Bass

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won’t get quite as crisp, but you won’t have to worry about it sticking.

This cioppino recipe uses bottled clam juice, a smart shortcut to a robust broth. Recipe by Tom Moorman and Larry McGuire, Clark’s Oyster Bar, Austin

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the fish's flesh allows more of the flavor to season the fish and facilitates faster steaming. The fish is cooked on a plate that fits inside the steamer, to catch the juices.

The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.