Fish

Besides the tacos, try the Pico de Gallo on scrambled eggs, grilled chicken or instead of sour cream on a baked potato.

The chef at Kristina's makes this dish with haddock; we call for sea bass, which is more readily available.

At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version.

Can be prepared in 45 minutes or less.

Red snapper is the fish of choice in Veracruz, Mexico, where this dish originated. The combination of the cinnamon, olives, capers, and peppers gives the sauce heat and depth. This is a quick, light dish, good with boiled potatoes and rice.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve this saucy dish with steamed rice or crusty French bread.

In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.