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They include baked, broiled, breaded and pan-fried, sautéed, and steamed preparations—there’s even one entree ... Dinner will be ready in just 15 minutes when you make this colorful and delicious ...

For this simple recipe, all you need ... local butchery or Mama Samaki to fillet some snapper or tilapia in advance. You will need to marinate the fish and pan-sear it until it is cooked.

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

Flounders are usually sold whole and fresh but can be bought in fillets ... and butter as you would cook turbot. A good-sized flounder can also be filleted and pan-fried. Cook slimmer flounders ...

Preheat the oven to 325°F, and spray a 9×13-inch baking dish with non-stick cooking spray. Pat the flounder dry to remove ...

I do use pork fillet, though I must say I generally find it a bit too lean for my taste. Fillet has the great advantage of cooking really ... butter in a frying pan. I always add a drop of oil ...

Heat a frying pan until hot, add the olive oil and the sea bass fillets, skin-side down, and cook for two minutes. Carefully turn the sea bass fillets over and cook for a further two minutes.

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

Season the shrimp, flounder ... cook near 1 minute on one side without flipping, until the first side has seared a bit. Flip and cook another minute. Remove the shrimp and scallops from the pan ...

"I've been using a Tramontina nonstick pan for years. Cooking with this pan is a dream!" Among its many perks are its lightweight, 2-pound design, which 5-foot-tall Lisa says is "a huge plus when ...