Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Chef Greg Collier of the Red ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

1) I’ll use any kind of fish fillets (cod, salmon, halibut) and make sure the filets are patted dry. 2) Dip the fish fillets in flour, egg and then the panko bread crumbs making sure the fish is well ...

Fish is a versatile ingredient that can be cooked in various delicious ways. Continental cuisine offers a wide range of fish ...

The sauce for this easy recipe takes its inspiration from molho escabeche, a classic Portuguese garlic and vinegar sauce often served with fried fish. A flavorful cross between a vinaigrette and ...

Years spent answering readers queries have made me aware that many home cooks are intimidated by fish cookery. Some find a solution by repeatedly turning to the same one or two fish dishes. Of course ...