Dive into the world of spearfishing and learn the art of filleting a giant halibut in this comprehensive guide. This video walks you through each step, ensuring you get the most out of your catch.

Combine all ingredients in a food processor until components are approximately the size of rice grains. Spray halibut with cooking spray and coat the top of the filet with the topping. Place on a ...

— -- Fancy? Yup! Got people you need to impress? Invite them over. … You'll get the raise. Then you won't be so tired. 4 servings Season the halibut fillets with salt and pepper, going easy on ...

In last week’s two-part interview with Philippe Ruiz, executive chef of the Biltmore’s Palme d’Or and all around nice guy, the James Beard Award nominee described his food as “simple, classic/modern, ...

Poaching is a technique we’ve been using frequently of late. It’s simple and quick, hence perfect for weeknights. And it’s a great way to prepare lean white fish like tilapia, cod, halibut or snapper.

Preheat oven to 450 degrees. Sprinkle the fish all over with salt, and refrigerate 30 minutes. Meanwhile, combine all the chutney ingredients in a food processor, and process until it forms a thick ...

Fillet of halibut Devon crab crust, crab and ginger sauce from David Smith, executive chef at Bowaters restaurant at the Macdonald Compleat Angler - serves four. Cut halibut fillet into 4 equal size ...

Most Americans have been introduced to miso, the traditional Japanese fermented soybean paste, in the form of the ubiquitous soup, served as the first course in most Japanese restaurants. In the ...