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* SERVES 2

Two 6-ounce cod fillets, pinbones removed

Salt and freshly ground black pepper

6 very thin lime slices, plus lime wedges for serving

8 anchovy fillets, thinly sliced lengthwise

2 tablespoons chopped pitted kalamata olives

2 tablespoons minced drained capers

2 teaspoons chopped fresh rosemary

2 tablespoons olive oil

This is a light, healthful Mediterranean-inspired dish that is super-easy to make and can be on the table in 20 minutes—great for a weeknight dinner for two. If you have a crowd (or a big family like mine), go ahead and adjust the recipe accordingly. A note about anchovies, which I think get a bad rap: They are actually a wonderful way to add salt to a dish or sauce and are very popular in some Baja dishes (like the world-renowned Caesar Salad). Fresh anchovies have a gentler flavor than those packaged in a tin, but either will work here.

Preheat the oven to 425°F.

Place the cod fillets in a glass baking dish and sprinkle with salt and pepper. Top each fillet with 3 lime slices and then with the anchovies, dividing them equally. Sprinkle the fillets with the olives, capers, and rosemary. Drizzle with the olive oil.

Bake for 18 minutes, or until the fish is cooked through. Serve with lime wedges.

MY FISH TACOS

SERVES 6 TO 8

LEMON CREAM

⅓ cup mayonnaise

⅓ cup sour cream

⅓ cup Mexican crema or additional sour cream

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

FISH

Oil, for frying

1 cup all-purpose flour

Salt and freshly ground black pepper

2 pounds skinless halibut fillet, cut into 5 x ½-inch strips

Beer Batter

Twelve to sixteen 6-inch corn tortillas, warmed

2 cups shredded cabbage

Fresh Tomatillo-Avocado Salsa

Canned pickled jalapeño chiles (optional)

I have eaten more than my share of fish tacos while living in Baja. But the beach is a half-hour drive from my house, so I was on a mission to find a fish taco recipe that I could make at home—one that was as delicious and authentic as the taco they serve at my favorite Rosarito taco shack. This is what I came up with—and I’m happy to say it competes!

To make the lemon cream, whisk the mayonnaise, sour cream, and crema in a medium bowl. Whisk in the lemon zest, lemon juice, and 2 tablespoons water. Season the cream sauce to taste with salt and pepper. (The sauce can be made 3 days ahead. Cover and refrigerate.)

To cook the fish, add enough oil to a large skillet to reach a depth of 1 inch. Heat the oil to 350°F.

Combine the flour and 1 teaspoon salt on a plate and mix to combine. Sprinkle the fish pieces all over with salt and pepper, and then coat them with the prepared flour.

Working in batches, turn the floured fish pieces in the beer batter, coating them on both sides. Fry in the hot oil for 5 minutes, or until the fish is golden brown and cooked through. Transfer to paper towels to drain.

Make tacos with the tortillas and fish, topping each with some of the lemon cream, shredded cabbage, tomatillo salsa, and pickled jalapeños if desired.

MICHELADAS AND SPICY SEAFOOD ARE THE COMMON REMEDY FOR A BAD HANGOVER. TO MAKE A MICHELADA, FREEZE A BEER MUG; THEN MOISTEN THE RIM WITH LIME JUICE AND COAT IT WITH SALT. ADD ICE AND ¼ CUP FRESH LIME JUICE (SOMEONE ACTUALLY MADE ME ONE OF THESE WITH FAKE LIME JUICE ONCE—ONLY ONCE). ADD BEER, AND DRINK BEFORE THE ICE MELTS.

AUNT LAURA’S TUNA-STUFFED CHILES

SERVES 6 TO 8

¾ cup sliced carrot

Two 6-ounce cans albacore tuna in water, drained

3 tablespoons mayonnaise

1 cup fresh peas (from

1 pound in the shell)

½ cup fresh corn kernels (from 1 ear)

Salt and freshly ground black pepper

⅔ cup olive oil

2 small red onions, thinly sliced

2 garlic cloves

⅔ cup distilled white vinegar

2 bay leaves

2 teaspoons crumbled dried oregano

8 Anaheim chiles, charred, peeled, stemmed, and seeded, left whole for stuffing

Yes, I use canned tuna for this dish—and you will love it. I generally prefer fresh ingredients over packaged items, but these stuffed peppers are worth breaking the rule.