It’s a sweet, languid summer evening on the Amalfi Coast of Italy. A waiter walks onto the veranda carrying a vial of red-amber liquid. At your table, he dips a twig of dried oregano into it and ...

David LeFevre wants you to know that fish can be cool. That’s probably no great surprise coming from the new chef at the Water Grill, certainly one of the best seafood restaurants on the West Coast ...

The pastrami spice is a flavor we all know and love. Using it on yellowtail fish gives it a refreshing and light twist. Technique tip: Plan ahead and prepare the yellowtail the day before so your fish ...

Few things on a plate are more intimate than a whole fish. This local whole yellowtail snapper is delicious and tastes like pure Florida. Since my dad has been a local professional chef and now works ...

Combine the apricot, lime juice, peppers (or paste) olive oil and salt and blend till smooth. Pour a small amount of puree on to a plate or tostada, arrange the sliced yellowtail over the sauce, ...

Slice yellowtail on a bias, to get ¼ inch slices. Lay them on a tray and refrigerate till ready to use. Aguachile broth, place all the ingredients in a Vitamix blender (or other blender) and blend on ...

Spent a day in LA fishing for Yellowtail with Kirk and his dad, Ric. Enjoyed a beautiful plate of fresh yellowtail on the boat. Cutting tools included a Wakui Deba from Sanjo, a Shun Chef Knife, and a ...