Crisp the shallots: Heat canola oil in a heavy-bottom pot until it reaches 295ºF. Slowly shake in the shaved shallots and fry them until golden and crispy. Strain the fried shallots using a spider and ...

Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup melted butter in olive oil over medium-high heat. Season fillets generously with lemon pepper and ...

Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning ...

The braised red snapper in this quickly made dish picks up plenty of flavor from its well-chosen seasonings, lemon and an underused herb, marjoram. If you can't find marjoram, oregano is an acceptable ...

PORTSMOUTH, Va. (WAVY) – If you like seafood, our kitchen was the place to be! Chef Michael Kellum from Berret’s Seafood Restaurant and Taphouse Grill came in and made his May dinner special for us.

6 red snapper (or trout or any firm white fish) fillets, each about 8 ounces Salt and cayenne to taste 1 stick butter, melted and clarified 3 tablespoons fresh lemon juice 3 tablespoons white wine ...

Spring is here, and though we’re still seeing the occasional s-word (snow) in the weather forecast, we’ll soon be enjoying in-season Michigan asparagus, ramps and radishes at the farmers markets and ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

Really fresh fish is a special treat, and it takes only a few minutes to turn it into an elegant meal. For this quick dinner, I broil the fish for just five minutes, then finish it with a bright, ...

BATON ROUGE, La. (WAFB) - In south Louisiana Mardi Gras is celebrated each year leading up to Ash Wednesday. Here, pan-seared red snapper and crabmeat are served with a Mardi Gras cream sauce; It is ...