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
Planked Sockeye Salmon with Mango Chutney and Chipotle
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
Sichuan-Marinated Grilled Tilapia
Tilapia is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
Louisiana Crab Cakes with Fresh Tomato and Chile Tartar Sauce
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.
West Bengal Fish Curry
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.
Chunky Tunisian Fish Soup
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.
Ceviche de Mojarra (Sunfish Ceviche)
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.
Baja Gazpacho
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.
Salt Fish and Ackee Recipe
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.
Grill-Seared Scallops
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.