6 fish fillets – grouper, sea bass, flounder, cod or halibut (with skin) – each 5 to 6 ounces and about 1 inch thick, or 1 1/2 pounds large prawns or scallops Extra-virgin olive oil Kosher salt Cook’s ...

From salmon to snapper and tuna to tilapia, grilling fish is a relatively quick and easy way to put dinner on the table in the warmer months. Jodie Kautzmann is an editor, baker, and confectioner with ...

The Best Salmon Marinade requires just a handful of ingredients to bring out the best flavor in your salmon. It's the best ...

Quick to cook with endless ingredient variations, salmon fillets are a favorite weeknight entrée. This delicious version is from Amy Riolo’s cookbook, “Quick and Easy Mediterranean Recipes” (New Shoe ...

I’m forever on the prowl for ways to make fish enticing for my family. This simple method does the trick. Red miso (soybean paste) and pineapple juice combine to make a flavorful, quick marinade.

A generous five cloves of garlic give this punchy, sweet roasted red bell pepper sauce (made using jarred, roasted red peppers) a mildly spicy bite. It's a terrific marinade for mild white fish, ...

Remove pin bones from the fish using tweezers, pliers or your fingers. Cut the fish fillet crosswise into pieces about 1 1/2 inches wide. Place the flour in a shallow dish and season with salt and ...

Getting your Trinity Audio player ready... I’m forever on the prowl for ways to make fish enticing for my family. This simple method does the trick. Red miso (soybean paste) and pineapple juice ...

The following recipe is used by permission of the University of North Carolina Press, www.uncpress.unc.edu. It's from their new "Savor the South" cookbook "Catfish," by Angela and Paul Knipple. The ...