If I'm in a hurry when baking my favorite fish, I bake it for just half the time, then broil it until the fish flakes easily with a fork. Be sure to keep a close eye on the fish while broiling so it doesn't get too brown. —Sue White, Oklahoma City, Oklahoma
Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking,…
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Explains Doris C. of Michigan City, Indiana, “I marinate fish fillets in lemon juice and salt…
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