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: Crystal Cook
Author: Michael Schlow
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: Kris Wessel
Author: Michelle Bernstein
Author: Peter Rasmussen
Author: Norman Van Aken
Escabeche is a Mediterranean preparation for fish involving marinade of olive oil and shallots.
Author: Alison Roman
Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.