Fish

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.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

You’ve probably never seen smoked swordfish before, but you probably weren’t looking. Find it at Mexican, Spanish, or other specialty grocers, or at a well-stocked fish market.

The search for crispy trout skin stops here. Dredging the fish in ground almonds works wonders, adding a delightfully toasty exterior.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Join Bon Appétit in a plank challenge… a cedar plank challenge, that is.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

We're a big fan of keeping some frozen mahi mahi on hand in case you don’t have time to run to the fish market. Feel free to substitute swordfish, ono, bluefish, or salmon.

Feel free to substitute chard and radicchio for the endive.

Who knew so much bright, lively, acidic flavor could come from such a small surface area?