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
Smoked Oysters with Ancho Chile Sauce
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.
Salsa Criolla (Creole Barbecue Sauce)
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.
Drunken Seafood, Creole-Style
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.
Winter Shrimp Festival: Comfort of the Sea
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.
Savory Cheesecake with Crab Fondue
Check out this Avocado and Ancho Chile Cheesecake with Crab Fondue that we first encountered years ago from the Inn at Loretto.
Singapore Fried Prawns with Dried Chile
Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Crazy Cajun Salmon Recipe
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try.
Wasabi Oyster Po’Boy Sandwiches
If you make wasabi mayonnaise, why not make some wasabi oyster po’boy sandwiches? The following recipe makes four servings.
Wasabi Mayonnaise Recipe
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.