5-Minute Miso Glazed Salmon

This is one of the easiest, least messy, fastest ways to cook salmon. Once you have it marinated, it's a matter of minutes in the toaster oven or broiler before it's ready to eat.

Miso Fish (Just 4 Ingredients!)

This miso fish comes together with just 4 ingredients. All you need is white miso, mirin, sesame oil, and neutral oil. It’s also REALLY easy. 

Quick and Easy Broiled Bluefish Fillets With Lime Aioli

A rich and juicy fish that's almost impossible to cook to the point of dryness, bluefish is practically custom-built for simple preparations like this one, where it's rubbed with a lime- and chile-spiked aioli, roasted until tender, then quickly broiled until browned on top. It's so easy, you can have it on the table in under 30 minutes.

How To Marinate With Miso

Miso marination is a technique that was traditionally used to preserve fish for its long journey inland. Preservative properties aside, when food is marinated in a mixture of miso and alcohol, the items assume the unique flavor of the miso itself.

Japanese Miso Salmon (Barbecue or Bake)

This Japanese Miso Salmon is 4 ingredient magic at its best. This classic Japanese miso marinade is a family recipe suited to a side of salmon or fillets. I joke that Nobu, on the most famous Japanese restaurants in the world, stole my mother's recipe.

Pan-Seared Fish With Shiitake Mushrooms

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

The Easiest Crispy Pan-Seared Fish

Fish is notoriously tricky to pan-sear. It sticks to the pan or turns tough and stringy. This method—breading it on just one side—solves both of these problems with one easy stroke.

Marinated and Broiled Sardines

Cooked properly so that the flesh has only begun to flake, the flesh is tender and not very fishy at all. If you can get sardines that are very fresh, the easiest thing to do is to grill or broil them so the skin chars a little.

Roasted Blackfish with Olives and Sage Recipe | Cook the Book

For all of the great-for-you reasons there are to cook fish (healthy! full of omega-3s and vitamins! low fat!), there are an equal number of reasons why many home cooks shy away from our scaly friends from the sea—too delicate, lack of cooking confidence, the stinky factor, and sustainability questions. This Roasted Blackfish with Olives and Sage from Melissa Clark's Cook This Now sets out to calm all of our fish-cooking worries.

Cod Milt

Sacs of cod milt are most accurately likened to pork brains. Steamed, milt is as soft as an egg custard; pan-fried, the surface crisps up while the interior remains creamy.