IN summertime, a barbecuer’s heart lightly turns to creating -- or stealing; who cares? -- dynamite grill recipes. That’s why we have barbecue books. The current crop shows the magnificent vitality of ...

1. Set the oven at 425 degrees. Oil a 12-inch baking dish that will hold the fish in one layer. 2. Set the fish in the dish, skin side down. Sprinkle the flesh side with olive oil, salt, and black ...

This Sea Bass with Avocado Salsa recipe is light and delicious. Sea bass is a mild fish but boasts a buttery and meaty ...

One of Chang’s favorite ingredients in his arsenal of flavor boosters is kombu, a dried kelp that’s typically simmered for stocks and soups. He pulverizes the kombu to a powder and blends it with ...

Striped bass are not an unlimited resource, and recent slot restrictions paired with catch and release practices are benefitting populations along the east coast. But we also recognize that striped ...

Carol Doumitt of the Oregon Bass and Panfish Club simply (and quite correctly) points out "For fish, you can't beat butter and lemon pepper." Their combination in a frying pan is the easiest possible ...

Where is it written that when you poach a fish, it has to be salmon? Of course, poached salmon has its charms, but there are other fish in the sea -- and in the river. In fact, poaching may be the ...

For a complete meal, pair this black bass recipe with roasted potatoes, creamy polenta, or cooked white beans. Heat oil in a large nonstick skillet over medium-high heat. Season fish with salt and ...

Fad ingredients come and go, but striped bass has a longstanding hold on America's kitchens. The first recorded striped bass fishing in America is from colonial times, and since then it's become the ...

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