“People always tell me they’re intimidated by buying and cooking seafood,” says Australian-born chef Curtis Stone. And while cooking seafood is second-nature to Stone, he understands the apprehension some people might have searing scallops or even just picking out the right tuna steaks. Here, Stone lays out the foundation for cooking seafood at home, with recipes and tips that will help you to start cooking restaurant-quality seafood in no time.
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