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 ...

Heat saute pan to medium-high heat. Season fish with salt and white pepper on flesh side. Put 1 T of vegetable oil into the pan and let heat for 45 seconds. Add fish to pan seasoned side down. Heat on ...

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 ...

Satisfying halibut filleting featuring a conversation with a fisherman on the Homer Spit in Alaska. #Halibut #Fishing #Alaska ...

Alice, our naturalist guide in Talkeetna, Alaska, says she cried when her freezer malfunctioned. She lost more than 100 pounds of halibut from a recent fishing expedition. Only one week into our ...