Fish doesn't have to be difficult. Jim Peterson shows you how to make it nice and easy. Whole Red Snapper Baked in Salt; Salsa Verde; Herb-Crusted Sauteed Salmon Fillets w/ Pistou.
There's nothing quite like a flaky, golden, fried fish sandwich, so Jeff makes a trip to Madison, Wis., to get the goods from Chef Tami Lax at the Old Fashioned. Her biggest fans are known to wait up to two hours for a chance to taste her fried Walleye sandwich, so Jeff wastes no time in getting a few of Tami's secrets. Then he heads back home to try his hand at frying up his own fish sandwich with homemade tartar sauce, and continues the tradition by whipping up his take on a couple other dishes you'll often find at an old time Wisconsin Fish Fry, by first working that staple side, mac and cheese, into a sandwich with bacon. He finishes up with a simple and elegant Three Bean Salad.
Spring/summer is here, bringing warmer weather and lighter fare. Fresh fish, fresh berries and lots of citrus are sure to warm up your winter bones. Tyler lets the sunshine in with a bright spring menu that's sure to please.
Summer's here, and Tyler's got a Baja-inspired spread that highlights the best of the season's produce. Crispy fish keeps the taco filling light, a trio of homemade salsas adds zing, and there's even a pomegranate margarita to wash it all down.
Trisha has the whole family over for a classic southern Fish Fry in her backyard. Trisha prepares Pete's Catfish with must have sides of Mama's Cornmeal Hushpuppies, Home-Style French Fries and Fourth of July Coleslaw. To finish off the meal, Peach Cobbler With Homemade Whipped Cream.
Michael Symon breaks down the best way to grill fish while making his Miso Black Cod with Grilled Lime. His wife, Liz, pitches in to help make Coconut Cheesy Rice and Grilled Greens with Lime Vinaigrette, and they make this summer meal look so easy -- because it is!
Owner Ed channeled his passion for seafood into Z Fish House in landlocked Loudon, Tenn., but after five years of struggle, the restaurant needs a life preserver. Robert Irvine must help Ed rediscover his passion and lead his staff so that his restaurant has a chance to not just survive but thrive.
Sunny Anderson cooks a traditional southern food pair, fish and grits, for her favorite pair of people on the world. Sunny's Catfish Nuggets boast a super-crunchy cornmeal crust, a terrific textural complement to Creamy Cheesy Grits, filled with melted mozzarella and cheddar cheeses. For dessert, Simple Blueberry Apple Pie is bursting with fresh fruit flavor.