Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound.
From the Netherlands Antilles’ island of Saba comes this simple, steeped hot sauce that graces seafood dishes or simple rice.
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
This Jamaican dish is traditionally prepared with whole fish this recipe uses haddock snapper fillets so guests don’t need to worry about bones.
What an exciting combination of foods are in these Deep-Fried Curried Fish Patties!
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill […]
Jeff Corydon collected this spicy flounder recipe in Indonesia. He found the area endowed with coastal waters, lakes and rivers. “Acar” refers to the pungent sweet and sour vegetables or relish typical of the region. 1 (2-pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried […]
While not a seafood dish itself, this Sichuan asparagus recipe makes an excellent accompaniment to shrimp, fish, and other entrees of the ocean. Ingredients 12 spears asparagus, tough ends removed and cut into thirds 1 tablespoon olive or canola oil 1 teaspoon minced garlic 1/2 teaspoon grated ginger 1 teaspoon […]