Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Reeling in the Years
The salsa recipe for this barbecued halibut is courtesy of the National Watermelon Promotion Board and the Walla Walla Sweet Onion Marketing Committee.
Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Created by Bruce Hiebert, owner of eastern Washington’s Patit Creek Restaurant, this mild, celery-based sauce fits Alaska salmon perfectly.
This oyster ceviche dish gets its heat from habanero chiles and a delicious twist from fresh mint. Make it when you have access to plenty of fresh oysters.
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
Here’s a concentrated Cajun rub has its origins in Louisiana, where it seems that every home cook has his or her own secret spice mixture for grilled foods.
This recipe is a second version of the Ecuadorian specialty. The fish can be served as an appetizer or as a main dish for a refreshing summer meal. It is traditionally served with maiz tostada (toasted corn) or popcorn on the side. Note: This recipe requires advance preparation. Ceviche with […]
I was served what the Anguillans call crayfish, but they’re considerably larger than the Louisiana kind yet smaller than a spiny lobster.
This smoked oyster stuffing runs the gamut of the five food groups, relying on fruits, vegetables, protein, grains, and dairy to create the fine mixture.