Nigiri is something really special from Japanese cuisine. It’s those tender little mounds of sushi rice—shaped by hand—topped ...

Black sea bass is fine for texture and flavor and, to my palate, is quite special and delicate. I don`t think it is contradictory to say that the flesh is notably tender yet firm. When filleted, the ...

Sashimi is just one of those dishes that captures the essence of Japanese cuisine. Really, it’s all about the purest ...

4 sea bass fillets, approximately 2¼ pounds (1 kg) total Preheat oven to 425ºF (220ºC). Mix the cherry tomatoes with the shallot, parsley, and basil. You will need 8 sheets of aluminum foil. Set out 4 ...

Juicy sea bass fillets are fried to perfection and served along with a flavorful chutney made of strawberries, balsamic vinegar, cumin and other aromatics. Relish the taste of this flavorsome fish ...

Over the years, I’ve shared through this column many main-course recipes for Rosh Hashanah, the Jewish New Year. Most of these have featured meats like beef brisket or short ribs, in preparations ...

-Start by boiling the potato in salt water for about 30 minutes. Also, blanch broccoli and cauliflower, boiling for about 5 minutes- then put them on ice to stop the cooking process. – When potato ...

This week Chef Brian Hayslip of Fjord Fish Market shows Tina Redwine how to make various seafood recipes. Rub sea bass fillet with olive oil and season with salt & pepper. Place all ingredients in ...

Fill medium bowl with ice water. Cook parsley in pot of lightly salted boiling water just until bright green, about 5 seconds. Drain, reserving 1/2 cup cooking liquid. Transfer parsley to ice water.

All too often I`ve listened to people say, ”I just don`t cook fish at home.” What a shame. Leaving canned tuna and frozen fish sticks out of this discussion (and thereby eliminating just about 99 and ...