Search Results for “grouper

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248
micro-steamed-hoisin-fish-and-vegetables

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...

22438
pan-roasted-striped-bass

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...

22190
paella-cuban-style

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...

12315
basic-ceviche

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 ...

13326
fish-escabeche

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.

16085
orange-marmalade-and-grand-marnier-glaze

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...

10509
sesame-crusted-fish-fillets-with-garlic-ginger-sauce

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...

24848
wood-grilled-whole-fish-puerto-vallarta-style

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...

7534
fish-stock-for-soups-rices-and-seafood-dishes

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...

7802
fishermans-paella

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, ...

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