Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

PANAMA CITY BEACH, Fla. (WJHG/WECP) - On Foodie Friday, we learned how to make oven roasted whole snapper with Chef Nathan Davis, the owner of ‘The Polished Chef.’ Oven Roasted Whole Red Snapper -1/4 ...

Chef Hervé Glin is a big man. “I love to eat,” he says, wryly surveying his own bulk. He also likes to feed people, which he does at his clubby Cité Grill at 5860 Westheimer in Houston. His fondness ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

Grilling fish outdoors is popular during the summer, but sometimes it's easier to roast a fillet in the oven if the weather turns rainy or cool. This recipe is a case in point. Crisp on the outside, ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The fish ...