In this blissfully easy weeknight dinner, cabezon and shallots are braised in butter and wine, then topped with an herbed, garlicky yogurt sauce. It’s fast, flavorful and comforting, especially when served with mashed potatoes to drink up the pan juices. You can substitute any other mild-fleshed fish for the cabezon.
This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense.