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 ...

Stir salt and egg whites together in a large bowl. The consistency should make it easy to clump together. Place a third of the salt mixture in the middle of a sheet pan forming a shape slightly larger ...

Preheat oven to 375 degrees. Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put ...

Loquats bring an acidity and sweetness to this dish that enhances the already craveable flavor of fresh Gulf red snapper. 1 pound red snapper fillet, skinned and minced Instructions: Place the fish, ...

When I’m cooking a classic Louisiana dish, I feel like I've taken a step back in time. It has something to do with the way the aroma of the dish fills my house. Often, the scent is a throwback to my ...

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 ...

Red snapper is my favorite Gulf fish. The fish is aptly named because of its “snapping” teeth. The texture is fine and sweet with a very delicate flavor. I have vivid memories as a little girl of my ...

If you're lucky enough to find wild-caught red snapper, snap (sorry about that) them up. Lucky me, I found some recently at the farmers market. And, yes, I did snap them up. Named for its red-pink ...