Articles
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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.
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.
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Recipes
Tuna Melts with Sicilian Aioli
Tuna melts are just fancied-up tuna salad sandwiches that have accessorized — with better bread, cheese, and tomatoes. They’re good. But, if you always make them with canned tuna and plain mayo, these are in a league all their own. Bursting with fresh flavors, these tuna melts will blow all others out of the water.
Start with fresh, grilled tuna, which means more meaty, less water-logged texture. Then turn ordinary mayo into aioli. Aioli is just garlic mayonnaise, but adding parsley, …
Cioppino with Cod, Mussels & Shrimp
Whether it’s from the Mediterranean Sea, the San Francisco Bay, or a grocery store near you, cioppino is all about the seafood.
Although cioppino [chuh-PEE-noh] is actually from San Francisco — not the Mediterranean — it’s loaded with the Italian influence of the immigrants that first created it. This rendition becomes even more Italian than usual with the addition of fennel and the extra heat from red pepper flakes.
Since fish and shellfish are plentiful around both the bay an…
Planked Salmon with Grape Gastrique
Splurge a little on quality for this cedar-smoked salmon, and even those wary of seafood will sing your praise.
When an entire meal hinges on a single ingredient, it’s crucial that component is the best quality it can be. Using the freshest salmon available for this cedar-plank dish is important — and the place you go to ensure you’re getting the best quality is as important as the fish itself.
Instead of buying fish at your regular grocery store, seek out any specialized sea…
Smoked Salmon Risotto with Spinach
Risotto certainly seems gourmet, but all it requires is a little attention, stirring, and a great recipe — like this one featuring salmon, spinach, and cheese!
Risotto [rih-SAW-toh] is a creamy rice dish from northern Italy known for its unique cooking method: Hot broth is added to rice in increments, allowing it to simmer and absorb before the next addition. To achieve risotto’s characteristic creaminess, it’s essential to use rice that’s very high in starch, such as arborio. As it’…
Grilled Swordfish with Chermoula Sauce
North African favorites like chermoula sauce and spiced couscous as a side dish make this swordfish dinner out-of-this-world good.
With its firm, meat-like texture, swordfish is a popular candidate for grilling. Although the fish has good flavor on its own, what really makes this recipe stand out is the chermoula [chehr-MOO-lah] sauce served on top. Made with an assortment of herbs and spices — mainly cilantro and garlic — it’s a classic Moroccan choice for enhancing fish and sometime…
Grilled Market Salad with Salmon
For a family-style salad that looks good and tastes great, load it up with these assorted toppings.
There’s something to say for making salads part of your diet, but it’s no secret that they aren’t always completely satisfying. You don’t have to worry about that with this plentiful platter featuring grilled salmon, couscous, Asiago, a variety of grilled vegetables, plus a sweet combination of roasted corn and dried cherries.
Everyone at the table can build a salad they’ll enjoy…
Veracruz Fish Fillets
Inspired by the cuisine of the Mexican city of Veracruz, this fantastic fish dish will bring plenty of fresh flavor and color to your dinner table. If you like the idea of dining seaside at a bright and sunny resort, you have to try this anywhere, anytime dinner! It’s based on Veracruz-style cuisine, which is famous for joining the flavors of the Mediterranean with those of the Mexican Gulf coast.
This Veracruz recipe uses an unusual cooking method. It involves sautéing one side of th…
St. Lucia Jerk Fish with Banana Salsa
From fish to salsa to rice, this meal is loaded with fresh island flavor — and you can enjoy it in your own backyard!
Though native foods remain mainstays in the Caribbean, the favored flavors have been influenced by other cuisines over the years. Experience for yourself how Indian food plays into St. Lucian cooking by seasoning this fish with a blend of the native jerk and Indian curry powder. Then cook the fillets…
Eggplant Caponata with Black Sea Bass
Hailing from the island of Sicily and filled with seaside flavors, this traditional dish is as Mediterranean as they come.
Caponata is a classic Sicilian salad that stars eggplant as its main feature along with onion, tomatoes, olives, capers, and vinegar, and often includes anchovies and pine nuts. It’s typically served as a side dish or appetizer and is equally good hot, cold, or at room temperature. Here it serves as a backdrop for pan-seared sea bass, and the result is so flavor…
Spanish Halibut with Garlic-Shrimp Sauce
Dress up your weeknight — or effortlessly impress guests — with this menu inspired by a classic Spanish appetizer.
Popular in restaurants and bars throughout Spain, tapas [TAH-pahs] are appetizers usually served with sherry or cocktails. They range from simple to elaborate, and these days can be an entire meal. One favorite plate is shrimp in garlic sauce, which was the inspiration for this recipe. Seared halibut fillets give the dish a seaside feel, and a side of
The best weeknight dinners are not only quick, but simple, too. These fresh flavors are so refined, they feel effortless. Tuna steak is one of the easiest fish to grill. Its large flaky texture and firm flesh mean the meat won’t fall apart on the grill like many other types of fish. It’s also very forgiving in terms of doneness — the window of cooking time is longer than a white-flesh fish. Not only is tuna low-maintenance when it comes to cooking, it’s also easy to find. It’s …
Grilled Tuna with Italian Salsa Verde
Salmon Dijonnaise
The Dijon butter sauce for this easy poached salmon fillet will have even finicky fish eaters singing out for more.Poached salmon was once one of those haughty, rarefied meals. With fresh salmon so readily available now, it’s easy to make any night.
Poaching means to gently cook in a simmering liquid — and that’s not the same as boiling. Simmering cooking liquid is just hot enough to bring tiny bubbles to the surface, only about 185°. The poaching liquid for this fish is an herb-infus…