This quick and flavorful Japanese Teriyaki Cod, or Tara no Teriyaki, is pan-seared and coated in a glossy, sweet-savory ...

Most often sold skin-on, the fish has a high skin-to-flesh ... The method works for most fillets that are a half-inch thick — Arctic char, cod, rockfish, sea bass, etc. It’s an easy technique adapted ...

Sometimes it's difficult to distinguish between the types of fish available, especially cod and haddock, which are often ...

1 1-pound black cod fillet, skin and bones removed and cut into 2-inch pieces. 3 cups gently packed baby spinach leaves. ¼ cup scallions cut on the bias - Thai basil and/or cilantro sprigs.

Preparation. Step 1. Season cod all over with salt and pepper. Sprinkle flour over a large plate and, working one at a time, press side of fillet where skin used to be into flour to thoroughly coat.

Place the salmon on a non-stick sheet tray, skin-side down, and top with olive oil. Season with salt, and then top with sliced garlic and thyme. Bake the filets for 30 minutes.

3/4 lb. cod fillet. 1/4 c. reduced-fat pesto sauce. 2 lemon wedges. Heat oil in the large nonstick skillet, used to make the pasta sauce, over medium-high heat.

Sous vide bag at 140 degrees until cod is no longer opaque and easily flakes when squeezed, 12 to 15 minutes. If bag floats, weigh it down with a plate or a small pot. Transfer contents of bag to ...

You can see both techniques here in the video above (skip to 3:25), illustrated with a huge filet of salmon. For those who can’t watch, you’ll need to use a long, flexible knife to de-skin the ...