Swordfish

Table salt works fine here, but teaming sea salt with fleur de sel adds a refined touch.

A piquant relish that is also a great sauce for pasta. To serve two people, simply double the sauce and toss it with eight ounces of freshly cooked pasta.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.

To offset its bitterness, the endive is caramelized with sugar in this recipe.

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.

This dish is a perfect example of Villaran Novoandina ("New Andean") style of cooking. Ingredients native to Peru, such as escolar, aji, and tropical fruit, are combined in whimsical, creative ways. The presentation is very contemporary, yet the bright, satisfying contrast of crisp fish, sweet fruit, and spicy sauce is true to Peruvian flavors.