This fried fish recipe is a real upgrade over the old standard of tartar sauce and chips. It goes very well with steamed rice also.
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I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies indicate.
African Dream Foods is launching a great lineup of spices and sauces inspired by the culture and flavors of Africa. All of which go great with seafood. And I can’t wait to review what they’ve sent me.
These delicious crab cakes are a wonderful way to use crab meat. The sauce is unusual and adds a dash of flavor.
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
The famous food writer M. F. K. Fisher described this sauce as follows: “A peppery concoction suited to the taste of bouillabaisse, served separately from the soup to be ladled in at the discretion of the individual diner.”
Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.