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

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

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 ...

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 ...

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.

1/2 teaspoon sea salt. 2 eggs. 1 cup breadcrumbs, panko or regular or a mix. 1 pound, or roughly two filets, Alaska cod. 1 1/2 cup vegetable oil. 2/3 cup tartar sauce, homemade or store-bought ...