Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy inside that produces the most delicious pan seared fish every time!

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

• Season the halibut fillets with salt & pepper, and gently set in hot pan • Using a metal spatula, flip halibut after two minutes, having created a nice sear. Put pan in pre-heated oven for 12-15 ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...

This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

Remove fish from refrigerator and transfer to paper towel-lined plate. Let stand for 15 minutes at room temperature. Before frying, make sure the surface of the fish is very dry. Use paper towels to ...

His Restaurants: MIDA and soon-to-open APIZZA, in the Boston area. What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are ...

Alaskan halibut has no rival — it tastes mild and slightly sweet with a creamy, satisfyingly meaty texture. It works well on the grill, in a pan, under the broiler, in the fryer, smoker or steamer. It ...