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.
No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame.
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
This Baja gazpacho is a refreshing and spicy blend of shrimp, avocado, tomatoes, cilantro and lime! Crab meat or lobster could be substituted for the shrimp.
This simple chilli prawns dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling.
This garlic and chilli steak butter recipe is delicious as a topping for grilled steak, spread for hot bread, or on baked potatoes. Definitely yum and easy!
This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut vinegar, soak 2 tablespoons of grated coconut in 1/4 cup white vinegar for 30 minutes.