On a mandoline, flat cut the celery and carrots into shoestrings. Cut leeks by hand on the diagonal. In a small bowl, whisk lemon juice, olive oil, shallots, capers, and parsley. Add lemon zest and ...

Whenever I peruse the fish counter, I am immediately transported back to the day I found myself standing in the middle of a small fishing boat that was vigorously bobbing up and down on the waters of ...

Alaskan halibut has no rival — it tastes mild and slightly sweet with a creamy, satisfyingly meaty texture. It works well on the grill, in a pan, under the broiler, in the fryer, smoker or steamer. It ...

Set the herbs in an oven proof baking dish large enough to hold the tomatoes (this will need to be twice the size of the whole tomatoes). Cut tomatoes in half equatorially lay them skin side down on ...

Perhaps my family’s most diligent fisherman is my Aunt Barbara, my father’s older sister, one of nine O’Malley kids, who still lives in the house where they all grew up on 10th Avenue and Cordova ...

At the market the other day, I was drawn to glistening, pearly white filets of Alaskan halibut filling two rows of the fish case. I bought a little more than 2 pounds of fish, plenty for dinner and ...

While in Anchorage, Alaska, last week, I tasted several seafood bisques in the most renowned restaurants (especially the Seven Glaciers restaurant at the Alyeska ski resort), which inspired me to ...

On March 19, wild Alaska halibut and sablefish, also known as black cod, began making its way into home kitchens, restaurants and retailers nationwide with the start of wild Alaska halibut and ...

Alaskan halibut has no rival — it tastes mild and slightly sweet with a creamy, satisfyingly meaty texture. It works well on the grill, in a pan, under the broiler, in the fryer, smoker or steamer. It ...