Yields 2 servings. Recipe is by Teresa B. Day. 2 filets red snapper ½ teaspoon salt ¼ teaspoon black pepper 1 teaspoon seafood seasoning blend, if desired* 1 lemon, cut in wedges 1. Rinse snapper ...

The first time he ever cooked in competition, Chef Tenney Flynn's of GW Fins, representing Louisiana, took second prize in the Great American Seafood Cookoff of 2007. His recipe features two types of ...

Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup melted butter in olive oil over medium-high heat. Season fillets generously with lemon pepper and ...

That sound you heard last week coming from the southern part of the state was the collective cries of joy from happy fishermen heralding the extension of the state’s red snapper fishing season. The ...

Preheat the broiler. With a whisk, stir together mustard and dressing. Arrange fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush half of the mustard mixture over fish ...

3/4 pound snapper fillet or other >fish fillet> 2 teaspoons canola oil> 1/4 cup mango chutney (commercial >or homemade)> Mix together flour, cardamom and a little salt and pepper. Dip fillets into the ...