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Showing 501 - 510 of 566 results for snapper
Grilled Red Snapper with a Fresh Citrus Salad
Recipe
| Courtesy of Tino Feliciano
- Total Time:
- 40 minutes
Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli
Recipe
| Courtesy of Bobby Flay
- Total Time:
- 35 minutes
Ginger Ponzu Sauce (to Be Served Over Pink Snapper)
Recipe
| Courtesy of Tom Wong
- Total Time:
- 15 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)
Acapulco Grilled Red Snapper with Pesto Mayonnaise
Recipe
| Courtesy of Keith Famie
- Total Time:
- 30 minutes
Yellow Snapper with Black Thai Sticky Rice, Corn Sauce, and Baby Bok Choy
Recipe
| Courtesy of Pearl Champagne Lounge
- Total Time:
- 2 hours 15 minutes
The Great American Seafood Cook-Off II
Episode
| From:
Food Network Challenge
Seafood lovers, prepare to be tantalized! In this edition of Challenge, 20 top seafood chefs from around the U.S. have brought their A-game and fresh fish from their home states down to the Big Easy for a chance to be crowned King of American Seafood. There's something for everyone from everywhere: from Shrimp and Grits, to Crispy Chesapeake Soft Shell Crab, to Tropical Red Snapper. The dishes are so delectable you'll wonder how the judges can pick a winner (and how they can pack away that much food!). Watch this one with a bib on.
COMPETITORS: Frank Brigsten – Louisiana Brigsten’s Restaurant New Orleans, La.
Naomi Everett – Alaska Settler’s Bay Lodge Anchorage, Alaska
John Hamme – Alabama Ariccia Restaurant Auburn, Ala.
John Nye – California King’s Fish House Costa Mesa, Calif.
Tim Recher – Maryland Wyndham Baltimore Inner Harbor Hotel Bel Air, Md.
Robert St. John – Mississippi Purple Parrot Café Hattiesburg, Miss.
Justin Timineri – Florida Florida Department of Agriculture and Consumer Services Tallahassee, Fla.
Tim Thomas – Georgia Ocean Forest Club Brunswick, Ga.
Judges:
Donna Florio Southern Living Magazine Birmingham, Ala.
William T. Hogarth Director – NOAA Fisheries Silver Spring, Md.
Shawn McLain Spring Magazine Chicago, Ill.
Julia Rutland Coastal Living Magazine Birmingham, Ala.
Susan Spicer Bayona Magazine New Orleans, La.
John Besh Master of Ceremonies New Orleans, La.
Paul Bartolotta
Episode
| From:
Chef Du Jour
Today, Red Snapper Three ways: Braised Red Snapper in a garlictomato broth, Oven Poached New Zealand Red Snapper w/ Zucchini and mint, roast red snapper with artichokes and fresh oregano
