Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
Reeling in the Years
This Creole sauce, similar to that served at the world renowned Antoine’s restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery.
Tilapia, a farm-raised fish originally from Asia, is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
A popular ingredient in Thailand, this Thai red curry paste can be added to any dish. It is, of course, a primary ingredient in Thai curries.
We don’t usually think about grilling pickled peppers like the ones in this grilled crab-stuffed cherry pepper recipe, but just don’t over-grill the peppers.
There are a great number of variations on this favorite Bajan specialty. Flying fish is sometimes found frozen in Florida markets; if it’s not available, substitute any mild white fish, such as flounder.
This spicy crab stir fry combination comes from an Indonesian friend living in New England. Indonesians love hot, spicy foods, and this dish is no exception.
The marinade in this grilled shrimp recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill.
This Cajun-based recipe is actually cooked, not barbecue shrimp. Using the barbecue sauce as a condiment reduces the need for a number of ingredients.