We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.
Author: Dave DeWitt
If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
This spicy fish dish is a Fijian favorite and utilizes common ingredients of the islands. It is the Fiji version of ceviche. Serve it with a fresh fruit salad.
The ancho chile powder gives the glaze for this grilled tuna recipe its appealing brick-red color and warm—not fiery—flavor.
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.