Fish

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

Hot-smoked salmon, unlike cured, is fully cooked.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew’s flavor.

Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.

American fish roes are no longer just a poor substitute for sturgeon caviars from Europe and Asia: Here's our guide to 4 types you should know

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

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

Fluke, hake, or cod are all good substitutions for the halibut.

Adding vinegar to the chorizo topping cuts the richness of the sausage and brightens the entire dish.

The dressing in this dish, from Puritan & Co. in Boston, is destined to become your new go-to creamy Caesar.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle.

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.

“This dish was on our opening menu and still makes an appearance whenever we can get fresh skate wings,” says chef Adam Evans. His method also works with skinless turbot, flounder, or sole fillets.

Key when making the batter for these fish and chips: Be sure your beer and club soda are ice cold, and chill the batter if prepping ahead.

Prep like a pro: Chef Mike Lata of The Ordinary in Charleston, South Carolina, makes the vierge (a Southern take on the traditional French accompaniment to seafood) in the morning, so that when dinner rolls around, all that’s left to do is sear the fish.

Some tasty, sustainable fish have truly ugly names. What to do? Makeover! We spoke to a branding expert about renaming porgy, hake, whiting, and--yeesh--scrod

In Las Vegas, star chefs cooked up a dinner featuring the weirdest, ugliest--and absolutely tastiest--seafood around, to highlight the potential of "trash fish"

On Oahu, musician Jack Johnson and chef Ed Kenney throw a beach party with family, farmers, friends (hi, Kelly Slater!), and the freshest, most delicious food in Hawaii

An at-home version of the whole fish recipe from Brooklyn’s Talde restaurant. 

Chef Kenney says that combining the herbs for the salsa verde with seaweed really gives this dish that "fresh-from-the-sea flavor." In oahu, he uses just-harvested lime, but hijiki, which is widely available, works well, too.

Look for thicker fish fillets, which will give you the ideal breading-to-fish ratio.

Here's a little trick: Thread salmon pieces onto two skewers so they don't flip and spin every time you turn them on the grill.