Friday nights have this wonderful ability to make you crave something that feels both sophisticated and comforting - the ...

In a large deep skillet, heat 1/3 cup of olive oil. Add the onions and fennel and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes.

Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and add the butter to the skillet; ...

If halibut has one drawback, it's that it tends to be fairly expensive -- halibut purchased at a fish market may cost over ...

This recipe can easily be made in half, or make the full one and store in your refrigerator for up to two weeks. Either way, ...

Here, I use halibut, but any firm white fish will work. A short marinade of 30 minutes yields fish that is firm-tender, but if you prefer it more “well done,” marinate it for up to 2 hours.