You can actually use any fish roe in this spicy breakfast seafood recipe, so ask your local fishmonger what is available.
Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa
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.
Smoked Oysters with Ancho Chile Sauce
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.
Salsa Criolla (Creole Barbecue Sauce)
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.
Seafood Stuffed Chiles Rellenos
Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.
Drunken Seafood, Creole-Style
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.
Planked Trout with Cayenne and Herbs
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.