You can actually use any fish roe in this spicy breakfast seafood recipe, so ask your local fishmonger what is available.
Tuna steaks, swordfish, shark or any firm fish could be substituted for grilled mahi-mahi if desired. The pineapple salsa is an excellent contrast in flavor.
This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.
Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
This is a fun trout recipe for the summer and one that actually requires a wood or charcoal fire because it’s almost impossible with a gas fire.