This is a fun planked trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.
Reeling in the Years
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try it on anything that uses mayo.
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy.
The regulation and management for the sale of eels seems to have formed a prominent feature in the old ordinances of the Fishmongers’ Company.
This fried fish recipe is a real upgrade over the old standard of tartar sauce and chips. It goes very well with steamed rice also.
This crab gumbo recipe comes to us from Gladys Graham’s self-published cookbook, Tropical Cooking. She wrote it in the Panama Canal Zone, then a U.S. possession, in 1947.
This tuna roll from Byron Bay Chilli Co isn’t of the sushi persuasion. It’s more like the zenith of possibility for a traditional tuna salad sandwich.
Although the term “Golden Triangle” often refers to opium production, in this case it means exotic curry.
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as K Cass BBQ told us, “We experimented with grilling all kinds of pizzas. This one is delightful.”