Simple Grilled Halibut

A perfectly grilled piece of seafood can be a glorious thing—light and fresh, with a delicious simplicity. This basic halibut recipe incorporates all our best tips for getting grilled fish fillets right.

Butter-Basted Sous Vide Halibut

Halibut cooks more like a thick steak: well-browned on the outside with a juicy, tender center. Cooking sous vide can help you nail that medium-rare center every time.

Lemon Honey Glazed Salmon

This Lemon Honey Glazed Salmon is simplicity at its best - seasoned salmon with the most incredible lip smackingly delicious honey lemon sauce. Super quick!

Whole Roasted Fish With Fresh Herbs and Lemon

Roasting fish whole is one of the easiest, most delicious ways to cook it. Cooked on the bone and in its skin, the meat remains more tender and juicy than fillets or steaks do.

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.

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.

Skillet Halibut With Charred Corn Salad

A quick charred corn salad flavored with tomatoes, jalapeños, and mint, served with simple sautéed halibut.

Baked Fish with Lemon Cream Sauce

Tender juicy baked fish with lemon cream sauce, all made in ONE baking dish in 15 minutes! The sauce is incredible - fresh, light yet creamy.

Pan-Seared Fish With Shiitake Mushrooms

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

Salt-Baked Whole Fish With Fresh Herbs

How (and why) to roast a whole fish in a salt crust, resulting in a fish that's juicer than its plain whole-roasted counterpart.