For snapper fillets with perfectly crisp skin, chef Jennifer Carroll only seasons the flesh side before laying the fish on a very hot grill. In a medium bowl, combine the herbs with 1/3 cup of the ...

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Light the barbeque 30 minutes prior to cooking the fish. For the salsa, cut the chillies in half lengthwise and scrape out the seeds (leave ribs and seeds in for more heat). Thinly slice and mix ...

Lightly fry in oil the garlic, herbs, ginger for 1 minute, fold into the watermelon. Grill the fish; place the fish on the top of a portion of the salsa. Drizzle with extra virgin olive oil, season ...

PORTSMOUTH, Va. (WAVY) – If you’re a fan of fresh and tasty seafood, you’re in luck! Chef Michael Kellum from Berret’s Seafood Restaurant and Taphouse Grill joined us in the kitchen to whip up a Cajun ...

IF you want to impress your dinner guests you can’t go wrong with these two fantastic recipes from Matou head chef Kob Bonyang. For a starter he suggests red snapper nests. “I think people will get a ...

Mix coconut extract and spices with milk and cornstarch. Set aside. Heat large skillet to medium-high, add oil and quickly saute vegetables. Cook for a few minutes, until some browning has occurred ...

half. Arrange around fish. Top with dressing; cover. Refrigerate 30 minutes to 1 hour to marinade. Preheat greased grill to medium-high heat. Drain fish and zucchini; discard marinade. Grill fish and ...

This fragrant and easy red snapper dish can be cooked in under 15 minutes and is full of sweet, salty and sharp flavours. To make the filling, blend all of the ingredients in a food processor or ...