Fish

Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

You can use this foolproof steaming method to cook any sturdy fish—salmon, snapper, black cod, or arctic char would all be great.

Just about the most approachable at-home fish cooking method there is.

There isn’t anything more perfect than a fully loaded everything bagel for breakfast—and now you can eat it in quiche form.

The garlic-curry crisp in this recipe is your new secret weapon.

Layers of bright citrus and gentle heat add tons of flavor without weighing down this dish.

Kedgeree often calls for smoked fish, but for a light weeknight meal, we prefer steaming fresh fish right on top of the rice.

We love a classic Niçoise salad made with fancy oil-packed tuna, but using warm, slow-roasted salmon instead makes the whole thing feel a little more special.

If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you.

Spiking fresh orange and lime juices with a shot of rice vinegar gives the sweet citrus flavor an edge to stand up to rich fish and earthy roasted vegetables.

Salty-tart and just-sweet-enough ponzu sauce is a great back-pocket finisher for everything from salads to roasted vegetables, especially when you are tired of your everyday vinaigrette.

Sometimes with cooking, the best thing you can do is leave a thing alone. In this case, let the cabbage leaves sit and get charred around the edges before you even think about tossing them in the pan.

You can keep the herbs, sauce, and noodles separate, or combine them all in a bowl like we did.

This briny, bright sauce is just what you need to liven up almost any kind of fish.

The chile butter is just that—mixing Calabrian chiles with butter—for this ridiculously easy appetizer.

This method guarantees perfectly-cooked, crispy-skinned salmon every time. We promise.

For a simple, just-the-right-amount-of-salty appetizer, doctor up a tin of anchovies. The acid, heat, and olive oil mellow the anchovies’ flavor, and serving them with a seedy loaf of bread and butter rounds the recipe.

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.