Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.
Chef Jean-Pierre Brehier offers a lighter variation of the standard crab cakes with this tasty take on the classic dish. Serve as an appetizer or a light lunch.
Alaska is a must-see destination on the fishing bucket list of millions. Now is a great time to experience the idyllic bliss of the Alaskan wilderness.
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of the sea.” Freshness is the key to Asian seafood.
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.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
City Pier Seafood is taking the seafood delivery sector by storm with the introduction of their newest, interactive program – Kitch’n Kidz.
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
When Togue Brawn, the owner of Downeast Dayboat discovered that I was a seafood aficionado, she decided to send me two pounds of her Maine scallops.