Great Grilled

• Fire up the grill for a dinner starring bass or halibut. Both are not oily fish, so brush the fish with cooking oil so that it won't stick to the grill. The fish grills quickly on a medium fire. While you're waiting for the coals to burn down to medium, use that time and space to grill thick slices of eggplant, corn on the cob and potato packets. Combine slices of potato and onions with a clove of garlic. Drizzle with olive oil and wrap in aluminum foil. You could add sage, rosemary or thyme to the packet for extra flavor. When the fish is done, dinner is ready.

Poached to Perfection

• Poaching brings out the delicate flavor of the bass and halibut. The technique is simple: Bring wine, vegetable broth or even water to a boil. Add seasonings if you like, such as lemon slices, peppercorns, dill or parsley, to the liquid. Vegetables such as carrots, celery, onions and garlic add flavor too. Lower the heat and simmer until the vegetables are soft. Slide in the fish and keep the liquid at a simmer. A fish poacher makes the job of getting the bass or halibut in and out of the liquid easier, since it has handles on the rack that fits neatly inside the poaching pan.

Baked in the Oven

• Few things are easier than baking the fish. Stuff a whole fish with herbs, vegetables and seasonings; try lemon slices with chopped leeks and tarragon. If you like Mexican food, use oregano, cilantro, lime slices and chopped jalapenos or red pepper flakes. Get a head start on dinner by baking vegetables and a rice dish about 45 minutes before you plan on starting the fish. When the fish is done, remove it from the baking pan. Add 1/2 cup of white wine to the pan and heat until the wine barely bubbles. Remove the pan from the heat and stir in a few chunks of cold butter for a quick sauce.

Simply Sauteed

• Pan frying or sauteing is a fast method of cooking both striped bass and halibut. Add some crunch to the fish with a crisp coating. Start by removing the skin from filets. Dredge the fish in seasoned flour, and then dip it in beaten egg and back in the flour. Other coatings include crushed tortilla chips, nuts, panko bread crumbs or crushed crackers. Saute julienned vegetables in a medium hot pan that's been coated with butter or cooking oil. Try summer squash, scallions, green beans, potatoes and snow peas. The thin, matchstick size of the vegetables means they cook quickly. When the vegetables are done, remove them from the pan. Add a drizzle more of oil if necessary and then the fish.