Fish

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.

Cooking fish shouldn't be intimidating! Follow columnist Carla Lalli Music's no-recipe rules, and getting that perfectly crisp underside is easy

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

The bacon wrap is a genius way to secure fresh herbs in the fish, where the season the filets from the inside out.

Marinated white anchovies bear little resemblance to the pungent salted brown ones packed in oil. They're plump, vinegary, tender, and addictive when paired with the crisp frisee and chewy bread in this sandwich.

Sardines are one of the ocean’s most sustainable superfoods. Because they tend to fall apart, save half for topping the dish just before serving.

When cherry tomatoes are broiled in the oven, they burst and create their own fresh sauce for this simple sea bass recipe.

You can slather pretty much anything on these flexible Scandinavian open-face sandwiches.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted--the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

Serve the salmon with raita, which gets a peppery twist from the addition of grated daikon radish.

The decadent shad presentation here layers the broiled fillets with an herb-seasoned mousse made from the roe.

Want to build big flavor fast? Jarred marinara gives you a head start. Be sure to doctor it a bit for a homemade taste. Here we use fennel seeds and sliced fennel to serve with flounder.

Orecchiette ("little ears" in Italian) are the perfect shape for cupping the kale and breadcrumbs.

This sockeye salmon recipe is a great option for a weeknight—it's done before you know it.