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magazine grilled black cod with fried garlic and chiles
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Modeled after Hunan-style steamed fish, this fiery, fast, flavor-blasted weeknight-friendly dinner is rounded out with a cooling cucumber salad and steamed rice.
5.0
(4.85)
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Understated cod gets a major glow-up in this sheet-pan dinner thanks to a savory spiced topping of cheesy chorizo breadcrumbs.
5.0
(4.83)
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2.7
(2.7)
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(5)
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Tender beef and crunchy shishitos collide with a buttery, umami-rich sauce in this weeknight-friendly, less-than-30-minutes meal.
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(5)
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A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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(5)
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The secret to removing the pin bones from black cod is to wait until after it’s been cooked.
3.7
(3.66)
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This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
3.3
(3.27)
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This easy recipe for stir-fried steak and peppers comes together with strips of ribeye and vibrant hot chiles—but you can swap in sweet peppers if you’d prefer.
4.3
(4.29)
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Easy, hearty, and it can stand up to hot summer weather—even if you make it ahead.
5.0
(5)
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A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
(3.71)
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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.
3.7
(3.69)
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Cod and other whitefish shine brightest when nestled into a rich bed of aromatics and steamed to tender flakiness.
4.4
(4.35)
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Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.
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(5)
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This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.
5.0
(5)
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If you’re camping, make this your night one dinner, when the fish is freshest.
3.7
(3.71)
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The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.
4.6
(4.6)
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Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.
4.0
(3.86)
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Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
4.5
(4.5)
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