Pan-Seared – Perfect for crispy, golden skin! Just heat oil in a pan, season your fish, and cook skin-side down for a few minutes before flipping. Works great with salmon, tilapia, and cod.

Then, season with salt and spices inside and out, drizzle with olive oil, and grill for about 10 minutes per side, depending on the size of the fish. If you can learn how to cook a whole fish ...

The Fishwife Cookbook makes the case that we do, much in the way its namesake brand has made the case for premium tinned fish sold in eye-catching illustrated boxes. Written by Fishwife co-founder ...

Cooking time may vary depending on size. While the fish cook, heat vegetable oil in a small pan over low heat. Add minced garlic, remaining ginger and chiles. Sauté until fragrant, 1-2 minutes.