2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

We can\'t get enough of brown butter at the moment, and find this lemon and brown butter fish absolutely undeniable.

4 (5-to-6 ounce) grouper fillets, trimmed of any small bones Instructions: Pat fish very dry using absorbent paper towels. Combine butter and olive oil in a heavy-bottomed 14-inch skillet over ...

Question: I would like to serve a fish recipe for a party I’m having soon – something that is not too complicated but looks good, and is of course tasty. Do you have any suggestions? – S.D., West Palm ...

First, place the skillet or grill pan on the stove and turn the heat up to medium-high. While that's taking place, lay out the fish fillets on a sheet of waxed freezer paper and brush them with either ...

This recipe first appeared on Gourmet Today TV, aired on TVM on 24 June, 2017. Rachel Zammit Cutajar graduated in economics from the University of Malta ...

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this ...

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 ...