Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.
From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
A salsa made with oranges, lemon, and a hot, fruity habanero (all ingredients high in vitamin C) turns a dish of red snapper into a festival of flavors. Ascorbic acid in the citrus helps the body absorb iron from the lightly wilted spinach.
This seafood stew, an impressive crowd-pleaser, can be prepared ahead of time and finished just 15 minutes before you serve it. If you leave out the crab legs, use an additional 8 ounces of white fish to keep the stew hearty.