See if this sounds familiar: you've spent two straight days on the water, you're sunburned or very nearly so, you smell like a cocktail of saltwater, sweat, bait, and probably beer because you haven't ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

In her new cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorna Jones Books, 2019), chef-author Gabriela Camara of San Francisco’s Cala relays how this traditional, whole butterflied ...

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying crunch of a perfectly seasoned panko crust with succulent, moist snapper ...

When I’m cooking a classic Louisiana dish, I feel like I've taken a step back in time. It has something to do with the way the aroma of the dish fills my house. Often, the scent is a throwback to my ...

Loquats bring an acidity and sweetness to this dish that enhances the already craveable flavor of fresh Gulf red snapper. 1 pound red snapper fillet, skinned and minced Instructions: Place the fish, ...

His Restaurants: Pasjoli and Dialogue, both in Santa Monica, Calif. What He’s Known For: Matching classical technique with out-of-the-box thinking. French-leaning menus driven by Southern California ...

The skin is almost tender enough to cut with a spoon, but if that doesn’t appeal to you, remove the skin and cook the fillets the same way. The spiced butter won’t stay completely on the fillets but ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...