Show me someone who doesn’t love crispy fried fish, and I’ll show you someone who doesn’t like fish . . . period. But not all fried fish are equal. Some recipes call for so much batter that the fish inside is almost an afterthought. Batter is there for two reasons. First, crisp and crunchy are surefire additions to the pleasure of pretty much any food.

If you ever want something different for a big family meal at Christmas or Easter (or whenever), this is as dramatic a presentation as any turkey or standing rib roast. Encasing the fish in wet salt seals all the moisture in so it’s pretty hard to dry out the fish.If you don’t have an oven big enough to hold the whole fish, you can cut off the tail and/or the head and wrap the ends of the fish in tin foil.

Deveining shrimp means taking off the shrimp shell and the vein that runs along the back. This video shows you how to devein and peel shrimp with a deveiner and a tiny fork.

This easy tuna recipe, which has a faintly sweet and heartily spicy glaze, keeps the tuna moist and infuses it with some of the sauce flavors. If you don’t have a pan big enough to cook all the tuna steaks at the same time, use a smaller skillet, and cook the tuna in batches. Preparation time: About 15 minutes Cooking time: About 15 minutes Yield: 4 servings 4 tuna steaks, each about 6 to 7 ounces and 3/4-inch thick Few dashes of salt and pepper for each steak 2 tablespoons butter 1 cup white wine or white grape juice 1 tablespoon red chili paste 1/2 teaspoon dried ground ginger 1 tablespoon brown sugar 1 tablespoon dark sesame oil Season both sides of the tuna steaks with salt and pepper.

This herb-seasoned mahi mahi is a tender and flavorful fish dish with a simple coating of bread crumbs. Serve this herbed mahi mahi recipe with several green vegetables and rice. You can substitute flounder, halibut, red snapper, or almost any other fish, if you prefer. Preparation time: 10 to 15 minutes Cooking time: 20 to 25 minutes Yield: 4 servings 1 lemon 2 cloves garlic 1/2 cup fat-free or lowfat mayonnaise 1/4 cup fat-free Parmesan topping or grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 cup herbed bread crumbs 4 4-ounce mahi mahi fillets Freshly ground black pepper 2 tablespoons chopped fresh parsley Preheat the oven to 350 degrees F.

If you love grilled salmon or smoked fish, you’ll enjoy making (and eating!) this recipe on your covered charcoal grill. You cook this salmon fillet by using a cloud of steady smoke, made by throwing handfuls of pre-soaked wood chips over the coals, to permeate the dry-cured salmon’s delicate flesh, infusing it with incomparable flavor.