Fish

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.

Leave the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you're new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan. 

Give Swiss chard a flavor boost by adding whole chopped lemon instead of just the juice. Simmering it first softens the texture and bitter undertones. Serve this black cod recipe with some quinoa.

You can't have a great Caesar Salad without a great Caesar dressing. Oh, look: Here's one!

This rainbow trout recipe is ready in under 20 minutes, and that spiced-yogurt dressing? You're going to want it on everything.

This halibut recipe calls for ground almonds instead of breadcrumbs to get that ever-desirable crunchy coating.