My point? If your going to catch and eat fish, you’re going to need to know how to fillet a fish. The average American—whether they catch or buy fish for the table—wants to cook and eat a boneless ...

Alone' Season 4 winner Jim Baird outlines simple steps to filleting a fish in the field to can get fast and efficient with minimal time. Note: A fillet knife is great to have. Fillet knives are ...

This blackened fish recipe uses sea bream but fillets of any firm white fish, such as catfish or monkfish, would also work well. Delicious served with dirty corn. Put the lime juice in a wide bowl ...

This is a classic French technique and how we cooked all our fish to order back in my days at Pierre's Restaurant in Wellington. Use a trimmed plate-size fillet per person. Using a large pan you ...

This is an easy dish that can be prepared in 30 minutes or less. Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried.

"This batter is made for travel," chef Adam Evans later told me as he walked me through the recipe ... ocean fish for us to try: skin-on speckled trout and mahi-mahi. He dredged those fillets ...

A very light and fresh fish recipe by Divya Burman. Walnuts and breadcrumbs coated on the fillets and baked golden to form a crust. These fish fillets are served with warm parsley sauce. So, dig in.