1) Lay fish on paper towel and make sure it is dry. 2) Heat medium size fry pan to medium high heat. 3) Season fish on both sides with Salty s salt. 4) Sear on one side for 4-6 minutes or until golden ...

This deeply savory tomato-onion jam from chef Laurel Burleson of Ugly Apple Café in Madison, Wisconsin, is an excellent opportunity to ask for scratch-and-dent tomatoes at your local farmers’ market.

Marinate the fish. Mix together half the harissa paste with the ground cumin, ground coriander and ½ teaspoon salt. Rub the paste all over the fish fillets, allow to marinate for 2 hours in the ...

Rinse and pat filet dry and paper towel. Season with Signature Spice Blend and set aside. Heat skillet or nonstick pan and add olive oil, sear the filet skin side down until brown, about 2-3 minutes.

Most of us who cook nearly every night have an easy-to-make dish or two that we prepare from memory. Bonus: When that dish can be made from ingredients that we almost always have in our pantry and ...

Halibut, Fresh (8 oz. piece) 2 ea. Flour, All Purpose as needed Lemon, Fresh; juiced 1 ea. Wine, white 1 oz. Capers 1 tsp. Butter, unsalted 2 tbsp. Pre-heat oven to 400 degrees. Season Halibut with ...

Go Providence has brought in Chef Matt Haist from The Capital Grille, making pan seared halibut with sweet corn, potato and artichoke salad. 2. Season the Halibut with Salt and Pepper. Place skin side ...

This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

Heat the olive oil in a small pan. Add the shallots and cook slowly stirring with a wood spoon until caramelized (medium brown colored). Add the balsamic vinegar and cook until liquid is reduced by ...

His Restaurants: MIDA and soon-to-open APIZZA, in the Boston area. What He’s Known For Mastering: Masterful pastas and pizzas. Fresh flavor combinations. Italian dishes as approachable as they are ...

This recipe is as close as you can get to capturing spring in a skillet. It is so full of brilliant color, you practically need sunglasses to eat it. The dish gets its radiance from the field green of ...