Fish

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.

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

Back in Brooklyn, Manny Howard depended on local fig leaves for roasting sea bass. Out in California? Hard to come by. Until one day...

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.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

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.