For the fish: Heat oil and butter, add garlic and saute briefly, just until fragrant. Add fish, season with salt and pepper and cook without moving until almost done, roughly 4 to 5 minutes per side.

I have the fishmonger remove the fish’s head and skin. I remove the thick bone that runs down the middle of the fish and I cut the fish into 2 parts. After salting and peppering it, I rub mustard and ...

This was inspired by the dish I enjoyed in Genoa, at Osteria de Vico Palla. Italians rarely douse the artichokes with lemon, as we do in Greece. Prepare the main dish: In a large, deep skillet or a ...