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
There are no deals currently tagged as relating to the term "Fish".
Recipes
Red Pepper Jelly-Glazed Halibut
Want a sweet and sassy dish? Look no further than this pepper jelly-glazed halibut and Sautéed Bok Choy. The jelly lends a little sweet heat to the glaze, which does triple duty here, as a glaze for both the fish and bok choy, then as a dipping sauce on the side. It’s the perfect counterpoint to the mild-flavored, firm-fleshed fish.
Nutrient-dense, halibut is low in fat and high in protein. It’s also rich in B vitamins, potassium, and essential Omega-3 fatty acids, which help lower bl…
Spice-Crusted Tuna Steaks
When you’re looking to improve your diet and eat healthier, eating fish becomes a priority. This Spice-Crusted Tuna will set you on the right path to nutritious and delicious dinners.
First catch is tuna. Because it stands up to bold flavors, start by coating the steaks in crushed spices, then sear them in avocado oil. Not only does the oil unlock the spices’ flavors, it also boosts the monounsaturated (good) fat content, which delivers Omega-3 fatty acids. Besides being a source for …
Roasted Salmon with Asparagus & Parsley Salad
When it comes to #trendingdiets, paleo is a big one. People who fuel their bodies on this ancestral diet eschew agricultural-era foods such as grains, legumes, and dairy. Instead, they focus their eating efforts on items such as meat, fish, eggs, fruits, nuts, seeds, and veggies that were available to our hunter-gather ancestors.
This salmon recipe features just a few simple ingredients but imparts big, fresh flavor. Top the roasted salmon with asparagus, fresh parsley, and a paleo-f…
Salmon Burgers with Smoked Paprika Sauce
Swap ground beef for fresh salmon to make killer salmon burgers. Akin to a crab cake, these tender salmon patties will melt in your mouth with an explosion of fabulous flavors.
Salmon Tartare on Potato Crisps
Everyone is always looking for an impressive new appetizer, and this tartare is just the ticket. With potato crisps as the raft, the combination of crunchy and soft textures is sure to be a hit. But if you’re uneasy about raw salmon, don’t be. Freeze the salmon prior to dicing it up to kill any potential parasites, or buy prefrozen.
Seared Salmon with Green Pea Purée
No matter the cooking technique, salmon cooks up quickly, making it the perfect protein for a weeknight meal. Here, seared salmon, with its crisp exterior and flaky interior is perfectly set off by a creamy white bean and green pea purée and a tender green side salad.
Though searing salmon is simple, it can be intimidating; just keep in mind these three tricks to perfectly searing it. First, start with a super hot pan — let it get hot before ever adding the oil. Second, make sure to p…
Poached Salmon with Creamy Dill Sauce
Salmon is available year-round, thanks to farming techniques, so you can enjoy it any time you like. But now that it’s in season, wild-caught salmon is plentiful. And with all its nutritional benefits, including Omega-3 and Omega-6 fatty acids, if you haven’t already, it’s time to start including salmon in your diet.
Poaching is an underutilized cooking technique that’s perfect for fish fillets. Simply start the salmon in cold poaching liquid, rather than hot. Then bring it up to temp…
Cod Puttanesca
Puttanesca is said to have been named for the spicy “working ladies” of Naples. This potent sauce packs a spicy-salty punch of garlic, capers, olives, anchovy paste, and pepper flakes. Adding cod is a great low-calorie way to get more protein in this dish, plus it’s an excellent source of vitamin B12, and a good source of niacin, vitamin B6, and omega-3 fatty acids.
Crispy Cod Cakes with Rémoulade
There are a couple of factors to consider when making fish cakes. First is the type of filler. We found that the combination of cooked russet potatoes and panko bread crumbs works the best. Once the cakes are formed, it’s essential to let them chill before sautéing. This tightens up the eggs’ protein strands so all the ingredients bind together. In fact, you can chill them for several hours or even overnight, making this a great make-ahead recipe.
Olive Oil-Poached Cod
This simple technique yields buttery, succulent fish in practically no time at all — a weeknight dinner savior. And you don’t have to worry about overcooking your fish when you poach it in olive oil. Plus, when you steep the oil before poaching, it takes on tons of flavor that’s easily absorbed by the fish.
Niçoise Pasta Salad with Basil Dressing
Niçoise Pasta Salad is a quick dish that allows you to use whatever veggies your heart desires with a little pasta added to bulk up the salad and make it a little more filling. With a dairy-free, pesto-like dressing full of fresh basil, this is totally worthy of dinner salad status on your weekly meal plan.
This recipe is reprinted from A New Way to Food by Maggie Batista.
Spicy Orange Fish Fillets
Eating more fish just got easier with this simple 20-minute dinner. A three-ingredient basting sauce breathes new life into thick fish fillets, and once you get a taste of them you’ll be hooked. This healthy recipe has almost no fat, but is still full of flavor from the sauce — a little sweet from honey and orange juice and as spicy as you like from sambal oelek.
Sambal oelek is a condiment that’s often used in Malays…