Eric Kim’s scallion-oil fish turns olive oil, alliums and white fish fillets into a simple, luscious dinner. By Melissa Clark Eric Kim’s scallion-oil fish.Credit...Linda Xiao for The New York Times.
Tinned fish (also called canned fish) pack a ton of protein and deliciousness into tiny shelf-stable cans. While it’s nothing new—fisheries were canning seafood as a preservation method well before ...
Mahi-mahi pieces are rubbed with paprika and pan-seared in garlicky butter for a bold, smoky dinner that’s ready in under 40 ...
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