Merrill teaches us how to poach fish and shellfish in olive oil.
Build up the courage to cook a whole fish -- bones and all.
Blackened fish is back from the 80s, and this time it's tilapia. Nicholas is not sorry.
A Venetian classic, whipped cod.
We're rounding up all the how-tos needed to get your fill of seafood, while the summer lasts.
Camille Becerra teaches us to fillet a whole fish. Just remember: practice makes perfect.
It's time to pull out your grill.
Chefs Susan Feniger and Mary Sue Milliken discuss the building blocks of ceviche.
Cara Eisenpress from Blue Apron shares her trick for keeping fish fresh.
All you need to achieve tender, smoky fish is a wood plank.
Rick Moonen -- chef, restauranteur, and author of Fish Without a Doubt -- shows us the best (and easiest...
This week, Amanda assembles her twins' lunch in the style of Halfway To Dinner, using leftovers to...
Variety and versatility are two of fish’s biggest advantages. But with so many options available...
A fast and elegant fish dish, the best of the weeknight world.
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