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Fish


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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.

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.


Recipes

Sicilian Tuna Skewers with Lemon-Herb Vinaigrette

Sicily’s proximity to water makes fish a common ingredient. And its location in the Mediterranean means scads of fresh vegetables appear on tables, too. This fresh, light tuna menu reflects the eating and cooking style of the region — it’s satisfying without weighing you down. These easy fish skewers are ready for the grill and on your plate in a flash.

Roasted Salmon Fillets with Crab Cake Topping

Fresh wild salmon is a sure sign of spring, and it’s certain to please anyone who isn’t a fan of ham, or just tired of ham being the centerpiece for Easter, or anytime you need a real showstopper of a meal. This salmon recipe, with a creamy crab cake topping, will really have you drooling, especially once you drizzle it with the velvety Dill Hollandaise.

Maple-Mustard Sheet Pan Salmon with Delicata & Broccoli

It's no secret that the simple baking sheet is so much more than a vessel for baking cookies. You can make a full dinner on a sheet pan. Sheet Pan Salmon with maple and mustard is not only a perfect weeknight meal, it’s impressive enough for company and special occasions, too. Plus, it can conveniently adapt to any season — simply substitute the winter vegetables with your preferred seasonal choices.

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 blood pressure as well as bad cholesterol. Baby bok choy is equally nutritious. It’s an excellent source of vitamins K, C, and A and delivers antioxidant and anti-inflammatory benefits.

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 good fat, tuna is also high in protein, as well as B vitamins and the mineral selenium, which helps to protect red blood cells.

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-friendly salad dressing.

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 pat the fish dry and season it just before adding it to the hot pan. And last, but not least, don’t move the fish until it’s ready. You’ll know it’s ready to flip once the salmon easily releases from the pan.

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 temperature with the liquid, so the fish stays moist, and keeps the delicate texture and flavor intact. A fresh dill sauce and a crisp vegetable and pearl couscous salad is all this menu needs to help usher in spring.