One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold. The combination of coconut hot sauce and prawns is a terrific team-up no matter what season it is, though. Ingredients 24 […]
Reeling in the Years
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so they turned it into a soup.
Hawaii being comprised of islands, it’s no shocker that seafood is a major part of the local diet.
For as wonderful as seafood is to eat in and of itself, complementary side dishes and desserts like this lemongrass brulee with grilled mangoes really make the meal memorable.
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Make sure to keep an eye on your marlin quesadillas while they’re cooking; you don’t want to overcook the cheese, which should ooze gradually into the fish to create a mixed and delicious flavor. You can substitute any type of fish for marlin.
One of Byron Bay Chilli Co’s signature sauces is their Fiery Coconut Chilli Sauce, which is the secret weapon for this barbecue shrimp and fish.
Although called barbecued, this classic New Orleans recipe has nothing to do with outdoor cooking or smoking. It’s a Creole/ Cajun method of making succulent shrimp.
Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark.