Combine crème fraîche, Dijon mustard, whole-grain mustard, minced shallots, drained capers, salt, and pepper in a small bowl.

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper.

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. The fish ...

This dish is one of my favorite summertime meals. It's full of fresh, seasonal produce like local, heirloom tomatoes and fragrant fennel. Searing fish quickly in a super-hot pan is one of my favorite ...

Ina Garten stops by the TODAY kitchen to share her recipes for two Hoda-approved dishes: A mustard roasted red snapper with broccolini and rich lemon bars for dessert. Get the recipes! The Turmoil ...