Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

Marinate fish with a bit of extra-virgin olive oil, freshly ground pepper, kosher salt, and fines herbs. Sear fish on both sides in a very hot skillet and remove from heat. Top fish with a bit of ...

Preheat oven to 375 degrees. Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put ...

Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying ...

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

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That sound you heard last week coming from the southern part of the state was the collective cries of joy from happy fishermen heralding the extension of the state’s red snapper fishing season. The ...