Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

1. Roast the bell peppers over an open flame or in the broiler, turning until blackened all over. Place them in a paper bag inside a plastic bag and tie it closed; leave the peppers to steam in the ...

This recipe for fish fillets in creamy paprika sauce is rich, flavorful, and incredibly easy to make. Perfect for a quick ...

If you're cooking a white fish like bass, swordfish, or cod, it's important to have a flavorful marinade. Here's how Food ...

• 1 medium zucchini or peeled carrot, thinly sliced, end pieces discarded • Salt and ground black pepper to taste PREPARATION: Heat oven to 450 degrees. Lay four 12-inch squares of parchment paper or ...

1. Marinate the fish fillets with salt, pepper, garlic ginger mince, and lemon juice. Set aside for about 10 minutes to infuse the flavours. 2. In a non-stick pan over medium heat, add the ghee and ...

Cook’s notes: Panko is Japanese dry bread crumbs. It’s sold at Asian markets and many supermarkets. The fish gets a crisper coating when you use panko, but if you can’t find it, use another type of ...

Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots ...

Admittedly, it's not easy to keep a healthy, well-balanced diet while camping. Luckily, this recipe from Hungry Campers Cookbook by Katy Holder ($25) shows you how to flawlessly prepare fish without ...

Prepare and have warm white wine-Key lime sauce before cooking fish. Spread bread crumbs in a baking pan or pie plate. Press fish into crumbs on both sides to coat well. Place fish on baking pan and ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

Duck confit, pancetta-wrapped quail, butter-poached lobster tails, fried zucchini blossoms -- not exactly how most collegians are expecting to dine when they head back to their school dormitories this ...