Fish may come to the dinner table in any number of ways, from baked and broiled, to grilled and roasted. Pan sauteed fish, one of simplest ways to cook small whole fish, is tasty, too -- particularly when its delicate flavor is enhanced by the taste of real butter. As long as the fish you cook is as fresh as you can get it, it will be hard to go wrong with any kind of meal fashioned around delicious fish. Mark Bittman's recipe for "Crisp Cod (or Other Fish Steaks) with Orange Sauce," from "How to Cook Everything: 2,000 Simple Recipes for Great Food," reprinted here about a year ago, is back because so many of you told me that it is one of the best fish dishes you ever made. Laced with fresh orange juice and fresh-grated orange peel, it's hard to argue with the merits of a recipe that can be prepared with so many different species of fish. So, for those of you who may have missed the recipe the first time around, or haven't yet had a chance to try it, here it is again. For folks who enjoy the piquant flavors characteristic of Mexican cuisine, "Los Cabos Red Snapper," named for Mexico's largest and most popular sports fishing destination is offered. Made with RoTel brand Diced Tomatoes with Lime Juice & Cilantro, the spice in the dish can be easily adjusted according to preference, and the cheese topping is optional, but oh, so nice. Should you need some pointers on pan frying fish in butter that doesn't burn, check out the directions for sauteing fresh trout in clarified butter -- a useful ingredient to have on hand whether you're frying fish, or scrambling eggs. People are always telling me they should eat more fish. Recipes like these should make goal that easy.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at firstname.lastname@example.org.