Mark Bittman: How to Cook Fish

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Make fish delish

The key to getting fish right is knowing what to buy. That's why we're so grateful for Mark Bittman, who streamlines the process by dividing all fish into three basic groups: thick fillets, thin fillets, and steaks. Learn your types and you can do any recipe with whatever fish is freshest at your market—no more hunting down a certain species just to make dinner.

So start with what looks good and use it in one of these incredibly great recipes.

Next: Thick fish fillets