Arctic Char

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

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

This savory soup is just what you need in the depths of winter.

Crisp-skinned fish isn’t about high heat.

Slow-roasting fish is to cooking seafood what bumper lanes are to bowling: the definition of foolproof—and still pretty fun.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

This light but richly flavored broth is good with any fatty, skin-on fish fillet, such as Arctic char or sea bass.

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.