It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

Grilled until tender and topped with a buttery garlic and caper sauce, the flavors of this Chilean sea bass dish are elegant ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Pedro Depina of Ettore’s is making ...

For the antiboise, mix all the ingredients together and heat up. Remove from fire just before it boils, and set aside. Season the sea bass and grill. When done, place in a pie tin and add the lemon ...

1. Wash, clean, and gut the sea bass. 2. With a sharp knife slice the fish firmly from the bottom, against the backbone and carefully remove the backbone (please refer to the video). 3. Lay open flat, ...

'Sea bass is an exquisitely textured, sweet-fleshed fish that needs careful treatment in the kitchen. It should be plain baked to just ‘pearly’ in colour and served with very simple accompaniments.

There are recipes and cooking techniques that almost always elicit a cocked eyebrow from some readers. Anything deep fried is one. Cooking fish is another, especially grilling fish. And that is a ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. “SOURCING IS 80% of cooking,” said chef Doug Psaltis. “I learned that ...

Pan Seared Chilean Sea Bass with a White Wine, Lemon and Dill Butter Sauce. Served with Grilled Asparagus and a Creamy Parmesan Risotto. Chilean Sea Bass with a White Wine, Lemon and Dill, Butter ...