Fish Recipes | Page 3 of 17

Of the dozens of Creole-style fish recipes I’ve tried, this one is the easiest and best tasting.

The choice of fish is entirely up to you. This dish works with pretty much any variety.

A cast iron Lodge Dutch Oven on a propane burner or turkey fryer is just the ticket.

Use lots of butter! This is great with any light-fleshed fish.

I like to serve this with cool summer melons and a glass of crisp dry white wine.

For a finer crust, use Panko crumbs.

This recipe works best with firmer fleshed flesh like yellowtail, tuna, swordfish, sturgeon and marlin.

Alabama’s chef Joe Shaw created this great slaw with just enough habanero pepper to heat it up a few degrees!

Take a hunk of firm-fleshed fish, such as yellowtail, tuna, salmon, or wahoo, and give it a sesame crust.