To prepare baked swordfish with parchment cooking, first, pat the swordfish slices dry with absorbent paper (1). Wet and wring out the parchment paper and place it in a baking dish large enough (2), ...

People often have a strong opinion about fish. Some affirm that they do not like fish and never will. My daughter-in-law will not eat anything from the sea (although I hope someday I can change her ...

The premise behind the French method of cooking en cocotte (or casserole roasting) is to slow down the cooking process in order to concentrate flavor. Fish cooked for an extended period of time ...

Preheat the oven to 350°. Place the flour in a shallow bowl and season with salt and pepper. Coat the swordfish steaks in the flour. In another shallow bowl, whisk the eggs with the milk. Dip the ...

Welcome to Never Fail, a weekly column where we wax poetic about the recipes that never, ever let us down. This is always very exciting at first. Access to a grill! All the fresh fish! Peak produce!

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Swordfish en Cocotte with Shallots, Cucumber and Mint is shown in Brookline, Mass. This recipe appears in the cookbook “Complete Mediterranean.” Credit: America’s Test Kitchen via AP The premise ...