2-4 large fish fillets with the scales left on. Heavy-bodied fish work best redfish, drum, sheepshead, or large croakers but other species can also be substituted, specifically speckled trout or black ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

In a large mixing bowl, whisk together the olive oil, salad dressing, balsamic vinegar, lemon pepper seasoning, Sicilian seasoning, seafood seasoning, onion powder, and garlic salt until the mixture ...

Instructions: Prepare the vinaigrette: Whisk together the shallot, vinegar, Dijon, basil, salt and pepper in a medium bowl until well combined. Gradually whisk in the olive oil. Stir in the orange and ...

Here's how chef Donald Link of Herbsaint and Cochon cuts up and cooks a redfish for fish on the half shell or redfish "fisherman style." Be sure your knife is sharp. You can use a large knife, as the ...

Bourbon House is another of those iconic Brennan restaurants in New Orleans, famous for its seafood presentations. This recipe from Chef Darin Nesbit is a restaurant favorite. The addition of jumbo ...

MOBILE, Ala. (WALA) - Chad Kirtland with Rouses Markets is sharing a delicious fish recipe. Clean the filets and remove any pin bones with needle nose pliers. Leave the skin and scales on. Drizzle the ...