Chef Paul Prudhomme made blackened fish popular, including the red snapper version. Although tasty, preparing this dish at home can set off smoke alarms.
Reeling in the Years
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
Tilapia is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
These delicious crab cakes are a wonderful way to use crab meat. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus.
Indian curries are best if you don’t mind your oil intake! It is the oil that gives the sauce for this fish curry a creamy consistency and intensity.
There are parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia.
This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas.
This Baja gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp.
This salt fish recipe is known as the national dish of Jamaica. Traditionally served for breakfast, ackees have a texture similar to that of scrambled eggs.
Unlike clams which are dug from mudflats and oysters that are pried off rocks, scallops are free-swimming and are harvested in trawls, dredges, or by divers.