This grilled garlic fish recipe is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines.
Reeling in the Years
Smoked, Grilled, and Plank-Cooked Seafood
It shouldn’t be a surprise that your grill also happens to be a terrific tool for smoking, plank-cooking, and grilling seafood and fish.
Portuguese Salt Cod Casserole (Bacalhau a Portuguesa)
Portuguese salt cod casserole, aka Bacalhau a Portuguesa, is far more flavorful than the tuna-based ones we’re used to in the United States.
Bahamian Conch Salad
It’s not easy to find conch when you’re away from “de islands,” but thanks to the great folks at the Prawn Corporation of America, you can.
Salt Cod Croquettes with Sweet Tomato and Red Pepper Sauce
Croquettes are often called fritters and vice versa. Both appear in the salt cod recipes from several countries, and this is the English version.
Grilled Scallops with Roasted Red Pepper Sauce
Because scallops cook so quickly, they’re ideal for cold weather cooking. Try to get day boat- or dry-packed scallops. “Enhanced” scallops won’t sear properly.
Shad and How to Plank It in 1904
You have been told so often how to plank a shad that it seems idle for me to talk about it at all. But there are planked shad and planked shad.
Smoked Oysters with Ancho Chile Sauce
This oysters recipe requires hot smoke and a lot of it for a short period of time. Try for about 400F degrees instead of 200F on your smoker or grill.
Trinidadian Wood-Grilled Shark Steaks
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish.
Crab Callaloo Recipe
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.