BATON ROUGE, La. (WAFB) - In south Louisiana Mardi Gras is celebrated each year leading up to Ash Wednesday. Here, pan-seared red snapper and crabmeat are served with a Mardi Gras cream sauce; It is ...

The first time he ever cooked in competition, Chef Tenney Flynn's of GW Fins, representing Louisiana, took second prize in the Great American Seafood Cookoff of 2007. His recipe features two types of ...

Red snapper fish fillets vary in weight, ranging from 3 to 6 ounces, usually. The amount of coating is for 1 pound of fish. Feel free to multiply the quantities as needed. The fish can be coated with ...

Maryann Rey, Graniteville Ingredients: 3 tablespoons olive oil 4 slices bacon, chopped 1 cup white sweet onions, chopped 2 celery ribs, chopped 1 medium red pepper, seeded and chopped 6 cloves garlic, ...

Preheat oven to 250°F. Grease a large cookie sheet and set aside. In a large sauté pan, heat ¼ cup melted butter in olive oil over medium-high heat. Season fillets generously with lemon pepper and ...

If you're lucky enough to find wild-caught red snapper, snap (sorry about that) them up. Lucky me, I found some recently at the farmers market. And, yes, I did snap them up. Named for its red-pink ...

1. Heat the oven to 350 F. Lightly butter a shallow baking dish that is large enough to hold the fillets in a single layer. 2. Pat fish with paper towels to dry. Arrange the fillets in the prepared ...

Depending on where you live, seafood may be a constant source of protein in your diet. Seafood, overall, is healthy and often easy to purchase. Fish is, in fact, very common in the American diet. One ...