Categories: Seafood
Seafood Jambalaya
When I was growing up, jambalaya was a reality at least once a week. You would think that I would be tired of eating it, but quite the contrary. It’s a great rice dish with a smoky flavor and an explosion of taste.
Seafood Crêpes
Pick Up Sticks
Fish En Papillote
The long-famous Antoine’s restaurant in New Orleans is credited with inventing Pompano en Papillote, created in honor of a celebrated balloonist who was visiting the city.
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.
Basque Chicken and Shrimp in Wine
This traditional dish from the Basque region of Spain boasts a blend of tantalizingly subtle flavors that we’ve rounded out with a complement of seasonings. Serve with thick slices of peasant bread and a salad of crisp greens in a light olive oil dressing
