This suggested main course is adapted from a "cooking class" feature in Cooking Light magazine's October issue. The message of the feature is that successful dinner parties don't have to be complicated or fussy. Simple yet stylish makes a big impression.

The entrée is inspired by the Italian vegetable dish peperonata. Use a large, 2-inch-deep skillet to make sure everything fits.

Triple-Pepper Steamed Fish

• 1 1/2 tablespoons olive oil
• 4 cups vertically sliced yellow onion
• 6 large bell ripe peppers, mixed red, yellow and orange, cut into strips
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup mixed chopped fresh herbs — basil, oregano or other
• Six (6-ounce) halibut or other fish fillets

Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell peppers and garlic, along with salt and pepper to taste; sauté 20 minutes or until vegetables are tender. Stir in wine and herbs; cook 1 minute. Sprinkle fish with salt and pepper as desired; arrange fish over bell pepper mixture. Cover, reduce heat and simmer 10 minutes or until fish flakes easily when tested with a fork.

Makes 6 servings (serving size 1 fillet and 3/4-cup bell-pepper mixture).

• Per serving: 298 calories, 7.8 g fat (1.1 g saturated), 38.1 g protein, 18.8 g carbohydrates, 4.8 g fiber, 54 mg cholesterol, 394 mg sodium.

Earthy saffron is lifted by peppery green onions. Serve with the fish to soak up juices.

Saffron Couscous

• 2 1/4 cups fat-free, less-sodium chicken broth
• 1/4 teaspoon saffron threads, crushed
• 2 tablespoons olive oil
• 1 1/2 cups uncooked couscous
• 1/2 teaspoon hot pepper sauce
• Salt and pepper to taste
• 1/3 cup chopped green onion tops

Bring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm.

Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce and salt and pepper to taste; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

Makes 6 servings (serving size: 2/3 cup).

• Per serving: 212 calories, 4.8 g fat (0.7 g saturated), 6.7 g protein, 34.4 g carbohydrates, 2.4 g fiber, 0 cholesterol, 275 mg sodium

Grape tomatoes also work well in this recipe.

Sautéed Cherry Tomatoes With Shallots

• 2 teaspoons olive oil
• 3 tablespoons finely chopped shallots (about 1 large)
• 4 cups cherry tomatoes
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 2 1/2 minutes or until tender, stirring occasionally. Add tomatoes; cook 5 minutes or until slightly soft and thoroughly heated. Remove from heat. Stir in parsley, salt and pepper. Serve immediately.

Makes 6 servings (serving size about 1/2 cup).