Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
Crispy fish skin is one of the great joys of eating. Here’s how to do it, and why fish skin is good for you — and when to avoid it.
Garlic butter scallops is a simple, classic way to serve small or medium-sized scallops. Sear the scallops first, then toss in garlic butter.
This is the classic Spanish green sauce for fish, most often as merluza en salsa verde, but you can sub in other fish for the merluza, which is hake.
Royal red shrimp are one of North America’s finest shrimp. Here’s why you should seek them out, and how to cook them.
Caul fat is the lacey, fatty lining of an animal’s insides. It’s also a versatile ingredient in the kitchen.
Basic instructions on how to clean gizzards in seconds. This is so easy you don’t even need a video.
How to make Thai red coconut curry, a versatile curry that works with most meats, fish, and can be even made vegetarian.