As populations of seafood favorites decline and environmental watch groups decry harmful fishing practices, fish fans need responsible alternatives. Try one of these delicious and sustainable choices tonight.

Almond-studded yogurt lends Mediterranean flair to baked salmon fillets. Showered with shallots and fresh mint, chervil, and parsley, this dish is like a party on a plate.

Paper-thin slivers of radish and fennel tumble among ribbons of carrot in this colorful celebration of spring. Parsely, cilantro, and lemon add brightness, while nutmeg adds a twist all its own.

Mussels take on a lusty new accent when steamed in fruity red wine infused with roasted garlic and thyme. A green salad and hunks of crusty bread complete this postcard from summer.

A meal in Provence: Swapping out the salt cod for sardines turns this classic into a sea-friendly starter. Pair with a crisp rose to ensure Frenchie cred.

Baked barramundi goes dinner-party fancy with a salsa of raisins and toasted pecans. And that creamy-looking broccoli bed it's sitting on? A virtuous 100 percent dairy-free.

Vitamin D-rich foods, like salmon, egg yolks, and fortified dairy, play a key role in beating the winter blues.

The modest sardine turns into a delectable appetizer when grilled with salt, pepper, and a brush of olive oil. The oil delivers omega-9s, which, like omega-3s, lower "bad" cholesterol.

Halibut, like many other cold-water fish, contains beneficial omega-3s, which help reduce inflammation -- an essential step for a healthy metabolism.

A combination of ginger, soy sauce, and sesame oil creates a flavor that's reminiscent of teriyaki sauce but more delicious and nuanced.

Choosing clean seafood is a great way to minimize the amount of toxins (like mercury) you take in. Wild-caught Pacific sardines, rich in healthy omega-3 fatty acids and vitamin B12, are one of the greenest fish choices you can make.

Prepare fresh sardines simply, the way they are eaten all over the Mediterranean: Toss them in olive oil and grill them to crispy golden-brown perfection.

Impress friends and family with this classic French dish.

Work pure cooking techniques into your regular routine. Steaming, cooking en papillote (in parchment), and poaching all preserve flavor and nutrients.

The subtle, nutty flavor of quinoa goes well with steamed salmon and Moroccan spices.

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.

Black cod, also known as sablefish, offers a delicious helping of heart-friendly omega-3 fatty acids. Bok choy, celery, and scallions bring antioxidants and fiber to the table.

Trout is rich in omega-3 fatty acids, nutrients believed to promote healthy heart function.

Pacific cod makes a good environmental choice. Pacific halibut also works, but you may need to reduce the cooking time.

If you can't find striped bass, try snapper or wild salmon instead.

Citrus and fresh herbs add clean, fresh flavor to foods, so you don't need to use much (if any) salt. Cilantro lends more than a little zing here: the vibrant herb contains healing phytonutrients and has antimicrobial properties.

Broiling makes the salmon golden brown without adding fat. To get the best color and a crisp coat, don't turn the fish over while cooking; it will still cook all the way through without this extra step. Wild Alaskan salmon is the best eco-choice.

White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is a great source of zinc, a natural immune booster. Wild Alaskan salmon is the best eco-choice.

This sweet, astringent red grapefruit relish gets a bit of heat from red pepper flakes. A perfect foil for salmon, it also works with chicken or pork. Wild Alaskan salmon is the best eco-choice.

This recipe has super-healthy omega-3s and isoflavones. Garnish with edible flowers, such as nasturtiums. You can find wasabi and miso at Asian grocery stores and some natural-foods stores. Wild Alaskan salmon is the best eco-choice.

Seviche is a classic seafood dish with roots in South America. Scallops are marinated in lime juice and "cooked" by the acid in the lime; the flesh becomes firm and opaque and the flavors bright and fresh tasting.

Green tomatoes are simply unripe red tomatoes -- hence their lower sugar content and slightly sour taste. Charring makes them softer and easier to peel. To grill the shrimp use 8-inch wooden skewers, which you'll find in some supermarkets and kitchenware stores. Farmed and wild domestic shrimp are the best eco-choices.

Caramelized turnips are the surprise ingredient in this lively dish. Serve this over whole-wheat pasta. Farmed and wild domestic shrimp are the best eco-choices.

If you decide to make this dish ahead of time, add the final papaya and cilantro just before serving. Farmed and wild domestic shrimp are the best eco-choices.

You'll find pomegranate molasses (a syruplike reduction of nutrient-rich pomegranate juice) at Middle Eastern markets and specialty stores.

Steaming food in parchment -- or "en papillote," as it's traditionally called -- is a low-fat way to cook a full meal in one shot: The juices from each ingredient are sealed inside the pouch to flavor the dish. Plus, it makes for a dramatic presentation. Just be careful not to burn yourself when the steam escapes!