Fish

And on top? A condiment made up of walnuts, anchovies, garlic, and red pepper flakes that’s the ultimate umami bomb.

One of the most comforting ways to eat fish: Gently simmer spiced chunks of white fish in a warm coconut curry until it's fall-apart flaky.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

Fresh orange juice, luxurious cocoa powder, and crunchy benne seeds transform fish fillets in Nicole A. Taylor’s genius recipe.

Store-bought tomato purée cooked with lots of warm spices such as cumin and garam masala packs tons of flavor into this simple fish curry.

Keep a couple of tins of fish in the pantry and this 20-minute pantry pasta will always be within reach for last-minute dinners.

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

This crispy salmon has layers of flavor, from the fragrant cumin oil it’s seared in to the smoky, spicy tomatillo sauce it’s served with.

A spring dinner that takes 15 minutes to prepare! Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes the fish to roast.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

Adjust the heat in this riff on Thai tom kha gai to your liking—use one chile for mild heat, two for medium, and three if you want sweat beading on your brow.

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

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

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.

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

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.

The fastest route to making salty, fatty, cured salmon at home. 

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.