Bass

This elegant fish dinner comes together in just 15 minutes.

I like this one because it's a one-pan dish—you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all—a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel—sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.

Chicken, seafood, glass noodles, and vegetables get briefly poached in dashi-based broth. Cutting the ingredients into uniform pieces ensures they cook in the same amount of time.

"Oven-fried" fish fingers, coated in panko and pumpkin seeds, are the perfect taco filling.

The type of fish you use is less important than its quality. Black bass, striped bass, and fluke all translate well; ask your fish guy for what's freshest.

This upgraded version of the classic fish sandwich has a light-as-air tempura batter, punchy tartar sauce, and spicy slaw.

Choose the best-quality fish for this simple ceviche.

"Anytime you grill or pan-fry fish," O'Connell says, "it's essential to thoroughly dry it before adding your fat."

"Don't dump a bunch of sauce on your crispy skin— you'll ruin it. Put your sauce on the plate and place the fillet on top."—Donald Link

Flavor fish fillets with the Middle Eastern spice mix za’atar and then serve over couscous and sautéed greens for a totally satisfying 22-minute meal.

You can use any firm fish and fresh shellfish you like for this brothy stew. (A little crabmeat is a luxurious addition, as well.) Make the base a day in advance for a low-stress Christmas dinner.

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

I could eat a simple bowl of rice, black beans, salsa, and cheddar cheese any day, but this recipe takes that concept to the next level. Taco Rice gives this casserole an ultra-flavorful base to build upon and a mélange of vegetables provides more texture and flavor than you can shake a maraca at. A little cheddar cheese thrown on top is like icing on the cake to this yummy Southwest casserole. So come on, get your veggie on!

In every good restaurant kitchen, there's a combination of thrift and innovation. We always have a dish like this chowder on the menu because when we portion fish for main courses, there are inevitably some pieces of our excellent, sushi-quality fish too small to serve on their own. And that is another great reason to buy your fish whole: not only can you save the bones and head for fish stock, but you'll be generating two meals from one shopping trip. We call it chowder to give the idea of a hearty, chunky fish soup (sea bass, shrimp, mussels) with a lot of texture from vegetables. Our version shows off kabocha squash and ají dulce peppers. These are specific varieties of squash and pepper that I search for at the Greenmarket for their deep flavor and beautiful aroma. If you can't find these, use another variety of squash and mild pepper.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.

Serving a perfectly cooked, crisp-skinned piece of fish in a seasoned lime broth lets you get a spoonful of bright flavor in every bite.

This dish originates from Bizerte, the northernmost city in Africa. It is sweet and spicy and beautifully aromatic. It is adapted from a recipe kindly given to us by Rafram Hadad. Serve it as a main course with some plain rice or couscous and something green, like sautéed spinach or Swiss chard. Dried rose petals are available in Middle Eastern stores and also online.

Juicy lemon segments balance out the salad of briny olives, salty capers, and fragrant oregano that tops this quick and easy fish dish.

The miso marinade lightly cures the fish, which results in a pleasantly firm texture and great flavor.