It's time to embrace whole fish, which make for easy roasting or grilling. Plus, the bones keep the meat tender and flavorful. Leave gutting and scaling to the fishmonger. To serve the cooked fish, peel back the skin, and starting at the backbone, lift the top fillet from the bone with a metal spatula. Then discard the skeleton, freeing the second fillet.
Recipe: Roasted Whole Teriyaki Snapper