Cooking swordfish steaks on a bed of cucumbers covered in a low oven concentrates all of the flavors. Swordfish en Cocotte with Shallots, Cucumber, and
Oil poaching is a foolproof technique for cooking delicate fish, plus the oil is used to make both the sauce and garnish. Poached Snapper with
Making shallow slashes in the skin helps the fish to cook more evenly and also makes it easy to check if it’s done. Grilled Whole
Coating sardines with a mix of honey and mayonnaise helps them to brown more quickly and release from the hot grill. Grilled Whole Sardines SERVES
In order to achieve moist and flaky monkfish, we use the stovetop and oven to cook it to the ideal temperature. Pan-Roasted Monkfish with Oregano–
We stuff mackerel whole and roast them directly on a baking sheet for the best flavor and texture. Baked Stuffed Mackerel with Red Pepper and
Our braising method for fish delivers perfectly cooked fillets along with a vegetable side and silky sauce. Braised Halibut with Leeks and Mustard SERVES 4
We quickly blanch jarred grape leaves so they are easier to roll around the fish and are softer to eat. Broiled Grape Leaf–Wrapped Grouper SERVES
Mayonnaise helps the lemony coating adhere to the bluefish fillets and a little sugar speeds up the browning. Broiled Bluefish with Preserved Lemon and Zhoug