Here's an easy but impressive dish from the Admiral's Inn in St. John's Antigua. When ordering the whole snapper from the fish market, have them clean...
Author: Sergio Remolina
Author: Michael Schlow
Author: Crystal Cook
Author: Judy Harmon
Author: Marian Burros
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down,...
Author: Chris Morocco
Author: Diane Kochilas
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
Author: Marsha Klein
Author: Michelle Bernstein
Author: Kris Wessel
Author: Norman Van Aken
Author: Peter Rasmussen
Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.
Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
Author: Amiel Stanek