And it’s so much easier to make than you might think! If you want to level up your grilled halibut game, it’s all about ...

Brentwood Grille's executive chef John Schultz showed us how to make Red Miso-Glazed Halibut.

A light béarnaise is the perfect accompaniment for delicately poached halibut. Equipment: You will need a cook’s blow torch. To make the béarnaise, put the shallot, peppercorns, wine and ...

Preheat the oven to 220C/425F/Gas 7. Place a heavy-based pan over a medium heat. When hot add the olive oil, shallots and onions and fry for 3-4 minutes, until softened. Add the carrot and cook ...