This classic Alaskan Halibut Olympia layers wine-marinated fish over sautéed onions with a creamy mayo–sour cream topping and ...

Salmon? Yawn. Cod? Snooze-fest. If you’re sick of the same old seafood, it’s time to give halibut a whirl. Not only is it an excellent source of protein and omega-3s, but it’s extremely versatile in ...

Some of our best halibut recipes don’t require turning on the stove—a tart and lively marinade of fresh lime juice, serrano chiles, cilantro, sliced onion, and salt flavors this topping for baked ...

If you’re looking for a break from holiday feasting, fish is the perfect antidote. It doesn’t have to be boring or intimidating to prepare. Just choose the ingredients and cooking method wisely.

Because it is so lean, halibut needs to be cooked gently, which makes the fish a very happy match for the fresh, delicate flavors of spring. Baking halibut in an aluminum foil packet gently steams the ...

CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour. Add olive oil to the frying pan and sauté for 3 - 4 minutes until ...

“Food is our common ground, a universal experience,” wrote James Beard, but with all the political posturing and finger-pointing these final weeks on the campaign trail, it’s difficult to imagine the ...

August slides into September. And all of a sudden its back to school with menus offering changes. On the UND campus, the students are eating everything under the sun. That’s according to Jason ...

Preheat oven to 450 degrees. Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick ...