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Pompano in a Salt Crust
Blanch romaine leaves in boiling water for 30 seconds to soften them. Drain, rinse in cold water, dr [...] |
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Red Snapper, Stuffed and Baked
Preheat the oven to 400 F. Melt 5 tbsp of the butter, add the mushrooms, scallions, and celery, and [...] |
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Caper Sauce
Heat oil in a Dutch oven and saut� onion with tomatoes. Cook, stirring often, over low heat. [...] |
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Southern Fried Catfish I
Shake cornmeal, salt and ground pepper in a paper bag. Heat oil to 360 degrees F, halfway up the sid [...] |
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Tennessee Fried Catfish
Thaw frozen fish. Sprinkle both sides with salt and pepper. Beat eggs slightly and blend in the milk [...] |
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Blackened Redfish
Place fish fillets on a cutting board; trim off any thin edges and very thin tip of tail. If left on [...] |
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Cajun Seafood and Noodles
Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick
skillet over medium heat. [...] |
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Baked Mackerel Hungarian
Preheat the oven to 400 F. Peel and cut the potatoes into 1/4-inch slices.
Boil them in salted wat [...] |
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Stuffed Flounder
Cut flounder down the middle. Take knife and cut around inside under skin to make a pocket on each s [...] |
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Herring with Mint and Orange
Preheat grill. In a bowl mix together the breadcrumbs, mint, orange rind and juice.
Season the her [...] |