BATON ROUGE, La. (WAFB) - Summer is here and chances are you will be breaking out the grill. Grill kings everywhere will be making burgers, ribs, and steaks, but seafood tastes wonderful off the pit, ...

In her new cookbook, “My Mexico City Kitchen: Recipes and Convictions” (Lorna Jones Books, 2019), chef-author Gabriela Camara of San Francisco’s Cala relays how this traditional, whole butterflied ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

That sound you heard last week coming from the southern part of the state was the collective cries of joy from happy fishermen heralding the extension of the state’s red snapper fishing season. The ...

Make 4 (3-inch-long) parallel cuts on each side of snapper, cutting down almost to the bone. Place fish in a 13- x 9-inch baking dish; set aside. Combine lime juice, ginger, garlic, chiles, and black ...

This photogenic, red-and-green whole fish from Contramar in Mexico City has been replicated at restaurants across the country, and for good reason. The bright, zingy parsley sauce painted on one side ...

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Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...