6 red snapper (or trout or any firm white fish) fillets, each about 8 ounces Salt and cayenne to taste 1 stick butter, melted and clarified 3 tablespoons fresh lemon juice 3 tablespoons white wine ...

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 ...

WITH A CHEF MARCUS AT TIME OF YEAR. SEAFOOD DISHES ARE THE FEATURED AT MENU ITEM THIS WEEK. WE’RE GOING TO BE COOKING UP YELLOWFIN SNAPPER AND A YUMMY SAUCE TO GO ALONG WITH IT. YES. WE’RE DOING SWEET ...

Grilled Snapper With Scotch Bonnet Marinade This dish is inspired by chef Garrette Bowe’s family cookouts in the Bahamas. She seasons the grill with pineapple, lime and thyme to add extra flavor to ...

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 ...

Nicole Stover is no stranger to Lombardi’s Seafood in Winter Park. In fact, it’s precisely that business’s inventory of prime local catch that this recipe creator and developer most enjoys working ...

Store bought works if you can find it, we take boneless pork shoulder and season it with our house spice blend - turmeric, ginger, chili powder, garlic, onion, smoked paprika - smoke it and dice it.

For reasons I would not want to repeat, I recently enjoyed a couple of weeks of being cooked for by a consort who was happy to shop and chop and even do dishes if only I would tell him what to make ...

The Le Cordon Bleu-trained chef doesn’t make cooking salmon complicated. On the contrary, De Laurentiis is fond of keeping the process simple. Sharing her recipe for Broiled Salmon with Fennel Salad ...

With meat shortages on the rise and fewer trips to the grocery store due to the coronavirus, now's the perfect time to start buying and cooking more seafood and fish. Seafood is a great source of ...

Once spring arrives, eating habits and ingredients change. Out go the comfort-food dinners that include long-cooking roasts, simmering soups and stews. Spring signals the arrival of vegetables that ...