Search Results for “grouper

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Micro-Steamed Hoisin Fish and Vegetables

In my kitchen the microwave oven is most often used for reheating leftovers, but I’ll admit that when it comes to steaming fish and vegg...

by Anne Byrn


Pan-Roasted Striped Bass

Any firm-fleshed fish (such as halibut, cod, snapper, salmon, grouper, etc.) may , be substituted for the bass. Just make sure that the f...

by Tom Colicchio


Paella Cuban Style

Of course we are all aware that the traditional paella originated in Spain, and no Cuban would ever dare challenge a Spaniard on the meri...

by Raquel Rabade Roque


Basic Ceviche

Ceviche, which is also known as cebiche or seviche, is, simply put, any type of seafood that is “cooked” (without heat) by marinating it ...

by Roberto Santibanez


Fish Escabeche

This is a popular dish in Puerto Rico and the Dominican Republic. Perfect for a warm-weather buffet, it can be made a day ahead.

by Jinx Morgan and Jefferson Morgan


Orange Marmalade and Grand Marnier Glaze

Marmalade is the perfect starter for a glaze. You can use your favorite marmalade, or if you don’t already have a favorite marmalade, try...

by Elizabeth Karmel


Sesame-Crusted Fish Fillets with Garlic-Ginger Sauce

This recipe features another boldly flavored Chinese-inspired sauce that complements virtually any type of mild white fish fillets. The l...

by David Waltuck


Wood-Grilled Whole Fish Puerto Vallarta Style

Along Mexico’s west coast. It seems like all the best seafood restaurants are flipping hinged flat baskets of butterflied, marinated fish...

by Rick Bayless


Fish Stock For Soups, Rices, And Seafood Dishes

A good strong fish stock will lend a special marine smack to a number of soups, seafood dishes, and rices in this book. While you can al...

by Anya von Bremzen


Fisherman’s Paella

This paella celebrates the flavors of Spain’s coasts, mixing both shellfish and fish. Monkfish, with its sublime flavor and firm flesh, ...

by Jeff Koehler


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