What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. “IT’S AMAZING what a splash of vinegar will do for an oily fish. “This is a ...

There are few dishes from the grill that are as impressive -- or as delicious -- as a whole grilled fish. The skin crisps and blackens slightly, picking up a slight overtone of smoke and funk. The ...

Chef Brad Leone roasts fresh-caught mackerel for a simple seaside meal full of flavor.

After learning how to bake mackerel, you absolutely must try this recipe for mackerel lacquered in soy sauce! This often underestimated fish is nonetheless extremely tasty, especially when cooked in ...

Peel the skin off the tomatoes by covering them with boiling water - Andrew Crowley I like to peel the tomatoes first by covering them with boiling water, leaving for 30 seconds then draining. The ...

A traditional Irish recipe taken from My Wild Atlantic Kitchen: Recipes and Recollections, by Maura O’Connell Foley. The fillets have a naturally oily flesh, and the crunchy oat crust adds a pleasant ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

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, ...