The ancho chile powder gives the glaze for this grilled tuna recipe its appealing brick-red color and warm—not fiery—flavor.
Author: Dave DeWitt
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
Also called escabeche, escoveitch is a tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods.
This moist trout has a lovely rosemary aroma mingled with tantalizing Hot Pepper Jelly. Be sure to follow the directions closely!
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
Tilapia is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
These delicious crab cakes are a wonderful way to use crab meat. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus.
Indian curries are best if you don’t mind your oil intake! It is the oil that gives the sauce for this fish curry a creamy consistency and intensity.
This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas.
This Baja gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp.