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grilled bacon-wrapped whitefish

SERVES 12

Olive oil, for brushing

2 whole Great Lakes whitefish or striped bass (about 3 pounds each), cleaned

Coarse salt and freshly ground pepper

4 lemons (3 cut into ¼-inch-thick rounds; 1 cut into 1-inch pieces, for serving)

1 bunch fresh thyme, plus sprigs for garnish

20 strips bacon (about 1 pound)

1. Preheat a grill to high (if using a charcoal grill, the coals are ready when you can hold your hand 5 inches above grill for just 2 seconds). Brush 2 large fish-grilling baskets with oil. Using a sharp knife, make diagonal slits (in serving-size portions) along both sides of fish. Season both sides with salt and pepper. Reserve 6 to 8 lemon rounds and a few sprigs of thyme; place remaining lemon rounds and thyme inside fish cavities.

2. On a large cutting board, lay 2 bacon slices end to end, slightly overlapping; repeat with 6 more slices, laying pairs parallel to one another, 1 inch apart. Center 1 bacon slice at top and bottom, 1 inch apart from and parallel to overlapping slices. Lay fish over bacon, placing head and tail on single slices. Wrap fish in bacon, and secure with toothpicks. Tuck a few reserved thyme sprigs under bacon. Place fish in basket. Repeat with remaining fish, bacon, and thyme.

3. Grill fish, covered, turning once, until opaque throughout, about 10 minutes per side. Transfer to a platter. Grill reserved lemon rounds until lightly charred. Garnish fish with thyme, grilled lemon slices, and lemon pieces.

spicy mussels and chorizo

SERVES 4

3 tablespoons extra-virgin olive oil

1 large shallot, minced

2 garlic cloves, thinly sliced

¼ teaspoon crushed red pepper flakes

2 cups dry white wine

3 cups canned crushed tomatoes with juice

4 ounces dried, hot chorizo, cut on the diagonal into ¼-inch slices

1 teaspoon coarse salt

Freshly ground pepper

2 pounds mussels, scrubbed and debearded

1/3 cup coarsely chopped fresh flat-leaf parsley

1. Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

2. Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

meatless main dishes

sesame-marinated tofu with vegetables

SERVES 4

You can substitute Chinese broccoli with broccolini or dark, leafy greens such as kale, turnip, or mustard greens. Before marinating the tofu, press it as described in step 1 to remove excess moisture.

for the tofu

16 ounces extra-firm tofu

1 teaspoon Dijon mustard

3 to 4 teaspoons toasted sesame seeds

1 teaspoon black sesame seeds (optional)

1 garlic clove, minced

3 tablespoons low-sodium tamari soy sauce

for the stir-fried vegetables

3½ teaspoons canola oil

1 tablespoon freshly minced ginger

2 garlic cloves, minced

12 shiitake mushrooms (about 4 ounces), stems removed, quartered

1 red bell pepper, ribs and seeds removed, sliced into ¼-inch strips

12 ounces Chinese broccoli (2 small bunches), cut crosswise into 2-inch pieces

4 scallions, sliced crosswise into 2-inch pieces

2 teaspoons low-sodium tamari soy sauce

½ teaspoon toasted sesame oil

Freshly ground black pepper

1. Press the tofu: Slice the tofu into 1-inch slabs, and place in a single layer on a baking sheet lined with cheesecloth or paper towels. Cover with another layer of cheesecloth or paper towels, and place another baking sheet or plate on top. Weight evenly with canned goods or other heavy items. Let stand about 30 minutes. Drain off the liquid, and pat the tofu dry with paper towels.

2. In a large shallow dish, combine the mustard, sesame seeds, garlic, and soy sauce. Place the tofu in the dish, and turn once to coat evenly with the marinade. Let marinate at least 20 minutes at room temperature