It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

For the antiboise, mix all the ingredients together and heat up. Remove from fire just before it boils, and set aside. Season the sea bass and grill. When done, place in a pie tin and add the lemon ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Chef Pedro Depina of Ettore’s is making ...

1. Wash, clean, and gut the sea bass. 2. With a sharp knife slice the fish firmly from the bottom, against the backbone and carefully remove the backbone (please refer to the video). 3. Lay open flat, ...

'Sea bass is an exquisitely textured, sweet-fleshed fish that needs careful treatment in the kitchen. It should be plain baked to just ‘pearly’ in colour and served with very simple accompaniments.

Fresh sea bass meets smoky cedar aroma in this Rec-Tec pellet grill cook. Simple, elegant, and packed with flavor.

There are recipes and cooking techniques that almost always elicit a cocked eyebrow from some readers. Anything deep fried is one. Cooking fish is another, especially grilling fish. And that is a ...

What He’s Known For: Simple Greek cooking over live fire; honoring the nuance and seasonal freshness that sets this cuisine apart. “SOURCING IS 80% of cooking,” said chef Doug Psaltis. “I learned that ...

Branzino is a popular fish for restaurants to serve whole, but the seafood delicacy is sometimes known as European sea bass.