Fish sticks can be fresher and more tasty if you make your own. We spoke to experts to help you customize your sticks to your ...

or simply pan-fry the fillets and serve with a refreshing mint and mustard vinaigrette. Avoid heavy, cream-based sauces - the richness of mackerel is enough of a stomach filler as it is.

Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking. Brush a baking tray all over with oil. Arrange the mackerel fillets ...

Get the Recipe In this light dish, chef David Swain marinates fish fillets ... chef and food writer Trina Hahnemann gets its crunch from tart green apple, radishes, and cucumber. "Give mackerel a ...

Fold in the cilantro and season with salt; keep warm. Brush the mackerel with olive oil and season with salt and pepper. Oil the grill grate or grill pan. Grill the fish skin side down until ...

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.

Nathan Outlaw joins us in the studio from the only double Michelin-starred seafood restaurant in the world to show us the best way to cook mackerel. He's got mackerel fillets with sardine ketchup ...

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 ...

However, cooking it just right can be tricky, with salmon fillets often ending up too dry. But according to TV chef and former Great British Bake Off judge Dame Mary Berry, there's a simple trick ...

Please verify your email address. Your browser does not support the video tag. Cooking games are great for not only simulating making a recipe but also creating ...

Although there are only five love languages, I’d like to add the act of making food for others as a sixth ... However, my Spanish Soup is a fan favorite. Spanish Soup is a hardy ...

This classic Spanish dish literally translates to “salad of Summer,” because it features that season’s headliners — tomatoes and peppers — and is served cold, topped with tinned tuna and ...