CHICAGO (WLS) -- It's Thursday so that means we're cooking up a storm and today we are cooking California fresh. The Oakville in the Fulton Market District and it's kind of like being in Napa with ...

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 ...

This halibut with lemon-anchovy sauce is a quick seafood dinner that packs in omega-3s. It's an herby, slightly spicy, and salty dinner that comes together in just 20 minutes. Serve it with a side of ...

This very simple steamed halibut moves so quickly once you start cooking that you need to have everything ready by the stovetop. The plates should be warm so you're not putting hot fish onto cold ...

Ingredients: 2 lb. Fresh Halibut Fillet 1 tsp. Kosher Salt Citrus Marinade- see below 2 oz. Citrus Butter- see below Rhubarb Coulis- see below 1/2 each Orange- cut into 1/2" segments 2 tsp. Chopped ...

Halibut, Fresh (8 oz. piece) 2 ea. Flour, All Purpose as needed Lemon, Fresh; juiced 1 ea. Wine, white 1 oz. Capers 1 tsp. Butter, unsalted 2 tbsp. Pre-heat oven to 400 degrees. Season Halibut with ...

Heat a grill. Place tomatoes in a sieve. Place sieve on grill over indirect heat. Cover grill and smoke tomatoes until slightly wilted, about 30 minutes. Transfer to a food processor along with ...

On a recent trip to Victoria, I tasted a dreamy dish of grilled halibut dressed with blood oranges, shallots and cream. The velvety sauce was studded with chunks of jewel bright citrus and flecked ...

Preheat a large frypan to medium-high heat. Lightly season the Halibut on both sides and dredge in flour, shake off the excess flour. Add olive oil to the frying pan and sauté for 3 - 4 minutes until ...

This recipe is as close as you can get to capturing spring in a skillet. It is so full of brilliant colour you practically need sunglasses to eat it. The dish gets its radiance from the field-green of ...