Fish

Surf-and-turf like you've never had before—whole fried trout topped with crisp pieces of sweet and spicy pork. For a traditional Thai dinner, serve the mains and sides family-style with a large bowl of steamed jasmine rice.

In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.

Baking the crust first keeps it from getting soggy beneath the toppings.

Give your pan-seared salmon fillets a lemony pop with mustard-herb butter.

This dish takes the best of traditional choucroute garni—smoked pork married to sauerkraut that's had its bite removed by being simmered in wine with bay and juniper—and lightens it up, pairing it with another Alsatian favorite, trout, and transforming a stick-to-the-ribs dish into something fit for a first course. You'll be pleasantly surprised at how the slight acidity of the kraut and the smokiness of the bacon play up, rather than dominate, the fish's clean flavor.

Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress works great, too.

The whole beet—greens and all—is used in this clever, elegant main. Gremolata—a mixture of chopped herbs, garlic, and citrus peel—is the classic topping for osso buco. This garlic-free variation gives bright, fresh flavor to the halibut.

With sustainability in mind, we taste-tested a variety of domestic caviars. Trout roe had the pop and brininess we were looking for—and it was especially pretty.

Miso soup and quick-roasted mushrooms give Pacific cod a meaty umami boost.

Don't worry if the fat seems a bit high—it's mostly the heart-healthy kind from the fish.

A super-quick take on aioli, this garlicky sauce keeps the fish incredibly moist.

Russian blinis traditionally call for yeast, but our mini-pancake version is blissfully easy. Use as much or as little caviar as you like, depending on how indulgent you're feeling.

These spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat.

Martha mastered this classic dish during the couple's time in Italy. It's still one of her favorite recipes.

Braising is an excellent way to keep fish steaks moist and flavorful.

Pan-sear to crisp the skin, then pop the fillets in the oven to finish the job.