Snapper, a popular white-fleshed fish with a firm texture and mild flavor, is great for all kinds of preparations: grilling, searing, frying, braising, steaming, and more. Gray snapper and yellowtail or rainbow snapper wild-caught in the U.S. are among the most ocean-friendly choices.
Serve pan-seared snapper fillets on a bed of red pepper, avocado, jalapeno, and parsley salsa. Adjust the salsa according to your tastes with different herbs (basil or cilantro) and chiles (poblano or habanero).
Tuck sliced limes and garlic into the cavity of a whole snapper, then wrap the fish in parchment paper to roast in the oven. Serve the fish with spicy cilantro-lime dressing on the side.
Chef Mike Price stuffs whole snapper with a lemon-garlic mixture and sprigs of fresh thyme. While grilling the fish, he brushes it with garlic oil to add more flavor. Serve the fish with grilled preserved lemons and spicy sauteed escarole and fennel.
Tamarind nectar -- available in Latin American and Indian grocery stores -- gives this dish its incomparable tangy-sweet flavor. Combine diced mango with jalapeno, raisins, ginger, cinnamon, and cider vinegar to make the accompanying chutney.