1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

In this edition of Let's Dish, she shows us how she makes crispy snapper filet with peach beurre blanc and grilled stone peaches. The night before, making basil oil: Tortorich takes basil from her ...

1. In a shallow bowl, combine the lime juice, orange juice, oil, shallots or scallions, tarragon, and nutmeg. 2. Place the red snapper fillets in bowl, turning to coat evenly with marinade. Marinate, ...

Recreational red snapper season is concluded and by all accounts it was a success. Now, even if you didn't get to go fishing, here's an idea for how to enjoy the fruits of your labors. (File photo) ...

Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

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When grilling snapper fillets, I prefer to leave the skin on each fillet. This prevents the flesh from sticking to the cooking grills & when its cooked perfectly the flesh separates from the skin ...

To make Cilantro Sauce: Combine all ingredients (except the snapper filets) in a blender; puree until smooth. Makes 3/4 of cup. Heat grill to moderate or medium temperature. Lightly oil 4 squares of ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

In her new cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorna Jones Books, 2019), chef-author Gabriela Camara of San Francisco’s Cala relays how this traditional, whole butterflied ...