Ginger-Soy Cod en Papillote

Cooking fish en papillote (or in parchment packets) keeps it super moist and flavorful because it’s essentially steaming in its own juices. It’s important that the packets are sealed tightly; if you don’t trust your crimping skills, use a paper clip. You can assemble the packets ahead of time, and pop them in the oven when you’re ready.

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Poached Salmon With Yogurt-Tarragon Sauce

You don’t have to worry about drying out fish when it’s cooking in liquid! This preparation is so delicate and subtle—you can taste the aromatics that are in the cooking liquid, but it doesn’t take anything away from the flavor of the salmon. Remember that you’re poaching, not boiling: The liquid should be below the boiling point or the fish can get rubbery.

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Roasted Arctic Char With Carrots & Citrus

Roasting is a great hands-off technique—you can go take care of something else on your to-do list while dinner cooks. The dry heat concentrates the fish’s flavor but keeps the flesh perfectly tender. If you haven’t had arctic char, add it to your list. It tastes like a cross between trout and salmon. We used small multicolored carrots here, but any kind will do!

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Cioppino

This technique takes the intimidation out of cooking shellfish. As long as you add each type at its indicated time instead of all at once, you’ll end up with delicate, perfectly cooked clams, scallops, shrimp, and mussels. And the flavor of this stew is so rich and deep, you’d never guess it all comes together in about half an hour. This technique takes the intimidation out of cooking shellfish. As long as you add each type at its indicated time instead of all at once, you’ll end up with delicate, perfectly cooked clams, scallops, shrimp, and mussels. And the flavor of this stew is so rich and deep, you’d never guess it all comes together in about half an hour.

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Trout Meunière

It’s amazing what a hot skillet and a little fat can do for fish—golden and crisp on the outside, tender and flaky inside. This is a healthier version of a classic French meunière, which calls for up to 8 tablespoons of butter! The more modest amount of butter and oil called for in our recipe becomes part of the lemony sauce that makes this dish taste so much more elegant than the sum of its humble parts.

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Swordfish & Eggplant Skewers

Cleanup is practically nonexistent with grilling, and it adds a smoky nuance to food that enhances the natural flavor of both the protein and veg. Sturdy fish like swordfish, tuna, salmon, and halibut hold up great on a grill; delicate, flaky varieties like flounder and cod, not so much (they break apart and fall through the grates).

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