Cooking fish without oil or with simple flavorings like lemon and pepper preserves its heart-healthy benefits. Learn to prepare salmon fillets for sushi, grill yellowtail, and differentiate between frozen and fresh seafood.
Swordfish is one of the few fish that is a breeze to grill: its strongly flavored steaks are sturdy enough to hold up to the high heat needed to yield fish that is crispy brown on the outside, moist on the inside.
Read more →
Halibut -- like other firm, white-fleshed fish such as swordfish -- is one of the best types of fish to broil. Both the steaks and fillets cook up firmly and have a mild flavor that lends itself well to pairing with a wide variety of sauces, seasonings or side dishes.
Read more →