A savory plateful of fish and vegetables emerges from one broiler pan, with this grouper recipe. The fennel-tomato vegetable mixture cooks in the bottom of the pan, helping to steam the fish on the ...

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There’s something magical about reeling in your own fresh catch along the sunny shores of Venice, Florida. The salty breeze, the shimmering water, and the thrill of the tug on your line… it’s an ...

A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. Any type of mustard with seeds can be used.

This would go well with a rice pilaf and mixed salad. Heat oven to 350 degrees. Rinse fish, pat dry, place in lightly greased baking dish in single layer. Sprinkle with 1 tablespoon lemon juice.

Popularized by Paul Prudhomme in the 1980s, blackening is a technique that originated in New Orleans and remains today a key component of Cajun cuisine. Despite the dark brown-black color of the crust ...

Welcome to our virtual kitchen table, readers. Pull up a chair and join the conversation. Today the topic is heavy on fish and, as always, tasty. Here is a reminder, as an appetizer to whet your ...