To perfectly cook pieces of swordfish, we simmer the fish until partially done then let it finish cooking off the heat. Sicilian Fish Stew SERVES
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
To help thick tuna steaks brown faster we coat them with extra-virgin olive oil and honey before they hit the grill. Grilled Tuna Steaks with
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
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–