Dinner Tonight: Pan-Fried Skate Wing with Capers

When dipped in flour, the skate wing crisps up beautifully and the capers take care of the rest. Sure, red pepper and shallots may add some color, but it's the briny capers that really carry the sauce and help balance the creamy flesh of the skate.

Bobby Flay's Skate Amandine with Preserved Lemon

Last week, when celebrating Julia Child's100th birthday, I started craving that famous dish that she described as an early culinary epiphany while in France: sole meuniere. It is one of the best and simplest fish preparations in the world, with its nutty brown butter and burst of lemon juice. Amandine is a variation that uses sliced almonds, and this recipe from Bobby Flay takes it a step further with preserved lemons in place of lemon juice.

Fish Piccata

This incredibly easy recipe yields tender, pan-fried fish fillets with a bright, caper-studded lemon-butter sauce.

Swordfish Milanese

One of The Greatest Ways to Cook Swordfish Today we make a fast and easy Swordfish Milanese with lemon asparagus and spicy caper cherry pepper brown butter.

Salt Fish Fritters (Stamp and Go)

A winning combination of salt cod, thyme, Scotch bonnet pepper, and scallion makes these crisp, savory fritters irresistible.

Pan-Seared Fish With Shiitake Mushrooms

A 20 minute meal of fresh fish in a lemon butter sauce with sauteed mushrooms.

Sole with Brown Butter, Beets, and Capers

Inspired by Lisa Elmqvist in Stockholm, this is a quick and elegant take on a Swedish dinner for two: whole lemon sole, brown butter sauce, sweet beets, and salty capers.

Fish with White Wine Sauce

An elegant, white wine sauce for fish that looks and tastes luxurious but is incredibly easy to make using a simple restaurant trick!

Flying Sea Urchin Pasta with Fish Roe and Chives from 'The Catch'

I had my first bite of raw fish sushi in high school, but it wasn't until a couple of years ago that I finally persuaded myself to try uni. The delightfully pure saltiness of the roe was a surprise; its subtle, oceany richness captivated me, and I've been eating it at sushi joints ever since. Until this week, however, I had never brought some home to cook with myself.

Dinner Tonight: Pan-Roasted Whole Fish with Olives

I turned to Mario Batali for this recipe from his book Molto Mario. The sauce is marvelous: black olives, capers, white, and lemon zest are spooned into the skillet after the fish gets a thorough searing over high heat. In the oven, it practically melts with the pan juices.