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Showing 431 - 440 of 566 results for snapper
Grilled Snapper Veracruz
Episode
| From:
Hot off the Grill with Bobby Flay
1. Grilled Snapper Veracruz; 2. Black Rice Salad; 3. Grilled Chicken, New Potato, and Roasted Garlic Quesadilla; guest Deborah Flay, Bobby's mother
Crusted Red Snapper
Episode
| From:
Hot off the Grill with Bobby Flay
Potato Horseradish-Crusted Red Snapper with Black Olive-Roasted Red Pepper Relish, Frisee Salad with Roasted Garlic Vinaigrette, guests Vivica A. Fox, actress, and Todd Leaf, Kraft contest winner
Papillote of Kumu with Basil, Seaweed and Shiitake Mushrooms
Recipe
| Courtesy of David Rosengarten
- Total Time:
- 35 minutes
Michael Lewis
PROFILES
From Istanbul to Hong Kong, Paris to Dubai, London to Bangkok, Chef Michael Lewis has spent decades gathering experience, lessons, and knowledge from the world's most exciting culinary centers. But it all started at home, in the good old United States.After graduating from the Culinary Institute of America, Lewis immediately began intense, on-the-ground training with David Bouley at Bouley and Bouley Bakery and Eric Ripert at Le Bernardin, where he built on the classical cooking techniques he'd developed in school. He was only 25 when he was elevated to Chef de Cuisine at Jean-Georges, one of just a few American restaurants boasting three Michelin stars at that time. "I learned the business side of running a restaurant from Jean-Georges," Lewis says, by helping the chef open several restaurants, including locations in Paris and the Bahamas.But Lewis has learned just as much from his international travels as he has from his technical education and brilliant mentors. "I have spent over 10 years trying to travel as much as possible — seeing, tasting and experiencing everything from the cheapest street food in Asia to the prix fixe menus of molecular geniuses in Europe,” explains Lewis. “I thrive off of these types of food and life experiences, and the unforgettable stories that come out of them.” As co-founder and executive chef at KYU in Miami, Lewis has given free rein not only to his creativity, but also all that he's gleaned from his years of globetrotting. Strong flavors like garlic and chile play nicely with refined French cooking techniques, while wood-fired Asian dishes get a surprising touch of elegance from delicate micro greens. His inventive, incredibly delicious dishes for Panna, from deep-fried kale leaves to red snapper basted with an indulgent miso brown butter, are unlike anything you've ever tried before—and have to be tasted to be believed.Michael's Restaurant:KYU (Miami, FL)
Fish in Foil with Sweet Onions, Tomatoes, and Mojo Verde
Recipe
| Courtesy of Norman Van Aken
- Total Time:
- 2 hours 45 minutes
Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette
Recipe
| Courtesy of Ming Tsai
- Total Time:
- 30 minutes
Fish Baked in Vine Leaves with Fennel and Lemon
Recipe
| Courtesy of Mary Sue Milliken|Susan Feniger
