#broiled fish

Inspired by Chantelle Lusciously glazed and packed with umami, this Miso-Glazed Salmon strikes the perfect balance between sweet, salty, and tangy. Each fillet is marinated in a rich blend of miso, soy sauce, brown sugar, sesame oil, rice vinegar, and ginger—then broiled to caramelized perfection with a golden, sticky sheen. A sprinkle of sesame seeds and green onions adds contrast and crunch,…

Lenten special:  Mediterranean-style Red Snapper

It’s the first Friday of Lent as I write this, and I’ve been inspired to produce something appropriate for the occasion.  If you eat a lot of fish during Lent (the period of restraint and penitence that Christians observe in the weeks after Ash Wednesday and before Easter), it’s easy to get bored – unless you change up your recipes regularly.  Northern Red Snapper (Lutjanus campechanus) is not…

A new study shows that eating broiled or baked fish once a week is good for the brain, regardless of how much omega-3 fatty acid it contains. Eating baked or broiled fish once a week is good for the brain, regardless of how much omega-3 fatty acid it contains, according to researchers at the...