Fish

Cooking the fish in olive oil makes it amazingly moist.

Quick preserved lemon (it cooks for ten minutes) adds a fresh hit of flavor to this warm salad.

The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.

Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines.

I'm a huge fan of small fish such as anchovies, baiting, and, of course, sardines. Unfortunately, when many Americans think of sardines, they picture tiny fish drowned in oil, or some other saucy mixture, packed side by side in a small, flat can. But fresh sardines are a wonderful fish, nothing like their canned counterparts. Typically 5 to 6 inches in length, their flesh has a quite delicate flavor. If you can find them, sardines imported from Portugal have the best flavor. Because of their small size, it is easiest to leave on the skin of sardines—it also imparts a great flavor. That said, remember that it is extremely important to wash the sardines very well, rinsing off all their scales under cold water. Scoring the skin will allow the fish to more easily soak up the flavorful marinade. Don't marinade the sardines for any longer than 2 hours or they will become mushy and pasty. Just enjoy them as soon as they're done marinating, with a silky dollop of crème fraîche or sour cream.

This recipe epitomizes what a great ceviche should be—crunchy, sweet, savory, tart, and rich all in one bite. Corvina, a type of sea bass, is the most widely used fish in South America for ceviche, and is very forgiving for the novice. Its firm, lean flesh holds up better to acid and is easy to either thinly slice or dice. The combination of sweet potato and raw marinated fish is common in Peru, although there the potato might be roasted whole, sliced, and served fanned at the edge of a plate of ceviche similar to this crunchy, tart version. As you eat the marinated fish, pull away bites of sweet potato from the edge of the dish and enjoy both components at once. Don't be swayed to leave out the sweet potato garnish—you must try both the tart, firm fish and the potato in the same bite to really understand and savor how they work together. Leftover sweet potatoes make a great side dish for spicy foods.

Tomatillos are usually the star of salsa verde, but pureed zucchini makes a surprisingly convincing stand-in.

The sweet-tart pan sauce is a perfect partner for a rich fish like salmon.

Most freshwater and ocean fish can be marinated for only 30 minutes at most—or they turn opaque and are essentially "cooked" before you even go out to the grill. The exception, though, is strong-flavored, oily fish like amberjack, bluefish, salmon, mackerel, marlin, mullet, or even our old standby, farm-raised catfish, which can stand up to longer marinating. In fact, marinating these oily fish for a longer time makes them taste even better. Our Japanese-style marinade is not too acidic—it's the acid from citrus juices or vinegar that can "pickle" fish in minutes. Soy sauce and sake add a spirited flavor. Sugar and mirin, a sweet Japanese wine, give a glazed appearance to the finished dish. And fresh ginger makes it all come together.

The fillets are cooked in foil packets with a mix of herbs, citrus, beer, and wine, then served with maque choux, a Cajun succotash.

To make sure the fish doesn't stick to the grill, it's cooked in a metal grilling basket. You can use a fish-grilling basket or an adjustable or flexible grilling basket. The key is to use a basket that keeps the fish secure without smashing it. Look for grilling baskets at housewares and kitchen supply stores and online at cooking.com.

Great with the Caveman Porterhouse or with chicken, fish, or lamb.

Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking. They get the flavor of the wood plank on one side and a burnished golden color and smoky flavor on the other. An indirect fire is used to slowly cook the whole fish through. Char, in flavor and texture a cross between trout and salmon, is best planked whole. It's easier to fillet after it is cooked and stays moister that way. This method can be used with fish fillets and steaks, too. Whenever you grill fish, grill lemon halves alongside. The little bit of browning adds flavor, and the heat makes the lemons burst with juice. Suggested plank: 2 cedar grilling planks, soaked in water for at least 1 hour
Suggested wood: Sugar maple or apple chips, or chopped corncobs

Serve this with jasmine or basmati rice on the side.

Grated zucchini gives these fritters a fresh flavor and a tender texture. Excellent served with Champagne.

If black cod isn't available, a firm white fish, such as halibut or barramundi, would also work well.

Making your own coarse fresh breadcrumbs takes just a minute; see "Test-Kitchen Tip" at the end of the recipe for the how-to.

Guam has a hyperactive barbecue scene, with an annual festival that gives away tens of thousands of dollars in prize money. No family or social event is complete without the firing up of a grill (often half of a 55-gallon drum). Given Guam's proximity to the Philippines and Japan, it comes as no surprise that soy sauce, ginger, and wasabi should figure prominently in the local grilling. Here's the Pacific Island version of a grilled blackened tuna from my Guamanian barbecue buddy, Steven Cruz. The tuna is crusted with Old Bay seasoning. (OK, it's a long way from Baltimore to Guam, but apparently this Maryland seafood seasoning enjoys great popularity on the island.) Ginger, wasabi, and chiles give the dipping sauce a triple blast of heat.

A coating of egg and panko (rather than a heavy batter) makes these lighter than the average fish stick. Plus, they’re sautéed rather than deep-fried.

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day.