Halibut

This dressing is coconut milk and lime juice—and it's amazing.

Seamus Mullen found the secret to perfectly cooked fish steaks.

Tofino may be heaven on earth. If heaven were a tiny surf town in British Columbia surrounded by ancient rainforests, pristine coastline, and pine-covered peaks. chef Nick Nutting of local favorite Wolf in the Fog invites us along for an afternoon of foraging, driftwood-fire cooking, and plenty of fried oysters down by the water.

Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

The halibut is flaky and delicious, but we're here for the spicy butter

Turn this halibut recipe into a dinner bowl by serving the fish and veggies over any warm grains, like rice or barley. Check out step-by-step photos here.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

If it looks good at the market, it will be good in this salad.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

What makes the dish is a 26-ingredient mole, a riff on the Oaxacan sauce that the chef calls a "happy accident."

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior.

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

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.

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.

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.

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

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

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.

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