This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

This overfished species isn't the most sustainable choice at the moment. Here's why you might want to avoid it, and what to ...

This recipe comes from Chef Paul Jarrett of the Oceanaire Seafood Room in Harbor East. Jarrett particularly loves halibut from Alaska, which are now available. 1 recipe Curried Pineapple Salsa (see ...

1. Heat oven to 425 degrees. Grease glass baking dish and set aside. 2. In a shallow pan or bowl, whisk eggs with water, salt and pepper. Dip halibut fillets into the egg mixture. Then dip fish into ...

1. Blanch the banana leaves, a few at a time, in boiling water for 2 to 3 minutes until slightly softened. Remove to a bowl of cold water, then drain, pat dry and set aside. 2. In the bowl of a food ...

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 ...

Using vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in small ...

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A halibut is not a pretty fish. There’s no troutlike silver shimmer or salmon iridescence, nothing lithe about halibut. They’re big and flat, brownish or grayish on top, pale underneath. They start ...