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.
Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species, some in danger of extinction, and it is also a winter breeding and birth site for humpback whales.
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.
This sweet and sour fish sauce dip is made spicy with chopped chilies and garlic, while fresh-squeezed lime or lemon gives it a sour edge.
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
A popular ingredient in Thailand, this Thai red curry paste can be added to any dish. It is, of course, a primary ingredient in Thai curries.
We don’t usually think about grilling pickled peppers like the ones in this grilled crab-stuffed cherry pepper recipe, but just don’t over-grill the peppers.