Bake the fish for 5 minutes per 1/2 inch of thickness. Remove it from the oven, and test for doneness. It is done if it is opaque and pulls apart easily with a fork at the thickest point.

Escovitch fish — fish that's fried and then topped with pickled, thinly sliced vegetables — is everywhere in Jamaica. 2019 F&W Best New Chef Kwame Onwuachi uses a garlicky marinade to form a ...

Whole-y mackerel! Women who eat small fish whole — from the head to the bones — may face a lower risk of dying from cancer and other causes, a new study out of Japan finds. “Previous studies ...

Grilled Whole Stuffed Fish With Sun-Dried Tomatoes, Feta and Herb Butter Sea bass, trout, salmon or snapper are spear-fisher Valentine Thomas’s picks for this Mediterranean-inspired whole fish.

Make the Fish: Place saffron powder in a small heatproof bowl. Add 1/3 cup hot water, and stir to combine. Let saffron mixture steep at least 15 minutes or up to 30 minutes. Meanwhile, pat snapper ...

Stuff the cavity of the fish with ginger, green onions and cilantro and place in a 2-inch-deep dish that can be placed in a steamer. Steam the fish until it is fully cooked, 5 to 8 minutes.