Fish

Canned coconut milk + bottled mustard = an exquisitely simple sauce for any flaky whitefish.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

Chef Melissa Miranda’s version of the Filipinx fish dish with a velvety-rich tomato sarciado sauce.

Crispy chickpeas and gorgeous red endive just made your lunchtime tuna salad a lot more exciting.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

Herbaceous, aromatic, fresh, and—maybe most importantly—simple, this Trini-inspired recipe from Brigid Washington is just the cure for those January blues.

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. 

Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.

This classic tuna salad has all the essentials for turning canned tuna into something truly compelling. 

Wrapping a whole snapper in banana leaves keeps the fish super moist—and turns the dish into a total showstopper.

This sour-salty soup was made for using up sweet, late-season tomatoes.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet. 

Sardines are in their full glory in this umami-packed twist on Caesar.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

We opted to use cherry tomatoes for this poached cod recipe because we like their sweetness and how quickly they collapse into a sauce.

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

Nothing says “I’m on vacation” like a two-hour, three-glasses-of-rosé lunch—starring this salad.

The tastiest rice is seasoned sushi rice.