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Fish Varieties From the many varieties of fish, listed are 12 fish based on flavor, availability, cooking ease and popularity. Amberjack - Full flavor and firm flesh make amberjack, which stands up tom ore assertive flavors, ideal to grill, pan-fry, or broil. Amberjack is available fillets or steaks year-round. Arctic char - Arctic char, most often sold in fillets, has a distinctive pink flesh, with a rich flavor similar to salmon and steelhead trout. You can substitute arctic char for salmon in almost any recipe, and vice versa. Like salmon, this fish lends itself to most any cooking method. Catfish - Farmed catfish is available year-round and accounts for close to 99 percent of the catfish sold in the United States. Catfish's sweet flavor and firm texture make it ideal for grilling, roasting, pan-frying, and braising. It can also substitute for other firm-flesh fish, such as pompano. Cod - Is a flaky white fish with mild, sweet flavor, so mild in fact, those who are wary of seafood tend to gravitate to it. Cod is often used to make fish cakes and fish sticks and frequently appears in chowders and stews. Halibut - Popular because of its mild flavor, this flaky white fish should be prepared with subtle flavors that won't overwhelm its delicacy. Pacific halibut is available fresh from March to November. Mahi Mahi - Originally called dolphin fish, the Hawaiian name mahi mahi was adopted to alleviate confusion that this fish is related to the aquatic mammal. Popular because of its versatility, mahi mahi pairs well with fruits and spicy sauces. It grills, broils, pan-fries, and braises beautifully. Salmon - Most of what we get at the market is farmed Atlantic salmon. As salmon farming has become an increasingly bigger business, the fish has become more affordable. The high fat content of salmon keeps it moist when cooked by almost any method. Sole/Flounder - Although sole are actually members of the flounder family, the words sole and flounder are often used interchangeably. Sauté this flaky white fish with lemon and a little butter to enhance its delicate flavor. Swordfish - Popular for its mild flavor and meaty texture, fresh swordfish appears in markets year-round, usually as steak, and is best pan-fired or grilled. Tilapia - Has a firm texture and mild flavor that make it a great to combine with many other flavors. Readily available year-round, tilapia can be pan-fried, broiled, baked, or braised. Trout - Flavor ranges from subtle to sweet. Most of the trout sold at markets is rainbow trout. Prepare it simply to avoid masking its flavor. Tuna - There are many varieties of tuna, but the one most widely available tends to be meaty with an assertive flavor. This fish is ideal for grilling or searing. Many chefs think tuna is best seared on the outside and left almost raw inside. When overcooked tuna can be dry and tough.

Buying and Storing Fresh Fish Look for fish that is blemish free and neither slick nor soggy. Fresh fish will be firm and spring back when touched. The fish should smell subtly of the water from which it came. If it has a fishy smell, it is not fresh. Frozen Fish- Avoid any fish that has symptoms of freezer burn, such as brown or dry edges. Defrost frozen fish in the refrigerator overnight. Whole Fresh Fish- This is the most economical way to purchase fish. Look for clear, glossy eyes; shiny, red gills; and a firm body, free of any dark blemishes. The tail should not be dried our or curled. Storing Fish- Keep the fish as cold as possible until you are ready to cook it by storing it in the coldest part of your refrigerator. Fish Substitutions- If your recipe calls for Sole/Flounder you can sub turbot, plaice fluke or all varieties of sole/flounder. If the recipe calls for cod you could sub orange roughy. Arctic char can be subbed with steelhead trout, or salmon. Mahi Mahi can be subbed with grouper or monkfish. If you can't get red snapper try using halibut, walleye, or all other varieties of snapper.  Recipes Baked grouper with Chunky Tomato Sauce Ingredients for 4 servings: 3-1/2 cups chopped seeded tomatoes (about 4 medium) ¼ cup chopped green onions ¼ cup dry white wine 1 tablespoon chopped fresh basil 1 teaspoon capers 1 teaspoon bottled minced garlic 1 teaspoon fresh lemon juice ½ teaspoon salt ¼ teaspoon crushed red pepper ¼ teaspoon black pepper 2 teaspoons olive oil 4 (6-ounce) grouper fillets The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato topping. Use a heavy oven-proof skillet that can go form stovetop to oven. To seed a tomato, cut in half, hold each half in the palm of your hand, and squeeze gently. Preheat oven to 425 degrees. Combine first 10 ingredients in a medium bowl. Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425 degrees for 8 minutes or until fish flakes easily when tested with a fork. Yield: 4 servings (serving size: 1 grouper fillet and ½ cup tomato mixture). Asian Seared Tuna Salad Ingredients Salad: 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar 1 tablespoon mirin (sweet rice wine) 1 tablespoon honey 2 teaspoons grated peeled fresh ginger 1 teaspoon dark sesame oil 3 cups shredded napa (Chinese) cabbage 3 cups gourmet salad greens 1 cup diagonally cut snow peas ½ cup chopped green onions ½ cup shredded carrot 2 teaspoons sesame seeds, toasted Tuna: 1 teaspoon dark sesame oil ¾ teaspoon five-spice powder ¼ teaspoon salt 1/8 teaspoon freshly ground black pepper 11/2 pound yellow fin tuna steaks (about 1 inch thick) Garnish: 1 teaspoon sesame seeds, toasted To prepare salad, combine first 6 ingredients in a small bow. Combine cabbage and next 5 ingredients (cabbage through 2 teaspoons sesame seeds) in a large bowl. To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into ½ inch cubes. Drizzle cabbage mixture with soy sauce mixture; toss to combine. Place 2 cups salad on each of 4 plates; top each serving with ½ cup tuna cubes. Sprinkle 1 teaspoon sesame seeds evenly over salads.