Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

With its delicate, flaky texture, fish is not an easy thing to cook, no matter the method. Luckily, the 10-minute rule makes ...

Growing up in a coastal town in Southern California, I always had immediate access to high-quality, freshly caught seafood. It wasn't uncommon to head to the fishing harbor early on Saturday mornings ...

Fish sticks — delicious on their own, but in a sandwich? Delightful comfort food. But how to get the sticks to stay between ...

Tired of eating dry and tasteless chicken? We are, too. But what if we told you that fish is the way to go? Before you shake your head in disagreement, fish — when cooked properly — can taste equally ...

January in New Orleans is a curious time. The Christmas decorations are barely packed away, the last of the pecan pralines ...

Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — ...