The perks of tasting menus: Part of the fun is the element of surprise, and part is being served something that you wouldn't ordinarily order—and discovering a new, unlikely favorite. That's how it happened with me and the Grilled Trout ($22) at Il Casale. More

What's on the menu at Cap'n Mike's? Lox sandwiches, soups, salads and a very special tea from the Hopi Indians. They make their own cream cheese, use Acme organic sourdough, and almost all the produce comes from market farmers. Mike ("The Cap'n") was a Methodist minister before getting into the smoked fish biz. More

When most people think of food from Wisconsin, they think cheese or beer. While living in Milwaukee ten years ago, I found out that fish fry should also make this list. Each Friday night, many Wisconsin restaurants offer fish fry specials. Where I grew up in upstate New York, fish fry meant New England-style hot dog buns containing long, thin pieces of breaded cod with red cocktail sauce smeared lightly on top. Not so in Milwaukee. There, it's all about a plate of beer battered fish, potato pancakes and, often, a slice of rye bread. More

There's something special about a hash made with smoked fish. It's the kind of brunch that fills you up but doesn't weigh you down, which is perfect for those of us who want to eat a big brunch and then go barefoot water skiing (something I've been meaning to do). More

One question I hear all the time is, "Do you have any suggestions for a dinner for two? I'd like to make dinner for my boyfriend/girlfriend/husband/wife." These simple, delicious, two-serving recipes for lemon-marinated halibut, spinach with pine nuts and raisins, and individual blueberry cheesecakes should fit the bill. More

This recipe is incredibly simple, just a stove-to-oven technique with basic herbs. But with a great fish, that's all you need. More

I've never had a problem firing up the fryer for a weeknight meal, especially when catfish is involved. But even I realize that it can be a pain. On the other hand, this baked version from Damon Lee Fowler's New Southern Kitchen couldn't be easier. After a dip in whisked eggs, the fillets are coated in a mixture of cracker crumbs and fresh pecans, before some melted butter is brushed on. Then all you have to do is bake them for 10 to 15 minutes—no pot of oil needed. More

I'm always on the lookout for sauces to paint on salmon roasted over high heat—I love the way fish tastes with a caramelized exterior, and the process is one of the quickest, simplest dinners around. Soy sauce, sesame oil, and other Asian condiments are obvious choices, but I was drawn to this combination from Real Simple. Who knew maple syrup and mustard would work so well together? More

For a deboned fish head's soup, I like salmon heads. You can use any fish head you like, so long as it's large and meaty enough to be worth your time, but if you use salmon heads, consider dill and cream. The procedure is easy enough—sauté some onions or leeks, add the salmon heads and dill and some potatoes or other vegetables, if you like. Simmer, then separate the fish meat from the bones and reintroduce the morsels of tender salmon to the soup, along with more dill and cream. The taste of the stock is fishy without being too overwhelming, especially since it's enriched with cream. More

For a quick dinner, it's hard to beat fish—it doesn't benefit from long cooking processes like braising, so as long as you avoid overcooking, it's rather hard to mess up. Especially when, like in this recipe, you smother it with a creamy concoction made with two kinds of mustard. More