tustin, California, is fairly mild. If you cant find ajvar, a substitute can be made by pureeing a seven-ounce can of drained roasted bell peppers with two tablespoons of tomato paste and two tablespoons of purchased chili-garlic sauce, which is available at most supermarkets.

Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking._Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. There are different, equally authentic ways of making this soup. The big schism is between those who like to thicken the soup with a combination of flour and cream, so it becomes like a chowder, and those who prefer it thin. I think it is easier to appreciate the unique sweet-and-sour freshness of the soup when it is made with only the minimum of thickener.