So it's possible to serve the sauce warm, as a luxurious dressing for delicate fish dishes such as poached cod or halibut ...

Transfer to a food processor along with mascarpone, coriander, salt and pepper, and pulse to form a coarse sauce. Season halibut with salt and pepper and drizzle flesh with oil. Grill fish over ...

Allow a 200g/7oz fillet or steak per person. If you can’t find halibut, turbot is a suitable substitute. Small halibut, called chicken halibut, weigh up to 2kg/4½lb and can be bought whole.

Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water ...

Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move that’s genius ... the salmon turns moist and tender in the buttery sauce, and the light breading gives a ...

Grilled Halibut with Cherry Tomato Chimichurri by Seamus ... In this recipe, it’s brushed with a lemon-garlic sauce and topped with crispy capers for a pop. Grilled Foil Packet Clambake by Will Gilson ...

Traditional dishes are elevated to a whole new level, such as the crab mac & cheese entree, with fresh blue crab meat, shallots, goat cheese, cheddar and jack cheese in a garlic cream sauce. And don’t ...

lemon juice and zest, and capers, scraping up the browned bits from the bottom of the pan. Add the salmon to the pan, skin side down. Bring to a simmer and cook, occasionally spooning the sauce ...