Easy enough for a weeknight dinner but elegant enough for guests, this meal, featuring what I like to call “steak fish,” comes together in less than half an hour. Use halibut, tuna, salmon, monkfish, cod, or swordfish. Ingredients Directions Step 1 In a small bowl, combine the lemon juice, 1 teaspoon of salt, and the […]
Monkfish, sometimes called “poor man’s lobster,” is deliciously meaty. If you can’t find it, substitute grouper, swordfish, halibut, or tuna. Greens sautéed with garlic or a green salad would make a nice accompaniment. Ingredients Directions Step 1 Drizzle a bit of olive oil in the bottom of a shallowbaking dish large enough to hold the […]
This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish. Ingredients Directions Step 1 Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because […]
Known as “the doyenne of Italian cuisine,” Marcella Hazan recommends pricking the fish with the tines of a fork as a genius way of delivering the flavors of the sauce deep into the meat. This recipe was selected by the staff at Food and Wine as one of the magazine’s top 40 published recipes. The […]
