Fish

You can use any type of fish for this recipe, so always choose the freshest and most local. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe calls for a whole gutted fish. You can also substitute 8 (7-ounce) fish fillets, if preferred. Just be sure to reduce the cooking time to about 20 minutes. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

This oily fish gets a summery makeover in this tomato-heavy salad.

Classic salad, meet the open-face sandwich. Our version includes garlic-scented toast and a versatile, new-school egg salad made with cottage cheese, parsley, and capers.

With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.

Delicately flavored sole is a dieter's BFF, with only 73 calories per 3-ounce fillet.

Heart-healthy fats in salmon also help your skin stay healthy.

Can't find Arctic char? Salmon works just as well. Opt for green (aka French) lentils, which hold their shape better when tossed into a salad.

No-fry zone: We let the fish 'n' chips fave go au naturel.

Mild mahi Mahi takes on the flavors of our zesty marinade.

The keys to this dish? Use as many types of squash as you can, and heat the oil in the skillet until it's almost smoking.

You can use any white flaky fish in this versatile—and quick—dish.

Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then bring it to the table in the pan so guests can help themselves. This dish is also good at room temperature or served cold at your next picnic.

{flirt with flavor} Season after season, I continue to be captured by the multicolored array of carrots that can be found at the farmers' market in all shapes and sizes, and am always looking for new ways to make them shine. Coriander and carrots make music together as a complement for meaty halibut. Dip your toe into the exotic flavors of Indian spices like coriander and turmeric with this lively, colorful spring supper so pretty you'll want to bring out your finest platter and pour some wine for two. Sip: Torrontes, Sylvaner or Cabernet Franc

Drape plastic wrap over the prepared sandwiches until serving. It’ll keep the bread from drying out.

Use only the best quality wild salmon in this raw preparation.

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

Salmon with fresh morels and peas drizzled in cream sauce is a simple seasonal luxury worth indulging in.

This salad is perfect for a weekend lunch or a quick weeknight dinner.