Preheat oven to 400 degrees. Season halibut fillets on both sides with salt and pepper. In an ovenproof skillet, heat olive oil over medium heat. Lay in fillets and scatter grapes all around.

Cut off roots and trim dark-green top from leek. Discard any tough outer leaves. Thinly slice leek. Rinse leek thoroughly in bowl of cold water; swish to remove any sand. With hands, transfer leek ...

Prepare the halibut: Toast the coriander and fennel seeds ... Drizzle with yogurt sauce or serve the sauce in a small bowl alongside. Recipe courtesy of The Newlywed Cookbook: Fresh Ideas and ...

Season halibut with salt and pepper and drizzle flesh with oil. Grill fish over direct heat, turning occasionally, until center registers 140 degrees on an instant-read thermometer, 10-14 minutes.

This isn’t your average drive-thru fish sandwich—this is the grown-up version, packed with bold flavors, crispy textures, and fresh, elevated ingredients. It starts with a flaky, mild white fish like ...

Camping doesn't mean you have to give up a gourmet meal. Chefs share the camping recipes they make in the ... Or they make fresh halibut, crisping the skin in a skillet then topping with a scratch ...

Halibut is a delicious, firm-textured flat fish. Take care not to overcook it as it will dry out and spoil the texture. Preheat the oven to 220C/425F/Gas 7. Heat 50g/1¾oz of the butter in an ...