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Slow-Cooker Flounder with Thai Coconut-Curry Sauce

This dish boasts delicate, flaky flounder and a sweet, fragrant curry made with rich coconut milk, tender sweet potatoes and brown rice. The flounder--which can be substituted with tilapia, if desired--cooks well on top of the curry. Adding the flounder to the slow cooker for the last 20 minutes allows it to steam without overcooking. For the prettiest appearance, substitute whole fresh basil leaves for the sliced basil. To save prep time, purchase a package of prepeeled, prechopped sweet potatoes, such as the 16-ounce steam-in-bag package from Archer Farms, and use 14 ounces from it.

Steelhead Trout with Creamy Barley & Herb Salad

Steelhead and rainbow trout are the same species, but steelhead are anadromous, meaning that, like salmon, they migrate from the ocean to freshwater to spawn. Salmon and arctic char are a good substitute if you have trouble finding steelhead. The creamy barley the fish is served with has a texture similar to risotto, and toasting the grains before cooking gives the dish a nutty flavor. A knob of fresh horseradish is worth seeking out for this; it has a more nuanced flavor than jarred. Serve this healthy fish recipe with a glass of chenin blanc for an elegant and hearty dinner.

Oven-Baked Salmon with Charred Onions & Old Bay Radishes

The charred onion puree is both smoky and sweet, a nice foil for this simple baked salmon recipe. Serve this healthy salmon recipe with a glass of crisp, dry rosé for an easy dinner that's special enough for company. Environmental note: If you are deciding between farmed and wild salmon for this recipe, you should know that either one can be a sustainable choice: While farmed salmon historically has gotten a bad rap, many options now rate as Best Choice and Good Alternative by Monterey Bay Aquarium's Seafood Watch program. Use wild Pacific salmon if you prefer (most comes from well-managed fisheries), but check for doneness a few minutes early as it's typically leaner.