Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
A recipe for Chinese salt and pepper fish, using halibut. Really any fish fish works, but the key is really good black pepper.
A fish stew featuring fantastic Southern ingredients: Gulf fish, hominy, black-eyed peas, Conecuh sausage. Any fish works in this recipe.
A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
A recipe for Cajun seafood gumbo: This is a dark roux gumbo with shrimp, fish and either crab or some smoked fish.
Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
Most people don’t think you can make barbecued fish. You can. Slow and low over smoky heat is actually an ideal way to cook any fish.