Hockey brings to mind two things — frozen lakes and big, hungry players. This hearty fish dish is unfussy, full of flavor and sure to satisfy Olympic-size appetites. The potatoes and peppers make a smoky red sauce that goes great with the seared fish. Any white fish works well.

PAN-FRIED CATFISH WITH SMOKEY POTATOES

Start to finish: 25 minutes

Servings: 4

1 pound baby red potatoes, quartered

1/2 cup water

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon smoked paprika

2 small yellow onions, thinly sliced

1 green bell pepper, cored and sliced

Salt and ground black pepper

2 tablespoons peanut oil

4 catfish fillets (about 1 1/3 pounds)

In a deep medium skillet over medium, combine the potatoes and water. Bring to a boil, then cover, reduce heat to low and cook for 10 to 15 minutes, depending on the size of your potatoes. They should be almost cooked through.

Add the olive oil, butter, paprika, onion, bell pepper and 1/4 teaspoon each of salt and pepper. Saute until the onion and potatoes are tender, about another 5 minutes. Cover and set aside.

Place a large, dry skillet over medium-high. When the pan is very hot, add the peanut oil. Sear each catfish fillet for 2 minutes per side. Season with salt and pepper. Serve over a bed of potatoes.

CREAMY TURKEY DIJON CROSTINI

These crostini resemble people flying head first down a hill on a tiny sled, as happens in the skeleton event. Let them fly right onto a platter for chowing while watching the games.

Start to finish: 20 minutes

Servings: 12

12-inch baguette, cut into 12 slices

1/4 cup olive oil

Salt and ground black pepper, to taste

4 ounces cream cheese, room temperature

2 tablespoons Dijon mustard

4 ounces smoked deli-sliced turkey

12 fresh basil leaves

1 orange bell pepper, cored and cut into 12 slices

Heat the oven to 375 degrees.

Arrange the bread slices on a rimmed baking sheet. Drizzle the olive oil over the bread, then season with salt and pepper. Toast until just golden, about 10 minutes. Remove the toasts from the oven and set aside to cool.

Meanwhile, in a medium bowl mix together the cream cheese and mustard until smooth.

When the toasts have cooled, spread each with a bit of the cream cheese mixture. Wrap one basil leaf around each pepper strip, then wrap a slice of deli turkey around that to make little cigars. Place one cigar on top of each crostini.

ASPARAGUS AND APPLE SALAD WITH PROSCIUTTO AND GOAT CHEESE

Get ready to hit the slopes. A mountain of soft white goat cheese paired with asparagus spear “skis” makes for a fine arranged salad reminiscent of Alpine skiing.

Start to finish: 20 minutes

Servings: 4

8-ounce log chevre (goat cheese)

8 spears asparagus, bottoms trimmed

2 scallions

4 slices prosciutto

1 medium green apple, quartered and cored

1/4 cup white balsamic vinegar

1/4 cup extra-virgin olive oil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon Dijon mustard

1 teaspoon honey

Cut the log of goat cheese into quarters, arranging each on a serving plate.

In a medium saucepan over high, bring 3 inches of water to a boil. Add the asparagus and blanch until the spears are bright green and just tender when pierced with a fork, 2 to 3 minutes. Drain and cover in cold water to stop the cooking. Drain again, and dry the spears.

Lean 2 asparagus spears on each portion of goat cheese. Cut each scallion in half lengthwise. Wrap a slice of prosciutto around a quarter of apple and tie with a length of scallion. Place on top of the asparagus “skis.” In a small bowl, whisk together the vinegar, oil, salt, pepper, mustard and honey. Drizzle over each salad.