I wish I could say that I’m about to clue you in to a culinary treat that me and my family have been enjoying for years, but that’s simply not the case. I ate my first fried fish tail just a week ...

1. In a food processor, combine the parsley, olive oil, garlic, lemon rind and juice, capers, mustard, anchovy, red pepper, and a generous pinch each of salt and black pepper. 2. Work the mixture ...

The narrow tails are often overlooked at the fish counter because they are quite thin, which makes cooking them a bit tricky. Here, the tails remain intact, which results in evenly cooked meat that ...