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

Steaming en papillote (cooking in a folded parchment-paper envelope) never ceases to enchant Daniel and Matt. The technique works well for almost any type of fish or for quick-cooking vegetables like ...

Baking, frying, and grilling are just some of the common ways to cook fish. In the vast world of Chinese cuisine, however, there's a method to cook the seafood that's traditional and not quite as ...

One of the ways to cook fish perfectly is by steaming it. Not only will it retain the nutrients but also reduces the chances of burning, although subjecting it to heat for a long time can make it ...

Using a sharp knife, make 2-3 diagonal slits on both sides of each fish, piercing the skin so it separates. Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, ...

Halibut is my lobster. Halibut is just what I want when there’s a special occasion or a celebratory meal to whip up. With its exceptionally firm, flaky flesh, it tastes best when you do as little as ...

Chef Daniel Holzman (creator of the Meatball Shop and Danny Boy’s Famous Original) and Matt Rodbard (James Beard Award-winning cofounder of the food site Taste), didn’t set out to write the ...