Fish

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

If you’re camping, make this your night one dinner, when the fish is freshest.

This sandwich gets better and better the longer it sits (okay, to a point); assemble it after breakfast and eat it when you’ve worked up an appetite.

Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.

Don't be scared to grill fish. This is the only method you need to know.

This baked fish could not be easier to make. So make it already!

Poké, a dish ubiquitous on the Hawaiian islands, has made its way onto mainland menus all across the country. Here's what you need to know about the raw fish dish and where it's served.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

All that smoked salmon sitting in your fridge? There's more to it than slapping on a piece of toast for breakfast (though we do love that too). Here's inspiration for the smokiest fish in your life.

Crispy chicken thighs, an elegant semifreddo, and a very green salad—your weeknight meals are about to get a whole lot brighter.

Great ceviche is easy to make and nearly impossible to mess up. Here's how to do it.

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.”

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

Start with very cold cream and keep it chilled between whipping and serving.

Choose the best-quality fish for this simple ceviche.

Opinions? We've got 'em. Especially when it comes to what makes the best tuna melt recipe.

It's okay: Basic cooking mistakes happen. Even something as simple as a seared piece of fish.

There are a few necessary techniques to get perfectly crispy-skinned fish, every time. Chef Donald Link shows us the way.

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.