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Our Favorite Grilled Halibut Recipe



This Grilled Halibut Recipe came to being several years ago when Bobby and I spent two glorious weeks on the island of Kauai in the Hawaiian islands. We had a vacation rental on a beach that lead into a live coral reef. Needless to say we spent a lot of time snorkeling and just hanging out. Bobby bought an underwater case for our little point and shoot camera, so he had a blast getting pictures of the coral and the tropical fish.  I just floated around trying to see as much as possible and enjoying the experience of being in an underwater world. It was very surreal.


Coral Reef with tropical fish


Several afternoons we would drive into town, go to the local fish market and buy a couple pieces of fresh fish, usually right off the boat.  Our standard method of grilling the fish was based on a method that Bobby had found in some articles about cooking fish Hawaiian style. The method was to season the fish, then spread both sides with a generous helping of mayonnaise.  It sounded kind of weird, but when in Rome…

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Shrimp and Grits

Southwestern Style Shrimp and Grits


Shrimp and grits is a very simple dish and there are hundreds of recipes. When I goggled it to write this post, I got 495,000 results!  I found recipes with cheese and cream, tasso and andouille, leeks and tomatoes.  The only constants seemed to be the grits, shrimp, and some type of red pepper spice.

My shrimp and grits recipe has evolved through the years from a few spicy shrimp on top of a bowl of creamy grits, to the recipe you see here.  This recipe was inspired by a bowl of shrimp and grits that I had many years ago at a restaurant in Santa Fe, New Mexico. It was the best shrimp and grits I had ever had. Very traditional in flavor, but had more sauce than the shrimp and grits I was use to. I loved that sauce!  It really made the dish for me because it helped to incorporate the grits into the dish rather than just being a platform for the shrimp.  About a year later I returned to that restaurant for the purpose of ordering another bowl and trying to dissect it, but unfortunately, the restaurant was not longer there.  So at this point I was left to my memory (good luck there), and my taste buds.

This shrimp and grits recipe combines the flavors of Louisiana and the southwest in a pretty traditional southern dish. Don’t be intimidated by the list of ingredients. It really is an easy dish to throw together and takes less than 45 minutes. It tastes like it cooks for hours.
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Cucumber & Onion Salad with Smoked Salmon


Due to a kitchen remodel I’ll be without a kitchen for a few weeks, so I’ve asked some friends to keep my virtual kitchen going with some of their fabulous recipes.  My first friend is Su Anne, a very special person in my life. Su Anne and I met in college back in the 70′s and she is one of those friends that you have for a lifetime.

Shortly after Bobby and I moved to New Mexico, Su Anne moved to NM, a different town, but only an hour away.  She met a wonderful man, married, and settled down – sort of. :)  Every time we get together, we talk food, cook food, and eat food; therefore, the perfect friend to get this series started.
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Southern Fried Catfish and Carrot Raisin Salad – Picnic @ Ray’s

Crispy southern fried catfish fillets


Today we’re taking a couple of virtual road trips. Our first trip is over to Wok With Ray where I’m doing a Friend’s Post and where you’ll meet Ray (if you haven’t already), a great blogger friend, and a wonderful chef and caterer. Ray features some of the most amazing Filipino and Asian dishes and his photography is beautiful! In May I gave you a taste of his Sweet and Garlicky Pork Chops in my Celebration of Garlic post. Because of Ray I’ve become very curious about Flipino adobo. It’s a new dish for me, but it’s my kind of dish in that it’s relative easy to make and obviously quite tasty. I can’t wait to get some pork belly and green beans so I can make his Green Bean Adobo.  I know you’re going to enjoy visiting Ray’s house and going through all of his wonderful recipes. Be sure to check out his desserts.  They’re incredible!

Our second trip is to Black Lake, a lake in north Louisiana where I learned to fish and which supplied my family with all of the catfish and bluegill (bream) that we could eat. Once there I’ll be serving up a picnic with Fried Catfish and Carrot & Raisin Salad.

So head over to Wok With Ray and dig in.

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