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There are no articles currently tagged as relating to the term "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.
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.
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.
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.
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.
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.
Halibut is the type of fish that even
non-fish eaters tend to like, with its
mild, firm white flesh. Because it is
so versatile, halibut easily works in
loads of recipes and preparations.
And there’s no denying halibut’s
health benefits as a good source of
Tilapia [tuh-LAH-pee-uh] is a firm,
dense white-flesh fish that, today, is
nearly all farm-raised. It’s mild, juicy,
and very affordable — and its flavor
comes alive when combined with
fragrant sage and salty prosciutto.
Here’s a warming chowder to serve on a special night—just when you need an elegant, classy (and quick!) dinner.
Ah, fish—the quintessential dieter’s
dinner. This lovely meal is a far cry from
the bland fillets you may be expecting.
With just a bit of restyling, plain old tuna-noodle casserole goes from a kid-pleasing meal to a dressed-up adult dinner.
tuna spices up
main dish salad. Pan-searing (quickly browning
over high heat) is one more way
to show off fresh tuna. For the
best color, a really hot saute pan
For a fresh take on deep-fried fish, coat fillets with crispy rice cereal, and pan fry. You’ll have a gorgeous crust for way fewer calories.
Oven-steaming is the perfect method for cooking salmon. By combining the advantages of both baking (gentle heat) and steaming (moisture), overcooking becomes nearly impossible. And the result? Oven-Steamed Salmon is juicy and moist with no added carbs or calories.