A combination of tangy lemon, salty capers, and plenty of garlic comes together to make both a marinade and a pan sauce that ...

Prepare the halibut: Toast the coriander and ... Make the yogurt sauce: Toast the mustard seeds in a pan the same way you did with the coriander and fennel seeds. Crush or grind and stir together ...

1. In a small skillet, combine the olive oil and garlic. Set the pan over medium heat. When the garlic starts to sizzle, add ...

Halibut is probably best prepared with plenty of liquid: pan fry it in melted butter and olive oil and baste regularly, or poach it in liquid to keep it moist. It needs to be cooked until the ...

Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring frequently. Add the tomato sauce and red pepper flakes and bring to a simmer. Simmer for 3 to 5 minutes, until the ...

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 ...

Stir together peas, preserved lemon, butter, and ¼ teaspoon salt and ... (Slowly lower the food-filled bag into a pan of water until the bag closes around the food, then quickly seal it up.) ...