An expertly cooked steak may be perfect on its own, but we think a few fresh herbs can take those flavors to new heights.

While there are plenty of great ways to use tartar sauce beyond fish, our favorite has to be with a classic fried fish filet ...

Fresh fish is best eaten as soon after catching or ... Poach, steam, pan-fry, deep-fry, roast, braise, grill or barbecue it; stuff it with herbs, breadcrumbs or other fish; serve it with a sauce ...

Place the grated zest in a food processor with the fennel, garlic, onion, capers, herbs, a good glug of olive oil and seasoning, and blitz until finely chopped. Pack the mixture into the fish and ...

In a large pot, prepare a court bouillon: to 5 quarts water add the vinegar, salt, carrots, onions, and herbs in ... for larger fish. Remove the fish, drain, garnish with fresh parsley and serve ...