Whisk together coconut oil, lemon juice, chile powder, coriander, ginger-garlic paste, salt, pepper, and turmeric in a large bowl. Add fish, and turn to fully coat. Cover and refrigerate 1 hour. Heat ...

For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard ...

You don’t have to eat fish for Lent. Try these vegan fish recipes, from crispy tofu fish and chips to flaky banana blossom filets.