Time to hook some amazing flavors from the sea! Whether you're a seasoned fish lover or just getting your feet wet, these ...

Concerned about odors and splatters? This simple dinner, infused with a silky scallion oil, is ready to allay any worries.

Preheat oven to 400 degrees. Season halibut fillets on both sides with salt and pepper. In an ovenproof skillet, heat olive oil over medium heat. Lay in fillets and scatter grapes all around.

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.

Spoon about one-eighth of the chutney on the bottom half, and spread it out to a rectangle about the size of a halibut fillet. Set one fillet on top of the chutney, and cover with another eighth ...

Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook untouched until they begins to release easily from the pan, about 4 minutes.

If you’re searching for a seafood recipe that’s both elegant and easy to prepare, this Poached Halibut with Lemon Butter is exactly what you need. It’s a dish that combines the delicate ...

While not as widely enjoyed as fillets, loins, or steaks, fish cheek meat is an underrated delicacy. Here's what to know ...

Turn the fillets over and cook until the center is opaque ... Place on a cutting board, blot dry, and place a few pieces of halibut in a horizontal line just below the center of the wrap.