LITTLE ROCK — In this Mexican-flavored treatment, lean, moderately firm red snapper is smothered in stewed tomatoes, with capers providing extra verve. pitted, chopped olives 1 1 /2 pounds red snapper ...

If you're wondering what to cook in hot, humid summer weather, why not look to the Caribbean for some inspiration? Here, Timon Balloo, executive chef of Sugarcane Raw Bar Grill in Miami, serves up a ...

Steps: Rinse the fish under cold water, then pat dry with paper towels. If fillets are large, cut into serving-size pieces. Combine the lime juice, rum, ginger and garlic, and pour over the fish in a ...

2. Sprinkle ¼ oz. Blackened Seafood Magic to the “meat” side of the filet and place meat side down on the pan (on top of margarine), cook for 3 to 4 minutes depending on the size of the filet 3. Add ...

Visiting my sister in Boston this weekend, I got to help her make one of her favorite dishes for serving a crowd: Brazilian Fish Stew. This is a great recipe for us Floridians because of the ...

PORTSMOUTH, Va. (WAVY) – A little bit of the island life joined us on Thursday in our kitchen! Mike Palmer is the owner of MP Island Cafe. Mike and Chef Charles Mighty came into our kitchen and made ...