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 and scale it. If you cannot find whole red snapper,...
Author: Michael Schlow
Author: Judy Harmon
Author: Sergio Remolina
Author: Crystal Cook
Author: Diane Kochilas
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, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
Author: Marian Burros
Author: Marsha Klein
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
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 the cocktail hour.
Author: Alison Roman
Author: Kris Wessel
Author: Michelle Bernstein
Author: Maguy Le Coze
Author: Peter Rasmussen
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 regular, means it's better for you, too.
Author: Donna Hay
Author: Keith Griffin
Author: Steve Johnson
Author: Nancy Oakes
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek
Author: Floyd Cardoz