|
|
|
By
Superclubs Resorts, Jamaica
|
|
Recipe for Pan Fried Fillet of Fish with Sweet Potatoes. This recipe is a favorite at Jamaica's Superclubs all inclusive resorts. |
|
|
|
|
|
|
By
Billy Joe Cross
|
|
Recipe for Bass Amandine. Fishermen everywhere are sure to appreciate this recipe that will put their harvest to a tasty and nutritious use. |
|
|
|
|
|
|
By
Cheri Sicard
|
|
Recipe for Calamari or Chicken Piccata. This dish is full of strong vibrant flavors, after all, piccata means sharp in Italian. |
|
|
|
|
|
|
By
Florida's Casa Juancho Spanish restaurant
|
|
Recipe for Salpicon De Mariscos -- Assorted Seafood Vinaigrette. This recipe is from Florida's Casa Juancho Spanish restaurant and includes shrimp, scallops, calamari and more. |
|
|
|
|
|
|
By
Rozanne Gold
|
|
Recipe for chef Rozanne Gold's Swedish Cured Salmon. This ingeniously simple recipe takes only three ingredients to prepare, but packs a ton of flavor. |
|
|
|
|
|
|
By
Jude W. Theriot
|
|
Recipe for Jude W. Theriot's Fried Catfish. Truly a work of culinary art, this recipe is light, tender and so delicious. It's the Cajun way...almost any excuse to have a party! |
|
|
|
|
|
|
By
Konriko Rice Company
|
|
Recipe for Creole Bouillabasse. This delicious bouillabasse is by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana. It uses Konriko's unique aromatic Wild Pecan Rice. |
|
|
|
|
|
|
By
Cheri Sicard
|
|
Recipe for Pasta With Tequila Lime Sauce. This rich sauce is perfect over pasta, but it's also great on grilled fish or chicken, making it a versatile addition to your cooking repertoire. |
|
|
|
|
|
|
By
Cindy Pawlcyn
|
|
Recipe for Cindy Pawlcyn's Tuna Tartare. This cool, elegant, Japanese inspired appetizer is great in the summer, especially if you have the vegetables fresh from your garden. |
|
|
|
|
|
|
By
Elizabeth Yarnell
|
|
Recipe for Cajun Fish. A one pot meal that has texture as well as taste. The aroma wafting from the oven will get the family to dinner table. |
|
|
|
