“The first fish recipe you need to master is a little like learning to properly fry an egg or a pancake, and about as easy. A meunière sauce is nothing more than browned butter with a squeeze of lemon ...

I just love people who aren't afraid of fish -- the people with the gumption to stroll up to a dock and throw whatever they pull out of their net into their skillet, Big Green Egg or sheet pan. Debbie ...

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March is upon us, and it is time to celebrate the final days of winter. How do we do that? Simple: We take some of those great trout that we caught ice fishing and cook them in a very special way.

Many cooks swear by the 10-minute rule, a method of cooking fish in which you add 10 minutes of cooking time for every inch ...