Place the lemon zest and juice, chillies, olive oil, parsley, garlic cloves, peeled shallot and salt in a food processor and blitz until it forms a thick sauce. Coat the sardines in olive oil and ...

Skewer the sardines from the mouth down to the tail, as close as possible to the central bone. Season the cavity with salt, pepper, 1 or 2 slices of garlic, and a rosemary sprig. Place the sardines in ...

It”s the summer treat we”ve all been waiting for – abundant wild salmon. The markets are now full of beautiful, deep-orange, salmon fillets, steaks, and roasts. Our grills and ovens are fired up, and ...

Follow your heart, says Susan Jane White, and enjoy fresh sardines -- they're easier to barbecue than chicken There are fats that heal and fats that harm. Let's run through them. Trans fats commit ...

On rainy May days, I close my eyes and imagine I’m on some Greek island grilling fish outdoors, looking over at distant mountains, sipping a glass of organic Assyrtiko. While it may be a while before ...