Tuna steaks, swordfish, shark or any firm fish could be substituted for grilled mahi-mahi if desired. The pineapple salsa is an excellent contrast in flavor.
Reeling in the Years
This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
It’s winter, and time for comfort foods. Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare.
Check out this Avocado and Ancho Chile Cheesecake with Crab Fondue that we first encountered years ago from the Inn at Loretto.
Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try.
If you make wasabi mayonnaise, why not make some wasabi oyster po’boy sandwiches? The following recipe makes four servings.
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayo.