A recent purchase of beautiful cod loins at The Net Result inspired me to make a version of a recipe I created for one of my books called Chilmark Harvest Chowder. That one used end-of-season-veg, but this one is a little more season-less, though it does require corn and I thoroughly cheated on this and used corn from the grocery store off-season.  (Oh, well.) 

This quick weeknight fish dish is so flavorful it could double as entertaining fare.

Sam Sifton's technique for nicely crusted fish gives the classic fish taco a lift. Make a quick salsa and a little crema, warm up the tortillas, and invite your friends.

Deep-frying is the best way to serve these tasty little white fish. Serve with lemon and tartar sauce.

In this recipe from Ellie Krieger's book Whole in One, cod fillets are simmered in a sumptuous broth that’s made magically golden and aromatic with a generous pinch of saffron, along with onion, carrot, fennel, white beans, and thyme.

For this all-in-one sheet pan dinner, give the vegetables a head start, then add the fish towards the end of cooking.

Sear-roasting is a great technique for cooking any firm fish, but the real star in this dish from chef Michael Brisson is the saffron-horseradish cream sauce.

This beautiful dish from Chef Carolos Montoya tastes like the essence of late summer

Bouillabaisse is a traditional French fishermen’s stew that easily picks up a Vineyard personality.

For perfectly cooked fish filets, try sear-roasting, a great chef's technique that works equally well for home cooks.