There are no articles currently tagged as relating to the term "Fish".


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 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.

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.

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.


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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…

Pan-Roasted Sea Bass with pebre sauce

Traditional recipes for fish, like this Pan-Roasted Sea Bass, are hard to beat, so why bother when those age-old preparations are so delicious? They became traditional because they were good and fast. Add some simple sides and pebre sauce, and supper is ready with amazing ease.

Pan-roasting sea bass is a technique that starts on the stove top and ends in the oven. It should result in a crispy sear, and it helps keep the fish juicy and sweet (that is, seafood “sweet,” not sugary sweet)…

Crispy Salmon Hash with potatoes & asparagus

Spring ingredients — salmon, asparagus, leeks, potatoes, and dill — unite into a Crispy Salmon Hash that makes a welcome breakfast, brunch, dinner, or anytime meal. A sunny-side up fried egg completes the hash, while a runny yolk creates a simple, yet special, sauce.

Steamed Whole Fish with fermented black bean sauce

This Steamed Whole Fish with fermented black bean sauce is a very traditional part of a Chinese New Year feast. Also called Spring Festival, or Lunar New Year, Chinese New Year celebrates the beginning of the new year on the traditional Chinese calendar. And along with the celebration comes food that carries a lot of symbolism. These foods all have different meanings and are said to collectively bring family reunion, wealth, good fortune, prosperity, long life, and happiness, to name a few. …

Citrus Tuna Noodle Casserole

With three different citrus ingredients, you’ll love this update to Tuna Casserole. It’s amazing how much of a difference fresh, quality ingredients can make!

A fresh twist on Tuna Noodle Casserole, this one swaps out canned tuna for fresh tuna steaks. Plus, with Old Bay seasoning and a bright hit of citrus, this is one dish you won’t soon forget. Plate it up with a classic wedge salad for a dinner win.

Grilled Fish Tacos with lime crema

Tacos off the grill, or a la parilla, have the dimension of flame and smoke. With lime crema and sliced avocados, these Grilled Fish Tacos are like a summer evening in the palm of your hand. And it’s not being rude if you're skeptical that fish skin is meant to be eaten — but unless you’re looking for it, you won’t even know it's there.