Articles
There are no articles currently tagged as relating to the term "Fish".
Tips
How to Easily Skin Fish
Skinning a fish fillet can be slippery and frustrating business. Here's a simple—and safe—way to help get a grip on the fish skin.
How To Store Salmon For Maximum Freshness
If you love fresh, never-frozen salmon but can't use it the same day you buy it, this tip will show you how to keep your fillets straight-from-the-market fresh for up to two days.
How-To's
How to Make Homemade Stock
Stocks are the foundation of classic cooking — they won't dazzle you with their good looks, but surely will with what they bring to your cooking endeavors. Simply follow our fundamental guidelines, including our six principles for making from-scratch stock, and you'll soon be creating amazing soups, stews, and more.
How to Flavor & Tenderize Meat and Vegetables with Marinades
Look around your kitchen, and you’ll see everything needed to add extra layers of flavor or to tenderize your favorite meal — vinegars, juices, milk, vegetables, spices, even wine. In this step-by-step tutorial we explain all that you should know about marinades and how they work . . . while you relax.
Learn All About Indirect Grilling
What is indirect grilling? It's bascially a technique that turns your grill into an outdoor oven so you can cook big items, like whole chickens, pork loins, pizzas, etc. So the next time you fire up the grill, follow these four simple steps, and take the indirect route to perfectly cooked meats, vegetables, and more.
How To Grill Fish
Does grilling leave you fishing for compliments? Have no fear, simply follow these three simple guidelines and five rules for grilling flawless fish fillets every time. Not sure what fish to buy? Read on. How should you prep the grill and the fish? That's covered. Not sure when the fish is done? Follow our test for doneness. This step-by-step technique article walks you through all you need to know about How To Grill Fish.
Deals
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Recipes
Grouper with Pico Salad
A meal of flaky fish paired with crunchy corn, juicy tomatoes, summery zucchini, and flavorful pico de gallo can be on your dinner table faster than you thought possible.
With a sweet, mild flavor, grouper fish is a perfect high-protein provider for your dish and is easily prepared when you’re short on minutes. When combined with a delicious salad of zucchini, tomato, corn, and Pico de Gallo, even the…
Grilled Salmon Rillettes
Grilled Salmon Rillettes are made from a marinated salmon fillet cooked on the grill, then flaked and mixed into a creamy concoction that preserves it and infuses it with flavor. The mixture goes perfectly on crackers or grilled crostini.
Hoisin-Glazed Salmon with Spicy Garlic Asparagus
We’re big proponents of dinners that feature fresh ingredients and can be made easily and quickly. Since you’ll save time by marinating Hoisin-Glazed Salmon during the day, you’re only 15 minutes away from this wholesome, Asian-inspired dish with Spicy Garlic Asparagus.
Tuna Noodle Casserole with artichokes and spinach
This is not your mother's Tuna Noodle Casserole. Our version incorporates spinach-artichoke dip for something special, and Boursin Shallot and Chive cheese sends it out of this world.
Feast of the Seven Fishes Soup
Get a taste of the Christmas Eve tradition from Southern Italy, the Feast of the Seven Fishes, all in one bowl of this indulgent seafood soup.
Seared Pepper Tuna with green peppercorn hollandaise
Brine-softened green peppercorns are featured in the seared tuna recipe infused with the velvety richness of the hollandaise to give it a decidedly sour-ish but not citrusy pop.
Grilled Salmon with savory-ish blueberry sauce
Grilled Salmon with savory-ish blueberry sauce is a surprising way to combine summer flavors into one super-nutritious entrée. The salmon’s richness pairs perfectly with the savory (yet sweet and oh-so-good) blueberry sauce.
Tuna Niçoise à l'Espagnole
The French mainstay, tuna Niçoise, shifts cultural allegiance in this Spanish-inspired version. Sherry vinegar and anchovies form the base of the vinaigrette, while smoked paprika adds depth and richness.
Watercress Salad with creamy smoked trout
What could be more natural than combining the flora and fauna of fresh flowing water? Accordingly, we're pairing watercress and trout in this sprightly spring salad. In a show of strength, watercress stands up to horseradish and smoked trout for an entrée that's both nutritious and full of flavor.
Pan-Fried Salmon with salted maple beurre blanc
This Pan-Fried Salmon with salted maple beurre blanc is a marriage of North American specialties. Salmon is a fish that crusts nicely, especially when seared with something sweet like maple syrup or maple sugar. The syrup is divided in this recipe, one part for the marinade and the other for the sauce.
Sea Bass en Papillote with olive gremolata
This sea bass dish uses the French cooking technique of en papillote [pah- pee-YOHT], in which fish is wrapped and cooked in parchment paper. Since the fish steams in the paper, no oil is needed to cook it, saving you fat calories.
Orange slices, fennel, and a little Pernod steam together to create a broth to moisten and flavor the fish. If you can’t find eco-friendly sea bass, try any firm white-fleshed fish, such as mahi mahi, and for the best results, use a thick cut of fish. Cooki…
Sole Meunière with almonds, minted mashed peas and shoestring fries
This Sole Meunière with almonds, minted mashed peas and shoestring fries is a cross-channel twist on old-school seafood cookery. It’s said that the “miller’s wife” or meunière {muhn-YEHR} created this age-old sole recipe that’s lightly seasoned, dusted with flour, and sautéed in butter. The sides make it a kind of English fish and chips meets a French butter sauce on a golden pan-fried fillet of sole. Pan-frying is the way to cook sole because you can keep an eye on the fillets so they won’t…