Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Chef Greg Collier of the Red ...

Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. Thick halibut fillets replace the whole ...

Why waste paper cooking fish en papillote? This clever technique delivers similar results that are completely edible. Instructions: Soften the rice wrappers by dabbing them with a damp cloth or ...

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 ...

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 ...