We streamline the preparation of a deeply flavored Provençal stew by using supermarket seafood and bottled clam juice. Bouillabaisse SERVES 6 to 8 WHY THIS
A potent mixture of cilantro and warm spices flavors swordfish steaks and also dresses the grilled eggplant salad. Grilled Swordfish with Eggplant, Tomato, and Chickpea
These simple swordfish steaks get their flavor both from the grill and a sauce full of classic Italian ingredients. Grilled Swordfish with Italian Salsa Verde
We rub chunks of swordfish with coriander then grill them alongside eggplant, cherry tomatoes, and scallions. Grilled Swordfish Skewers with Tomato-Scallion Caponata WHY THIS RECIPE
Thick slices of hake poach to perfection in a fragrant garlic and saffron broth for a simple one-bowl meal. Hake in Saffron Broth with Chorizo
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–