Snapper

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Every culture has a tradition of one-pot meals, and Japan’s donabe happens to be one of the tastiest and most elegant ones on the planet. The word refers both to warming combinations of simmered-together ingredients and to the beautiful earthenware pot they’re traditionally cooked in (we love the gorgeous mushi nabe from Nagatani-en). And while most one-pots are long-cooked, our favorite donabes are kitchen-sink compositions that are ready in minutes. In this particular recipe, chicken, seafood,.…

The fennel seeds turn into an aromatic, crunchy crust on the skin.

How to pull off an elegant, effortless date night? Seafood soup. Make the broth for this rich seafood stew recipe the day before, then sear a couple pieces of fish and reheat the stew during the cocktail hour.

Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.

Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what’s freshest.

Don't be scared to grill fish. This is the only method you need to know.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

This technique will work on any fish—red snapper, salmon, and branzino, and mackerel included.

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.

A fish taco dream come true: crispy, light-as-air fried fish, balanced by a creamy slaw and fiery, cooling, and crunchy fixings.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

This easy Snapper Crudo with Chiles and Sesame frees you up to prepare the side dishes.

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.

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.

Why slap a whole fish on the grill? Because it tastes better, and this recipe from Hartwood proves it.