For the most tender and succulent Greek-style shrimp, we simmer them gently in a sweet-tart tomato sauce in a skillet. Greek-Style Shrimp with Tomatoes and
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
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
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
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
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
For caramelized exteriors and creamy interiors, we roast sliced celery root at a high temperature on a low oven rack. Roasted Celery Root with Yogurt
Tossing carrots with olive oil and a little brown sugar encourages them to brown in the oven. Spicy Roasted Carrots with Cilantro SERVES 4 to