Until I went to culinary school, I was very inexperienced around fish. As a childhood picky eater I avoided fish as much as possible, from frozen fish sticks to tuna salad, much to the disdain of my ...

Growing up in a coastal town in Southern California, I always had immediate access to high-quality, freshly caught seafood. It wasn't uncommon to head to the fishing harbor early on Saturday mornings ...

Follow this expert chef's simple steps for succulent, lemon-infused whole grilled fish. It’s easy enough for weeknight dishes, but it’s company-worthy, too. Dave Pasternack is a James Beard ...

Thoroughly clean the fish with cold water. Lightly make cuts on the fish's entire length on both sides. Mix all the other ingredients and marinate the fish. Put the marinade in the cuts on the fish.