Serves 4

Serve this stir-fry with steamed white rice.

Serves 6

We prefer our tuna served rare or medium- rare. If you like your fish cooked medium, observe the timing for medium-rare, then tent the steaks loosely with foil for 5 minutes before serving. To achieve a nicely grilled exterior and a rare center, it is important to use fish steaks that are at least 1 inch thick.

Serves 6

This recipe is for making paella in a Dutch oven (the Dutch oven should be 11 to 12 inches in diameter with at least a 6-quart capacity). With minor modifications, it can also be made in a paella pan (see instructions below). Dry-cured Spanish chorizo is the sausage of choice for paella, but fresh chorizo or linguiça is an acceptable substitute. Soccarat, a layer of crusty browned rice that forms on the bottom of the pan, is a traditional part of paella. In our version, soccarat does not develop because most of the cooking is done in the oven. We have provided instructions to develop soccarat in step 5; if you prefer, skip this step and go directly from step 4 to 6.

Serves 6

Try to purchase fillets of similar size. If using smaller fillets (about 3 ounces each), serve 2 fillets per person and reduce the baking time in step 3 to 20 minutes. We strongly advise against using frozen fish in this recipe. Freezing can undermine the texture of the fish, making it hard to roll. Fresh basil or dill can be used in place of the tarragon.

Serves 4

Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn’t ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake the salmon as directed in step 3.

Serves 4

Cook Time 35 minutes

Shopping Tip: Buying Whole Fish The key to cooking a whole fish on the grill is buying a whole fish that is unquestionably fresh. At the market, look for fish that smell clean and like the ocean, not fishy. Also, the eyes should be clear, not cloudy. We’ve found that fish larger than 2 pounds are hard to maneuver on the grill and are not good candidates for grilling. If the fish are a little larger than what we have called for (between 1 1/2 and 2 pounds), simply grill them a minute or two longer on each side. If the fish are smaller than 1 pound (whole trout, for example), use four whole fish (to serve four) and cut the cooking time down by 5 minutes or so.

Note: Snapper, bass, trout, mackerel, pompano, and bluefish all work well here. For added flavor, brush extra-virgin olive oil on the fish in place of the vegetable oil and fill the cavity of the fish with fresh herbs and lemon slices. You could also season the fish inside and out with a dry rub or a wet rub. To clean and oil the grill just before cooking the fish, dip a large wad of paper towels in vegetable oil, grab it with tongs, and wipe the grate thoroughly to lubricate and prevent sticking. This will also clean off any remaining residue from previous grilling.

Serves 4
Fresh crabmeat will make these crab cakes taste even better. With packaged crab, if the meat smells clean and fresh when you first open the package, skip steps 1 and 4 and simply blot away any excess liquid.

Serves 6 as an appetizer

Serve shrimp with crusty bread for dipping in the richly flavored olive oil. The dish can be served directly from the skillet (make sure to use a trivet) or, for a sizzling effect, transferred to an 8-inch cast-iron skillet that’s been heated for 2 minutes over medium-high heat. We prefer the slightly sweet flavor of dried chiles in this recipe, but 1/4 teaspoon sweet paprika can be substituted. If sherry vinegar is unavailable, use 2 teaspoons dry sherry and 1 teaspoon white vinegar.

Serves 6

Try to purchase fillets of similar size. If using smaller fillets (about 3 ounces each), serve 2 fillets per person and reduce the baking time in step 3 to 20 minutes. We strongly advise against using frozen fish in this recipe. Freezing can undermine the texture of the fish, making it hard to roll. Fresh basil or dill can be used in place of the tarragon.

Serves 4
Fresh crabmeat will make these crab cakes taste even better. With packaged crab, if the meat smells clean and fresh when you first open the package, skip steps 1 and 4 and simply blot away any excess liquid.