FOR THE MACKEREL: (1) Season the fillets with salt and pepper. In a deep frying pan, heat the olive and eucalyptus oil to 120 degrees (with a gas stove, it’s best to turn the flame as low as possible) ...

Drain the beans. In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add onions, carrots, celery, and garlic. Cook for 3 minutes or until onions are translucent. Add tomato paste, ...

Where is it written that when you poach a fish, it has to be salmon? Of course, poached salmon has its charms, but there are other fish in the sea -- and in the river. In fact, poaching may be the ...

In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots. Using a mandoline, cut the carrots into thin strips. In a small ...

Even out of the water they have a commanding presence. Their skin is shiny silver and midnight blue, and their eyes are hard as garnets. These are wild fish fresh from the ocean, and it shows; even ...

With the 32nd annual Greater Jacksonville Kingfish Tournament getting under way today, someone asked, "What's the big deal about king mackerel, since they're not good to eat." The short answer to that ...

Mackerel is a popular nutrient-dense fish. It has great commercial value throughout the world. People mostly catch these fish for food and sport. Due to their oily and firm flesh, they also make an ...