Don’t be afraid to poach fish; it’s deliciously easy! In this video, learn how to make Martha Stewart’s poached bass recipe, ...

Salmoriglio is a traditional Southern Italian sauce, and its pungent, acidic, herbal bite complements sweet summer tomatoes and light striped bass. Substitute the bass with another sweet, mildly fatty ...

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 ...

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 ...

The Serranidae family includes 475 species of fish—and any number are sold under the name sea bass. For cooking purposes, sea bass can be used interchangeably in recipes, but when in doubt, ask your ...

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 ...

“Anytime you grill or pan-fry fish,” Ballymaloe co-founder Rory O’Connell says, “it's essential to thoroughly dry it before adding your fat.” Cook broccolini in a pot of boiling salted water just ...

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 ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

Seafood is an all-around champ: It’s flavorful, packed with protein and nutrients, and tends to cook quickly. Plus, there are so many varieties to taste. From flaky fish to firm shellfish, there is no ...