Salmon? Yawn. Cod? Snooze-fest. If you’re sick of the same old seafood, it’s time to give halibut a whirl. Not only is it an excellent source of protein and omega-3s, but it’s extremely versatile in ...

This halibut is a bit strange, but I promise you, it works well. Enjoy this halibut fish fry. Recipe: * Halibut cut into ...

Here is the revised description with all links and additional text removed: This is an easy and delicious grilled halibut recipe with honey and lemon that will have you falling in love with fish all ...

Courteney Cox is making Monica Gellar proud. Cox, who played the ultra-competitive chef for 10 seasons on “Friends,” has shared a tutorial for how to make an easy ...

Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. Thick halibut fillets replace the whole ...

A miso-infused glaze is a handy condiment that lends rich and satisfying flavor to fish, vegetables and tofu. Miso is a paste made from soybeans that are fermented with salt and a koji starter ...

At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and ...

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 ...

BLAME it on Jon Stewart. But right now it seems like the mark of a really good thing is whether you can encapsulate it into one line. An Oscar joke. A Shakespeare quote. A fabulous meal that’s so ...

Give this nutritious and often under-utilized fish a tasty treatment with this recipe. By Matthew Kadey, R.D. Halibut is a tremendously low-cal fish. But while it’s one of the lightest fish you can ...

Food memories are always fascinating to me; those moments when a single bite is able to transport one back to a specific place and time. Recently, I was in Portland for a book event and had the ...

This is a dish that came from a restaurant I worked at in Point Loma in the '80s, Le Terrasse. It was french, but because we were right next to the fishing fleet we always had access to fresh fish and ...