From salmon to snapper and tuna to tilapia, grilling fish is a relatively quick and easy way to put dinner on the table in the warmer months. Jodie Kautzmann is an editor, baker, and confectioner with ...

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 ...

One of the most characteristic dishes of the islands of Zanzibar is samaki wa kupaka: red snapper broiled over a jiko charcoal brazier and smothered in a creamy turmeric–coconut milk curry. Shane ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Chef Greg Collier of the Red ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

Place the salmon pieces on the grill, flesh side down and grill about 5 minutes depending on the thickness. When the salmon easily releases from the grates, turn it skin side down and grill another 5 ...

It opened last summer with fish from far-flung places and now offers classes, seafood boils to go, cleaning services, soup, sauces, spices and more ...

1. In a food processor, combine the parsley, olive oil, garlic, lemon rind and juice, capers, mustard, anchovy, red pepper, and a generous pinch each of salt and black pepper. 2. Work the mixture ...