Blackened grouper fillets are topped with a crust of lump crabmeat, Parmigiano-Reggiano, and panko; broiled until golden brown; and served with a bright herb salad.

Welcome to our virtual kitchen table, readers. Pull up a chair and join the conversation. Today the topic is heavy on fish and, as always, tasty. Here is a reminder, as an appetizer to whet your ...

In these fish tacos, tangy escabeche balances savory grilled fish and a creamy avocado spread soothes any lingering heat from ...

Jim Shaffer just likes to fish. And to eat fish, and to order and sell and buy and cook and live for fish. He recently fulfilled a dream of doing all that fishing for a living and opened Presque Isle ...