Shrimp Salad

Published July 1, 2007.

Deli-style shrimp salads are usually rubbery and bland. In order to solve this problem, we first fix the shrimp, then we make the dressing.

Peeling and Deveining Shrimp

Published July 1, 2007.

We don't recommend buying pre-peeled and deveined shrimp. Here are a few simple tips so you can do it yourself.

Scoring Fish

Published May 1, 2007.

Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly mistake and the potential for uneven cooking.

Flipping Fish on the Grill

Published May 1, 2007.

Losing a fillet through the grates is an expensive mistake. To avoid it, begin by placing your fish perpendicular to the grill grates.

Grilled Blackened Red Snapper

Published May 1, 2007.

Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

Braised Halibut with Leeks and Mustard

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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