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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 ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

What was quite possibly the single best dish I’ve eaten this year came to my table as a bleak white mound that looked less like food than some kindergartner’s art project igloo. That it was wheeled ...

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.

Loquats bring an acidity and sweetness to this dish that enhances the already craveable flavor of fresh Gulf red snapper. 1 pound red snapper fillet, skinned and minced Instructions: Place the fish, ...

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

*White fish was substituted for snapper on The Victory Garden. Chef Ellen Ecker Ogden notes: Cook your food in a parchment paper wrap, and you are entitled to use the fancy French term en papillote, ...

A simple, but impressive, recipe for any occasion. Credit Cole Alcock Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, ...