Thai cooks love tilapia for its versatility. "You can steam it, fry it or grill it," Andy Ricker says about this mild white fish. At Pok Pok, he stuffs whole fish with lemongrass, encases it in a salt crust, and cooks it over a charcoal fire. Be sure the heat stays relatively low, or the crust will burn before the fish is ready to emerge, moist and fragrant.Plus: F&W's Fish and Seafood Cooking Guide More Grilled Seafood Recipes
For light, simple, grilled-fish dishes like this one, look to a region famous for grilling seafood: Galicia, on Spain's Atlantic coast. Crisp and lemony Albariño, Galicia's iconic white wine, is ideal here.