1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

His Restaurants: Pasjoli and Dialogue, both in Santa Monica, Calif. What He’s Known For: Matching classical technique with out-of-the-box thinking. French-leaning menus driven by Southern California ...

It’s safe to say that we are fully into fish season. Once the weather turns consistently hot, fish is consistently appealing because of both its quick cooking time and light, flaky texture. White fish ...

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

Preheat oven to 375 degrees. Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put ...

In her new cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorna Jones Books, 2019), chef-author Gabriela Camara of San Francisco’s Cala relays how this traditional, whole butterflied ...

The first time he ever cooked in competition, Chef Tenney Flynn's of GW Fins, representing Louisiana, took second prize in the Great American Seafood Cookoff of 2007. His recipe features two types of ...

One secret ingredient in the intensely flavorful jerk marinade: a splash of good rum. Red snapper, native to the Caribbean, is a highly prized fish known for its lean white flesh, moist texture, and ...

After all that creamy soup last time around (Elia’s Mushroom Crème), I thought it was time for something that just screamed healthy! I poured through the Top Chef Cookbook and found Harold’s steamed ...

When I’m cooking a classic Louisiana dish, I feel like I've taken a step back in time. It has something to do with the way the aroma of the dish fills my house. Often, the scent is a throwback to my ...

Pan Seared Red Snapper with Mango Salsa is an easy restaurant-quality main dish, which you can have on the table in less than 20 minutes. This healthy and flavorful red snapper recipe is perfect for a ...