Fish

Fishmongers and chefs provide tips on buying, storing, and preparing fish for La Vigilia, the Italian-American Feast of Seven Fishes

The Foodist shares his Feast of the Seven Fishes menu, which includes oysters, crab, sardines, clams, and whole-roasted fish.

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces.

Get the pan smoking hot so the halibut won’t stick. Let it get a good sear on the first side, which will also help it release.

For this cod recipe, you want to cook it at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.

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.

The salmon absorbs more teriyaki flavor as it sits, making it even better (and breakfast that much quicker) if done in advance.

If you think mackerel is too fishy, this is the recipe that will change your mind. And if nothing else, you'll love the crispy potatoes.

Hot-smoked salmon would also work well in this crunchy, surprisingly light fall salad.

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.

Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

Gjelina chef Travis Lett says that getting a good, dark sear on the Romanesco cauliflower is critical to the flavor of the dish: “There’s a nuttiness when you get that color on it.”

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

This Mustard-Crusted Branzino is great butterflied—a quick and easy method for cooking a whole fish. Ask your fishmonger to do it for you.

This spinach is great on its own, but paired with a quick-cooking protein like flounder, you have dinner in about 20 minutes.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

This recipe can easily be doubled to serve eight, instead.

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For the best fish stock, make your own, even if you can't exactly match the proportions suggested below. The main idea is to make a light, flavorful broth. Use the bones of white-fleshed fish—most fishmongers will give you bones for free.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

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