Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish. Roast fish in ...

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

Bring a large pot of salted water to a rolling boil. Salt the water generously. As the water is coming to a rolling boil, prepare and ice bath by filling a large bowl with ice and cold water. Once the ...

The fish stared back at me, eyes wide and shining, fins limp and wet. Still half-wrapped in paper, its gut hollow, it was the first whole fish I’d brought home to cook, and it forced me to reckon not ...

Split the fish from the centre and spread it flat and wide like a butterfly. Squeeze in the lime juice and sprinkle salt. Place the fish on a baking tray lined with foil. Bake in an oven at 180C for ...

While it certainly looks impressive on the table, it can be daunting to know what the heck to do with a whole fish in the kitchen. Roasting it whole is a great option for both taste and texture -- but ...

Well, the feasting is over, but you don't have to suffer through bland dishes in January to make a healthy start in the new year. In these fish tacos, instead of the usual fried fish, use roasted firm ...

Often less expensive than fillets, whole fish are sustainable and impressive centerpieces for entertaining. Whether you're fishing or fishing for a deal at your seafood counter, we have plenty of ...