Categories: Fish
Ceviche
Catfish Courtbouillon
Whether you spell it Courtbouillon, Court Bouillon, Couvillion, or even Coubion – this delicious catfish and tomato stew is a Cajun classic that’s always a family favorite. Serve over rice or with potato salad – or both!
Burger Magic
This magical recipe is just two simple ingredients that will elevate burgers from basic to gourmet! Mix it up with your preferred protein, add your favorite toppings and voila – restaurant quality meal at home!
Magic Baked Salmon
Bronzed Salmon With A Mango-Spinach Puree
Bronzed Salmon with Merlot Caper Sauce
Bronzed Fish
Bronzing is a wonderful cooking technique for meat or fish – and it’s so simple. You actually roast one side of the meat or fish at a time on a heavy griddle or in a large, heavy aluminum skillet or electric skillet heated to 350 degrees.
Blackened Fish Fillets
If you don’t have a commercial hood vent over your stove, this dish will set off every smoke alarm in your neighborhood! It’s better to cook it outdoors on a gas grill or a butane burner.
