and grill for about 10 minutes per side, depending on the size of the fish. When presenting a whole fish, here’s how Kelsey breaks it down: Using a sharp knife, slice between the head and body ...

The fillet without the bones and the head can be used in a simmered dish, while the half with the bones can be cooked in the fish grill. Cook the side of the bones thoroughly at first, then turn ...

Bright, tangy capers and lemon complement the buttery notes of freshly grilled or broiled tuna. This is collaborative content from Food & Wine's team of experts, including staff, recipe developers ...

Grilled seafood is a summer soirée’s ... Using a sharp knife, slice between the head and body of the fish, through the flesh, but without cutting through bone. Next, use the tip of the blade ...