Add Yahoo as a preferred source to see more of our stories on Google. The Challenge: Searing salmon fillets is tricky, to say the least. First, the fillets each have thick and thin sides that cook at ...

Dry, wet, dry. Those are the essential steps in breadcrumb coating. Whether it be chicken or fish fillets, a light dredge or dusting of flour is the first step, thus the “dry” term. Next the “wet,” a ...

Cook’s notes: Panko is Japanese dry bread crumbs. It’s sold at Asian markets and many supermarkets. The fish gets a crisper coating when you use panko, but if you can’t find it, use another type of ...

Salmon, whether farmed or wild, owes much of its popularity to the grill, but its tender flesh is perfect when combined with the best vegetables of the garden or market. You can explore the most ...

Mix oil, cayenne, salt, mustard seeds and fenugreek in a large mixing bowl. Gently add fillets and mix well. Make sure halibut is well covered in the marinade. Cover the bowl with plastic wrap and ...

Branzino, known as loup de mer, or "wolf of the sea" in French, is mild and sweet. Its delicate flavor pairs nicely with a summery tomato–and–mixed herb vinaigrette. Scoring the fish skin before ...

I am pleased to see that more and more people in this country are discovering the joys of eating fish. One of the nicest fish now on the market is mackerel, which has a very special flavor. Admittedly ...