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.
Search Results for "salt cod"
Bacalao a la Vizcaína or is it a la Mexicana?
During the holidays, Mexico’s people enjoy traditional fiesta delicacies like different moles, tamales plus several seasonal dishes like Bacalao a la Vizcaína.
Alaskan Halibut Chili
Southwest and Northwest meet in this Alaskan halibut chili, mating one of the tastiest fish in the Pacific Ocean with the flavors and spices of chili.
Catfish: The Pigs of the Sea
The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of the sea.” Freshness is the key to Asian seafood.
Sizzling Seafood Part Two
Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Andalusian Mixed Paella
Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
Grilled Oysters with Spicy Mignonette Sauce
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Coconut Tempura Fish Tacos with Mint Cabbage Slaw
Coconut Tempura Fish Tacos are about as tropical as it gets without sand in your swimsuit. This recipe from Byron Bay Chilli Co takes it to another level.
The Art of Grilling Seafood
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
How to Smoke Succulent Shellfish
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.