In a small bowl, whisk together lemon juice, oil, shallot, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper; set aside. Coat a grill pan or skillet with cooking spray; heat over medium-high heat.

Don't be misguided by the name of this cooking method -- it gives you fish with a crisp, dark crust that is packed with a ...

A fish fillet with sauce, crispy fries, and lemon while I sit with some quiet self doubt ...

Mild grouper fillets pick up lightly smoky, savory flavor in scallion, lemon, and butter-stuffed packets on the grill to yield moist, flaky fish. John has a passion for all things related to food, ...

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 ...

Seeing as Gothamist is a Ruth Reichl fan, we figured we should check out the cookbook she recently co-edited for Gourmet magazine, especially after we heard that it contained recipes from the past 60 ...

The water cycle mandates that rain drops to earth, meanders through rivers, evaporates into clouds. Over and over and over. Any student with a blue crayon can sketch the schematic. But water doesn’t ...

Fish is one of those ingredients that can completely transform thanks to a good marinade. With just a few ingredients, the ...

Grilling fish, from salmon and snapper to tuna and tilapia, is a relatively quick and easy way to put dinner on the table in the warmer months. Jodie Kautzmann is an editor, baker, and confectioner ...