Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half ...

If you're making anything from fresh fish to shrimp or scallops, try serving the seafood over a lemon pasta. You can quickly whip up a sauce made from garlic, sea salt, and a little melted butter ...

Preparing this baked trout with lemon and sauce couldn't be simpler. Fish fillets glazed in honey mustard, soy, and sesame ...

Chicken broth works, but bottled clam juice (a smart tip from my colleague Genevieve Ko), readily available in most grocery ...

Fish fillets marinated in lemon juice, sauteed in oilve oil and drizzled with sweet lemon-butter sauce. A simple yet impressive dish. 4 fillets fish 30 gm butter Juice of 3-4 lemons 1 tsp sugar, or to ...

Add the lemon juice and a grind of black pepper (if using) – and whisk. Either pour the sauce over the fish or, using a fish slice, remove the fish to individual plates and spoon over the sauce.

You could also create a Mediterranean-inspired marinade for chicken with fish sauce, lemon juice, thyme, paprika, and olive oil. If you've ever wondered why so many Southeast Asian soups seem to ...

Keep a close eye on it, to make sure the topping doesn’t burn! Serve the fish fillets with the tartare sauce, baked potato wedges, steamed green beans and lemon wedges for squeezing over.

MIX seasoning, hot water, butter and rice in 13"x9"x2" baking dish. Top with fish. POUR baking sauce over fish. Sprinkle fish with crumb topping. BAKE 30 min. or until done. Stir rice before serving.

Marinate fish, lemon juice and salt for 5 minutes and wash off ... Pour some of the hot cheese sauce over it (serving the rest of it on the side) and garnish with the greens.

Cooking “en papillote” in paper is a classic French method that creates moist and tasty fish every time. I like to use this ...