Really fresh fish is a special treat, and it takes only a few minutes to turn it into an elegant meal. For this quick dinner, ...

In today's episode, we're going to give a demo on how to clean a grouper. We can thank the boatless angler, Antonio, for this catch which will be sure to provide us with a nice dinner. Rather than ...

Tony Chachere’s Executive Chef Gaye Sandoz, shows us her recipe for seared salmon and cheesy pull-a-part bread! Please watch the videos to learn more about these aromatic and delicious ...

Grouper's mild flavor and dense, flaky texture are perfect coated in a savory spice mix, and blackening provides a tasty crispy exterior for the tender fish.

A sweet, gingery glaze accents salmon fillets and their sidekick, skin-on sliced acorn squash. The quick-to-make glaze is made by combining light brown sugar, orange juice, honey and ground ginger in ...

With olive oil, thinly coat a sauté pan large enough to hold five to six fillets at a time. Sear the grouper fillets over medium-high heat for three to four minutes on each side. Place them on a ...