Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Chef Greg Collier of the Red ...

Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl. Spoon the mustard sauce evenly over the fish fillets, making sure each of ...

Don’t let their elegant fancy-restaurant flavors fool you. Pan sauces can spell survival for time-challenged cooks. They take about 17 minutes, start to finish, and that includes the time it takes to ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. Thick halibut fillets replace the whole fish in this recipe and stand up beautifully to the steaming process. A ...

I know that many of my readers have freezers with a plethora of fish fillets. One of my favorite ways to fix some fillets is to make sandwiches. Walleye, whitefish and pike fillets really work great ...