Eric Ripert, chef and co-owner of the award-winning Le Bernardin in New York City, joins TODAY to share a seafood recipe with a tropical flair: poached snapper with coconut milk and tomatoes served ...

Poaching white fish like snapper, on the other hand, retains the moisture, adding flavor without much fat. Fish filets can be poached in wine, broth or coconut milk. London showed us how to poach ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...