I enjoyed the recent article “Fish Tale” written by my fellow food writer, Pamela Hasterok. It’s pretty impressive that we have access to quality fresh fish, thanks to technology, fast transportation ...

Marinating is a great technique to have in your arsenal: It gives you an added sharpness and a boost of extra flavor, but can also make your proteins much more forgiving when it comes to cooking them.

Use the best, freshest corn tortillas you can (heat/char them briefly in a dry skillet or over a gas burner, for extra flavor and flexibility). In such a simple dish, they make all the difference. The ...

I’m forever on the prowl for ways to make fish enticing for my family. This simple method does the trick. Red miso (soybean paste) and pineapple juice combine to make a flavorful, quick marinade.

Seafood and the grill. A match made in heaven. The ultimate fast food. Everything from shrimp to fish steaks and whole fish welcome smoky tones from one of our summertime pleasures — grilling. No ...

Welcome to today's fish cooking episode of Thundermist Fishing Tips. Today we're going to be BBQ'ing some delicious tautogs.

I have not yet had the pleasure of sitting on a remote beach somewhere in Mexico, but in my head, anyway, I’d be sipping a cold, fruity beverage and eating a plate of something like these tacos. (Yes, ...

Ask your supplier what is fresh and tell them the method of cookery you are planning to use, e.g. grilling on the barbecue or pan frying, etc. Always ask the supplier to scale, gut fillet, and even ...

6 fish fillets – grouper, sea bass, flounder, cod or halibut (with skin) – each 5 to 6 ounces and about 1 inch thick, or 1 1/2 pounds large prawns or scallops Extra-virgin olive oil Kosher salt Cook’s ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Spiced Herb Marinade for Fish photographed with catfish photographed on Wednesday, Jan. 31, 2018. Photo by Laurie Skrivan, ...