Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).

This recipe was published in our cookbook The Best Light Recipe.

Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.

In this case, coat the pork with the oil to help the spice rub adhere to the meat. This is excellent on grilled pork tenderloins.

If you don’t have Asian chile paste, substitute 1/2 teaspoon dried red chile flakes. This rub is excellent on grilled pork tenderloin.

If you have no orange marmalade, substitute an equal amount of honey. This is an excellent rub for grilled pork tenderloin.

Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.

Don’t waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor—and takes just 5 minutes.