Seafood is an all-around champ: It’s flavorful, packed with protein and nutrients, and tends to cook quickly. Plus, there are so many varieties to taste. From flaky fish to firm shellfish, there is no ...

Easy-to-make grilled fish recipe — swordfish is used here but any firm fish will work. Use a well-seasoned griddle pan so the ...

Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. By Melissa Clark Eric Kim’s scallion-oil fish.Credit...Linda Xiao for The New York Times.

Recipes covered: 1) The Best Quick-to-Make Fish and Chips — Uses fresh flaky white fish (cod, haddock, or Australian flathead). Batter made in 5 minutes; fresh fish is recommended (frozen won’t yield ...

Maybe part of the problem is boredom. Because if you look at how many Americans prepare fish—broiled, steamed, fried—it’s totally un-fun. It’s not like that in other countries. Take, for example, ...

When I told Cecilia Chiang—perhaps the most important Chinese chef in American history—that I was hungry, the last thing I expected was for her to microwave fish for dinner. After all, Cecilia was an ...

Fish cooked in parchment paper feels a little 1980s-dinner-party, doesn’t it? But as my mom said when she saw me prep these parcels on FaceTime recently, “Did it ever go out of fashion?” No, it didn’t ...