1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

In her new cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorna Jones Books, 2019), chef-author Gabriela Camara of San Francisco’s Cala relays how this traditional, whole butterflied ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

The simple grilled snapper recipe in this video has clean flavors and a nice char flavor from the grill. It's well seasoned but not overly spicy. Serve along with grilled veggies or a fresh green ...

Grilled Snapper With Scotch Bonnet Marinade This dish is inspired by chef Garrette Bowe’s family cookouts in the Bahamas. She seasons the grill with pineapple, lime and thyme to add extra flavor to ...

Chef Barry Koslow suggests getting your fishmonger to trim the fish if you aren't up to the task. Use kitchen shears to cut off the fins, the end of the tail and the gills, but leave the head intact.

This photogenic, red-and-green whole fish from Contramar in Mexico City has been replicated at restaurants across the country, and for good reason. The bright, zingy parsley sauce painted on one side ...

Store bought works if you can find it, we take boneless pork shoulder and season it with our house spice blend - turmeric, ginger, chili powder, garlic, onion, smoked paprika - smoke it and dice it.