A quick 20-minute seafood delight, this Blackened Grouper recipe is simple enough for a quick weeknight dinner and fancy enough for company. The blackening seasoning infuses the grouper with a subtle ...

A quick Cajun spice crust meets sizzling cast iron, yielding salmon with crackly char, succulent interior, and dinnertime swagger in minutes. Paige Grandjean is a food editor, recipe developer, and ...

Chef Paul Prudhomme is credited for creating blackened fish in New Orleans in the 1980s when he blackened a piece of redfish ...

"Chef Paul Prudhomme's Louisiana Kitchen" includes this note: Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to ...

“Food should taste like what it is” is a sensible rule for cooking, in general. But what if the natural flavor of a food is, if not unpleasant, not exactly appealing? Do we want to give it a ...

The federal government’s Dietary Guidelines for Americans recommend that adults eat at least 8 ounces of fish per week because of the role fish plays in promoting heart health. Fish is an excellent ...