Crisp the shallots: Heat canola oil in a heavy-bottom pot until it reaches 295ºF. Slowly shake in the shaved shallots and fry them until golden and crispy. Strain the fried shallots using a spider and ...

I let the microwave do most of the work for this easy dinner with fresh snapper. It saves time and energy and means fewer pots to wash. The sauce for the snapper and the roast potatoes and green beans ...

1.For the relish: Toss together orange segments, lemon and lime zest, red peppers, and salt to taste. Let marinate for one hour at room temperature. 2.For the fish: Heat two large heavy skillets over ...

Season flour with lemon rind, salt and pepper. Dredge the fish with flour. Heat enough oil in skillet on medium heat to film the skillet. Fry fish 2 to 3 minutes per side or until golden. Keep warm.

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

The braised red snapper in this quickly made dish picks up plenty of flavor from its well-chosen seasonings, lemon and an underused herb, marjoram. If you can't find marjoram, oregano is an acceptable ...

Cooked celery has a nutty flavor. In this dish the celery is gently braised in a lemon-flavored broth with fresh linguine. The celery and pasta create a flavorful bed for fresh snapper in this ...

I let the microwave do most of the work for this easy dinner with fresh snapper. It saves time and energy and means fewer pots to wash. The sauce for the snapper and the roast potatoes and green beans ...