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,...
This is a classic preparation for a whole steamed fish. Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year.
Author: Hsiao-Ching Chou
Author: Sergio Remolina
Author: Michael Schlow
Author: Crystal Cook
Author: Judy Harmon
Author: Diane Kochilas
Author: Marian Burros
Author: Keith Griffin
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
Author: Marsha Klein
Author: Michelle Bernstein
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: Norman Van Aken
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
The fennel seeds turn into an aromatic, crunchy crust on the skin.
Author: Camille Becerra
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: Mireille Guiliano
Author: Maguy Le Coze
Author: Kris Wessel