Snapper

Barely cracked peppercorns toasted in generous amounts of brown butter make one of the easiest, tastiest finishers for simply seared fish.

Inspired by Greek avgolemono, this versatile stew is a seafood party with a lemony punch in a creamy broth enriched with eggs.

A buttery pan sauce leaning on pantry staples takes less than 10 minutes to make, and it goes great with lean proteins and hearty vegetables alike.

This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.

A showstopping whole fish is a Lunar New Year staple. Assistant food editor Jessie YuChen’s version is straightforward yet stunning, doesn’t require any special equipment, and did we mention it’s absolutely delicious?

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

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

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. 

This sweet-and-sour glaze is good on fish, chicken, ribs—you name it. 

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.

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

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

This sweet and sour pine nut topping is gonna go on everything you grill this summer.

You don’t need a culinary school degree to cook fish with skin as crunchy as a potato chip.

The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.

Roasting fish fillets that have been oiled and seasoned is a fail-safe, hands-off technique with big flavor payoff.

The ceviche at Lil' Deb's Oasis in Hudson, NY, changes on a daily basis in an ever-evolving experiment of colors and flavors. The restaurant uses only locally caught fresh fish, so, in order to re-create at home, buy the highest-quality ingredients you can find.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

You can use whatever semifirm white fish you like. Not a fan of snapper? Try sea bass or striped bass.

Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.

Angela Dimayuga of Mission Chinese Food likes using whole dried ashwagandha root in this clay pot dinner.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Dorade is also known as sea bream and orata; you can substitute with red snapper or black bass.