Chef Matt Canter's poached grouper with tomato-fennel broth has a Mediterranean accent, but it's an ideal recipe for colder days, since it requires standing over three separate simmering pots. Start ...

Heat poaching liquid to 180 degrees. Add fish fillets to the liquid, turning occasionally for about 8 minutes. In a separate sauté pan, combine the tomato-fennel broth,mussels, butter, parsley and ...

At Type, our menu is strongly geared toward the season, both in relation to ingredients that are at their peak and how it feels outside to our patrons. Since it has been nice and cold, I thought a ...

Grouper is best for this recipe; fish with white, less-firm flesh are better steamed than poached in this method. From Ed Cheng of Glenn Dale. Ingredients 3 teaspoons Vietnamese fish sauce 1 ...