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Showing 5,901 - 5910 of 69,142 results for fish
Basics of Spring Fish with Rick Moonan
Episode
| From:
Cooking Live
Rick Moonan, chef of the spectacular seafood restaurant Oceana, joins Sara to make great fish dishes.Razor Clams with Fermented Black Beans; Seared Stripe Bass with Chive Whipped Potatoes and Truffle Vinaigrette
Lobstering Aboard the Blivy Fish--Gloucester MA
Episode
| From:
Ming's Quest
Ming and Captain Geoff Thomas board "The Blivy Fish" for a lobster trapping adventure in the Atlantic. Ming learns to trap, handle, measure, band, and haul the day's lobster catch then prepares Garlic-Black Pepper Lobster with Lemongrass.
Steakhouse Steaks with Roquefort-Chive Sauce
Recipe
| Courtesy of Ina Garten
- Total Time:
- 1 hour 50 minutes
Tybee Island
Episode
| From:
Beach Bites with Katie Lee
Katie Lee heads to Tybee Island, Georgia, a barrier island just 18 miles southeast of culinary mecca Savannah. The small island is full of big flavors, and Katie starts her exploration with perfectly sweet local shrimp and a spicy blackened fish hoagie at a restaurant so beloved that the locals rallied to keep it open. She's introduced to "hog wings," a local version of hot wings that trade the chicken for pork, and she dives into the local specialty, oysters, that are so nice, she tries them twice -- roasted and baked with collards and bacon. Katie finishes off her visit with ice cream cookie sandwiches and deep-fried strawberries that represent what the South is all about.
Grilled & Que'd
Episode
| From:
Beach Bites with Katie Lee
Nothing goes better with beachin' than a little grillin' and que'in'!The dishes are diverse but they all boast that amazing flavor and char that fire brings to the table. In Arizona, Katie Lee joins a local chef to grill up a striper. In Florida, Katie finds Grilled Mango Jerk Chicken. Then she heads to San Diego for the best Grilled Fish Tacos. On the 'Que'd end, Katie goes to Charleston for Burnt Ends before heading down to Alabama for the Nasty G pork and chicken sandwich. Finally, Katie's quest for the best takes her to Maui for Kalua Pork, Hawaiian barbeque cooked low and slow in an imu, a traditional underground oven!
Redfish and Okra
Episode
| From:
Cajun Aces
In Louisiana, they say if you can't cook redfish, you might as well pack your bags. Chefs Cody and Sam Carroll head out to the Gulf of Mexico for some late night redfish bow hunting and plan to pair their catch with okra prepared in unexpected ways. At their restaurant Hot Tails, Cody and Sam prove they have what it takes to remain King and Queen of Seafood in Louisiana with Cajun-Style Fish and Chips featuring a spicy ginger batter, Fried Okra Chips and Creole Tomato Tartar Sauce. At their other restaurant, Sac-a-Lait, the chefs turn it up a few more notches, serving Blackened Redfish with Green Tomato Court Bouillon and Grilled Okra with Tomato Remoulade.
