All products featured on Bon Appétit are independently selected by Bon Appétit editors. However, when you buy something through our retail links, Condé Nast may earn an affiliate commission.

Grilled fish is one of the joys of summer, yet pulling off a perfectly cooked filet that doesn't stick and crumble on the grates can be elusive. But it's easy, says chef Nicole Gaffney, as long as you ...

Like all things you’ve never done before, grilling fish can be … challenging. Don’t expect perfection your first time out; do expect to learn and improve with every go-round. Why is fish hard to grill ...

Like all things you’ve never done before, grilling fish can be … challenging. Don’t expect perfection your first time out; do expect to learn and improve with every go-round. Fish is expensive and ...

Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — ...

1 center-cut salmon fillet, skin on (1 1/2 to 2 pounds) For the herb paste: 2 tablespoons finely minced chives 2 tablespoons finely minced tarragon 2 tablespoons minced shallots 1 tablespoon freshly ...

The technique I use for grilling salmon eliminates a common problem -- trying to remove the fish from the grill if the skin has stuck. Instead of individual salmon fillets or steaks, use a center-cut ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. “SOURCING IS 80% of cooking,” said chef Doug Psaltis. “I learned that ...

Grilled Fish with Mango Salsa remains a popular menu item at Bonefish Grill. It can be made with a wide variety of fish fillets, including salmon, mahi, trout or tilapia. The mango salsa pairs well ...

Any North Dakota angler who hasn't taken advantage of pike fishing this winter is missing out on the opportunity not only for plenty of action but to enjoy one of the most underrated table fare ...