Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment,...
Author: Florence Fabricant
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor...
Author: David Tanis
A Montauk fishing guide named Bryan Goulart was the first person I saw brine thin fillets of porgy and sea bass, and the Brooklyn chef Josh Cohen taught me how to do it with flounder, though the recipe...
Author: Sam Sifton
You can make this speedy dish casual and after-work-friendly or fancy enough for company. It all depends on how you garnish it. Using trout or salmon roe turns it into something quite deluxe, with the...
Author: Melissa Clark