I am pleased to see that more and more people in this country are discovering the joys of eating fish. Preparing it is enjoyable for me, from start to finish. I am happy in a boat with a line, ...

Editor’s note: In the Taste of Life series, cooking experts, chefs and others involved in the field of food introduce their special recipes intertwined with their paths in life. The first time ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

Serve with a salad of arugula greens dressed with lemon and olive oil. From Todd Gray, executive chef and co-owner of Equinox restaurant in downtown Washington. Ingredients 2pounds Spanish mackerel ...