Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

• Season the halibut fillets with salt & pepper, and gently set in hot pan • Using a metal spatula, flip halibut after two minutes, having created a nice sear. Put pan in pre-heated oven for 12-15 ...

This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

This recipe is as close as you can get to capturing spring in a skillet. It is so full of brilliant colour you practically need sunglasses to eat it. The dish gets its radiance from the field-green of ...

Marinate the fish. Mix together half the harissa paste with the ground cumin, ground coriander and ½ teaspoon salt. Rub the paste all over the fish fillets, allow to marinate for 2 hours in the ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

— -- Fancy? Yup! Got people you need to impress? Invite them over. … You'll get the raise. Then you won't be so tired. 4 servings Season the halibut fillets with salt and pepper, going easy on ...