Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean...
Author: Sergio Remolina
Author: Judy Harmon
Author: Crystal Cook
Author: Michael Schlow
Author: Diane Kochilas
Author: Marian Burros
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down,...
Author: Chris Morocco
Author: Marsha Klein
Author: Peter Rasmussen
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.
Author: Alison Roman
Author: Kris Wessel
How to pull off an elegant, effortless date night? Make the rich seafood broth the day before, then sear a couple pieces of fish and reheat the stew during...
Author: Alison Roman
Author: Michelle Bernstein
This dish is a regular on my weeknight dinner roster-it's delicious! Using quinoa instead of a regular breadcrumbs, and sweet potato wedges instead of...
Author: Donna Hay