Tender swordfish, seared on a stovetop grill with a vibrant salad of tomatoes, olives, cucumbers and red onion, makes for a light and flavorful dinner that comes together in no time. Cooking fish so ...

Many people refer to the Memorial Day weekend, now more than two months past, as the unofficial end of summer grilling season. But those of us who love to grill know that you can’t stop just because ...

How to avoid it? An all-American fish feast. A red-white-blue bonanza of wonderfulness. We got two crack chefs to let us steal their best recipes for red fish (wild salmon), white fish (swordfish) and ...

18 slices bacon 6 thin swordfish fillets (each 6 ounces), skin removed ¼ cup chicken broth ¼ cup dry white wine 6 tablespoons extra-virgin olive oil, plus more if needed 1 large clove garlic, mashed ...

1. Use a little olive oil in a heated pan when cooking the swordfish. Stephanie uses a little sea salt and pepper, to taste. About.com recommends using high heat to sear the swordfish — skin on — ...

Many cooks consider the Memorial Day weekend to be the official start of grilling season. It’s time to dust off the grill, restock the fuel or reconnect the gas line, and start cooking. Grilling is a ...

1. In a medium sized bowl whisk together the olive oil, lemon juice, shallots, and oregano leaves. Taste and if necessary season with salt and pepper. 2. Set aside. 1. Combine the shaved fennel, ...

STATEN ISLAND, N.Y. — When visiting the Theater District, give a try to La Masseria. Or stop in just to say ‘hello’ to Pino Coladonato. The Tottenville resident is the executive chef and co-proprietor ...