– 1¼ pounds fish fillet, cut into serving pieces (see note) 1. Combine ¼ teaspoon each salt and turmeric. Lightly dust fish on both sides with the mixture, cover and refrigerate while making the sauce ...

The Le Cordon Bleu-trained chef doesn’t make cooking salmon complicated. On the contrary, De Laurentiis is fond of keeping the process simple. Sharing her recipe for Broiled Salmon with Fennel Salad ...

Some cooks broil salmon with the skin up, so the fat in the skin can baste and protect the flesh. Others broil it skin down, so the top of the fish looks a little charred when served. This is the skin ...

One of the best — and easiest — ways to prepare fish is by using a broiler. Especially when cooking thin fillets, such as tilapia, the intense heat of the broiler allows you to brown the fish and cook ...

Elevate broiled salmon by brushing it with a smoked paprika marinade, then topping it with a green olive vinaigrette. Smoked paprika, also called pimenton in Spanish, adds an intense flavor and ...

Experience culinary excellence with Chef Bryan Woolley’s exquisite recipe for Broiled Salmon with Asparagus Risotto and Grenobloise Sauce. Elevate your taste buds as succulent salmon fillets harmonize ...

Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

While Fish and Almost Chips shares its two main ingredients with the British national takeaway dish alluded to in the title, its differences are significant enough to mention right upfront. Those ...

Excellent recipes that feel like magic. By Sam Sifton Sarah Copeland’s broiled fish tacos.Credit...Romulo Yanes for The New York Times. Food styling: Vivian Lui. Good morning. I woke up chuckling. I’d ...

Once spring arrives (and it IS coming!), eating habits and ingredients change. Out go the comfort-food dinners that include long-cooking roasts, simmering soups and stews. Spring signals the arrival ...

This is the one question most Wisconsinites try to answer on an average Friday night. While it seems obvious that broiled is the healthier choice, many restaurants douse fish in butter or sauce before ...