Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Elevate your ...

Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

This dish is one of my favorite summertime meals. It's full of fresh, seasonal produce like local, heirloom tomatoes and fragrant fennel. Searing fish quickly in a super-hot pan is one of my favorite ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The fish ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying crunch of a perfectly seasoned panko crust with succulent, moist snapper ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.