Although recreational snapper fishing is over, you can still get some small snappers at your local fish market. In fact, you could use any whole fish in this recipe to substitute for snapper, if it is ...

Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

Recreational red snapper season is concluded and by all accounts it was a success. Now, even if you didn't get to go fishing, here's an idea for how to enjoy the fruits of your labors. (File photo) ...

BATON ROUGE, La. (WAFB) - Summer is here and chances are you will be breaking out the grill. Grill kings everywhere will be making burgers, ribs, and steaks, but seafood tastes wonderful off the pit, ...

Drizzling this moist and tender grilled fish with a soy and brown miso vinaigrette is easy and utterly delicious. 2012 F&W Best New Chef Tim Byres is a chef, restaurateur, consultant, stylist, and ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

Chef Thomas Hunold of Two Ten Oyster Bar joined us in The Rhode Show Kitchen to show us how to make their Grilled Local Red Snapper with Chorizo and Brussel Sprout Hash. In your hot cast iron skillet, ...

Place all adobo ingredients, except salt and mayonnaise ingredients, in a saucepan. Add 1 quart hot water to cover the chiles and bring to a boil. Simmer for 30 minutes or until the chiles are very ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

Near Farmers Market, west of Interstate-45 and south of the North 610 Loop, the two-story, family-owned landmark has been at the same location for many years. With an extensive fenced-in parking lot ...

In her new cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorna Jones Books, 2019), chef-author Gabriela Camara of San Francisco’s Cala relays how this traditional, whole butterflied ...