1. Prepare the fish: chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each ...

We’re closing in on the so-called dog days of summer: the hottest, most humid time of the year. The term comes from the prominence in the sky of Sirius, the “dog star.” But I think it’s just as apt to ...

1. Season snapper filets with salt and pepper and set aside. 2. In a large sauté pan, combine chicken stock or broth and tomato coulis or tomato sauce. Bring to a simmer. 3. Add all remaining ...

Add articles to your saved list and come back to them any time. This classic healthy fish dish is perfect served with steamed rice and some greens. You can replace the whole snapper with a large fish ...

Steaming System: a glass or oven proof dish that will hold the Snapper and fit within a grying pan on which the lid will fit. Thoroughly clean and scale a Whole Snapper. Place into an ovenproof pyrex ...

(WSVN) - A South Florida chef serves up a meal he hopes you fall for hook, line and sinker. Time to grab a Bite with Belkys. Preheat oven to 400 degrees. De-bone whole snapper and season with salt and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Bring a ...

As we count down to New Times’ Best of Miami 2011 in June, Short Order will serve up 100 of our favorite dishes in the 305 in random order. If you have any nominations of your own, please send them to ...

We’re closing in on the so-called dog days of summer: the hottest, most humid time of the year. (The term comes from the prominence in the sky of Sirius, the “Dog Star.” But I think it’s just as apt ...

Japanese cuisine is deceptively simple. To the uninitiated, sushi is just fish and rice rolled together, but in Japan sushi chefs study for many years before even setting foot in a restaurant. There, ...

Try Ligaya Mishan’s adaptation for a Hawaiian steamed red snapper over somen noodles. By Sam Sifton Credit...Linda Xiao for The New York Times. Food stylist: Sue Li. Prop stylist: Pamela Duncan Silver ...