This crowd-pleaser, bursting with Thai flavors and boasting a bit of heat, is one of my favorite destinations for baby bok choy.

Salt is a useful ingredient when cooking fish, because it’s very hard to dry out fish baked in salt.

Just about anything encrusted in salt tastes great.

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

Unlike fried calamari, cutlets are crispy without deep-frying.

Claire made the dish with canned tomatillos and frozen bass (she was upset), which she cooked in the oven. When Steven makes her dish, he chars the salsa ingredients on the coals and cooks the fish on the grill.

Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method.

A fresh take on pan seared scallops comes from the kitchen of State Road restaurant.

Nothing says New England like some fresh striped bass for dinner, and adding lobster to the mix makes it even better.

From The Bluefish Cookbook comes an awesome taco with a variety of textures.