Popularized by Paul Prudhomme in the 1980s, blackening is a technique that originated in New Orleans and remains today a key component of Cajun cuisine. Despite the dark brown-black color of the crust ...

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Sweet lump crabmeat crowns blackened grouper fillets in this elegant, weeknight-friendly seafood dinner. Sweet lump crabmeat, Parmigiano-Reggiano, and panko come together for a rich, savory topping ...

Angler of the 1998 Big Rock’s ­winning blue marlin, Karl Knudsen knows his way around the Waste Knot cockpit, and the kitchen—or outside kitchen, as it were. For almost 25 years, this fish preparation ...

Craving a seafood dish that perfectly captures the essence of summer? Look no further than our Cajun Pan Seared Grouper! This easy-to-make recipe features fresh grouper fillets, seasoned with bold ...

Heat oven to 375 degrees. Cook cumin seeds in a large nonstick skillet over medium heat for 2 minutes or until toasted. Place cumin, salt and pepper in a spice or coffee grinder; process until finely ...

Welcome to our virtual kitchen table, readers. Pull up a chair and join the conversation. Today the topic is heavy on fish and, as always, tasty. Here is a reminder, as an appetizer to whet your ...