I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
Author: Dave DeWitt
This shrimp dish is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I add pineapple , bell pepper, and chiles.
This marinated snapper ceviche is different from the others because the spicy chile-vegetable mixture is spread on the fish after it has finished “cooking.”
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
The most popular fish used in Peru is sea bass, or grouper, although every type of seafood and shellfish is used in ceviche as well.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
The interesting combination of shrimp and bananas gives this west African dish an exotic flair. It is light and delicious. Serve it with hot, cooked rice