Fish

Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

For perfectly cooked halibut, all you need is a kiss of high heat from a grill or cast iron pan and a simple vinaigrette. This version is served with a juicy tomato salad.

Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.

A crisp, assertive salad of shaved radishes and parsley provides an addictive counterpoint to these fennel-rubbed, fire-kissed pork chops.

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too.

This Hawaiian poke-style tuna rice bowl is packed with delicious, umami-rich protein.

Don’t fuss with the salmon too much once it’s on the grill: Let the flesh naturally release from the grate before attempting to turn it. You can also use the tare marinade for any cut of salmon.

If there is one time we’d want to cheat and cook something indoors, it would be to make a pot of rice to soak up the extra dressing in this snapper recipe.

A kicky chile-lime dressing wakes up your weeknight salmon.

Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa—the best part is that most elements can be made ahead.

This is a variation on the OG version of the dish—so feel free to experiment.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.