His Restaurants: Pasjoli and Dialogue, both in Santa Monica, Calif. What He’s Known For: Matching classical technique with out-of-the-box thinking. French-leaning menus driven by Southern California ...

In this episode of Chefs at Home, the executive chef of Suerte shows how to use (almost) all of a snapper to make two different recipes. You'll be using the whole fish for these recipes (except for ...

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 ...

2 6-inch zucchini 1 orange or yellow bell pepper 1/2 shallot 2 cloves garlic 16 grape tomatoes 1 lemon, juice and zest 3 tablespoons basil pesto, purchased or homemade, divided use 1/2 teaspoon salt ...

Red snapper is a popular fish found in abundance in Gulf waters and here is a unique way to cook it so that all of the bright flavors of this flaky, white fish show through. (Photo courtesy of ...

Whole red snapper is fried until the skin is deeply crisp, then served with a bright sesame-citrus sauce made with soy sauce, lime and orange juices, ginger, and scallions. Steamed rice makes an ...

Loquats bring an acidity and sweetness to this dish that enhances the already craveable flavor of fresh Gulf red snapper. 1 pound red snapper fillet, skinned and minced Instructions: Place the fish, ...

3-4 red Snapper (whole, filleted, reserve bones for stock) filleted and portioned (~4 filets per snapper, 3 per dish) 5 clams 5 shrimp with head on (remove shell for stock and remove intestine) 15 ...

Compared with other snappers, red snapper is the best. The unique taste and texture — delicate, moist, nutty and sweet — is unmistakable. In high demand for its superb taste, and in short supply but ...

Jim Shaffer just likes to fish. And to eat fish, and to order and sell and buy and cook and live for fish. He recently fulfilled a dream of doing all that fishing for a living and opened Presque Isle ...

It’s safe to say that we are fully into fish season. Once the weather turns consistently hot, fish is consistently appealing because of both its quick cooking time and light, flaky texture. White fish ...