From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...

Lemon garlic butter sauce is a rich, tangy, savory topping that is quick and foolproof. Made with butter, fresh lemon juice, garlic, and herbs, it is perfect for drizzling over pasta, seafood, chicken ...

Spoon brown butter over the plated soles, and serve immediately with boiled new potatoes - Bobby Doherty Sole was the most prized of all sea fish, rivalled only by turbot during the 19th and early ...

Menomonee Falls, requested a recipe from Timmer's Resort on Big Cedar Lake in West Bend. Wright wrote: "They had a special the night I was there. It was a Parmesan-crusted grouper and it was wonderful ...

Place the bread crumbs, almonds and garlic into a food processor or blender. Cover and process until the mixture is finely ground. Gradually pour in the olive oil while the food processor is running ...

Preheat oven to 400º F. Heat a saute pan on medium high heat. Dredge the fish fillets in a mixture of the flour and cornstarch and shake off excess. Add vegetable oil to the pan and add fish fillets.

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...

With This Salmon Piccata, the Fish Sings in Butter, Lemon and Capers Here’s how to make salmon sing: Pair it with butter, lemon and capers in a move that’s genius in its simplicity. Husband-and-wife ...

For my gluten-free fish with a creamy lemon sauce, instead of dredging the fish in flour, which then thickens the sauce, I have added cornstarch to the sauce after the fish has been cooked. This ...

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...