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.

Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

Whole baked snapper is paired with salmoriglio, a green dressing made with oregano, garlic, lemon juice and olive oil. Food Safari Water serves Preheat the oven to 200˚C. Line a large baking tray with ...

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 ...

This dish is one of my favorite summertime meals. It's full of fresh, seasonal produce like local, heirloom tomatoes and fragrant fennel. Searing fish quickly in a super-hot pan is one of my favorite ...

Ina Garten stops by the TODAY kitchen to share her recipes for two Hoda-approved dishes: A mustard roasted red snapper with broccolini and rich lemon bars for dessert. Get the recipes! The Turmoil ...

From the first bite, my Crispy Baked Snapper Fillets deliver a delightful contrast of taste and textures with the satisfying crunch of a perfectly seasoned panko crust with succulent, moist snapper ...