Place the reserved bones, skin, and fish heads in a wide, very large saucepan with a cover. Add the water and 2 teaspoons of the salt and bring to a boil. Remove the foam that accumulates.

Made with mild white-fleshed fish, bacon and mushrooms, Melissa Clark’s new dish is fast, flavorful and good for the fishy-fish averse. By Mia Leimkuhler Credit...Kerri Brewer for The New York ...

Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.

Add the shrimp, cover and cook until they just begin to turn pink, about 3 minutes. 3. Remove pan from the heat and set aside, allowing the fish to finish cooking off the heat, about 5 minutes more.

Cook our June cover recipe and send us your pics. By Joanna Sciarrino. June 14, 2013. Each month we ask you to Cook the Cover. Send your pictures and reviews to [email protected].

Deborah Willoughby credits her recipe to the famed Moosewood Restaurant in Ithaca, N.Y., known for its vegetarian, pescatarian and vegan dishes as well as its 14 cookbooks. Fish a la Grecque is ...

Dredge fish lightly in flour; tap off excess flour. Place 1 fish fillet in batter, and submerge completely to coat; lift fish with 1 end, and let excess batter drip back into bowl.

Pat fish dry with paper towels and season with kosher salt and pepper (mix them together beforehand to avoid contamination risks after handling the fish, ½ teaspoon salt to 1/8 teaspoon pepper or ...

Add the fish and turn to coat in the marinade, then cover and marinate for 10 minutes. Drain off and reserve the marinade. Place a wok or frying pan over a low heat.