If ever there were such a thing as a “Grilled Shrimp Mexican-Style Pizza,” this would be it. This can be served whole or cut into wedges as an appetizer.
Gravlax with Spicy Mustard Sauce
This Swedish dish takes two days to make, but it’s well worth the effort. After curing, the gravlax is sliced as thinly as possible.
Cured and Pecan-Smoked King Salmon with Hot Sauce
The key to preparing salmon this way is to make certain that your smoke is rather cool, about 100 degrees. If it is warmer, decrease the smoking time.
Grilled Tuna with Red Chile, Allspice, and Orange Glaze
Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Grilled Swordfish Fillet with Agent Orange Sauce
Any firm fish such as Mahi Mahi, tuna, halibut, or shark could be substituted for the swordfish. Please note this recipe requires advance preparation.
Smoked Macaroni and Cheese with Shrimp
I planned for this smoked macaroni and cheese with shrimp dish as a barbecue side. That ended when I tasted it and knew I had t promote it to center stage.
Escoveitch Fish Recipe
Also called escabeche, escoveitch is a tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods.