Perfect for a campfire frying pan, this simple yet complexly flavored trout dish also turns out well when grilled or roasted in the oven.
Tag: Fish and Seafood
Tuna Noodle Casserole
Tuna noodle casserole was in deep vogue in the United States during the 1970s at a time when casseroles in general were all the rage.
Sopa de Caracol
The Garifuna people of Honduras’ Caribbean coast cook up conch in a coconut-scented broth with chunks of tomato, plantain and yuca root.
Shrimp Etouffee
French for “smothered,” étouffée is one of the great dishes of southern Louisianan cuisine.
Shrimp and Grits
Shrimp and grits is a classic from the Low Country of coastal South Carolina and the Charleston area.
Samaki wa Kukaanga
Samaki wa kukaanga, Swahili for “fried fish,” is a simple but popular way to prepare fish in Eastern Africa. It is a popular item at roadside food stands.
Mtuzi wa Samaki
The presence of Indian-style curries in Zanzibar’s cuisine is evidence of its history as a crossroads of trade.
Moules-Frites, or Mosselen-Friet
These mussels from Brussels, paired with fries, are a favorite feast for Belgians. Make sure to pair moules-frites with a good Belgian brew.
Moules Marinières
French for “mariner’s mussels,” moules marinières is a simple and classic way to prepare these affordable shellfish. It is important to choose only the freshest live mussels. And cook them the same day you buy them. In France, Belgium and the Netherlands, moules marinières are typically served with French fries (pommes frites) or sliced baguette […]
Moqueca
Moqueca, sometimes spelled muqueca, is a simple yet tasty Brazilian seafood stew from Bahia state. As with many of the dishes of Bahia, moqueca shows strong African roots.