A licorice-scented liqueur that's the national drink of Greece turns whole roasted snapper into a dinner party wonder. Whole snapper is rubbed with ouzo, a Greek licorice-scented liqueur, and roasted ...

4 each 6 oz. mangrove red snapper filet, skin on8 oz. of extra virgin olive oil1/4 lb of bacon, thick cut1 lb. of Brussels sprouts, sliced thin1 Tbs of unsalted butter2 Granny Smith apples, cut in ...

What was quite possibly the single best dish I’ve eaten this year came to my table as a bleak white mound that looked less like food than some kindergartner’s art project igloo. That it was wheeled ...

Note: Looking for a lighter respite from your cold-weather meat-and-potatoes rut? Try this easy one-pan meal of hearty red snapper, golden potatoes and charred broccoli. If you don't have red snapper, ...

Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop. Bring the ...

8oz scarlet snapper filet, cross cut skin to prevent curling. Lightly dust in flour, cook skin side down in hot pan with olive oil. Once browned, turn over and put into 400 degree oven for ...

In this episode of Chefs at Home, the executive chef of Suerte shows how to use (almost) all of a snapper to make two different recipes. You'll be using the whole fish for these recipes (except for ...

Experience a taste of the Mediterranean with this dish. Preheat broiler. Wash fillets and pat dry with paper towel. Place in small, shallow ovenproof dish. Drizzle olive oil on top. Sprinkle with salt ...

Preheat oven to 375 degrees. Lightly coat a large, heavy casserole dish with oil. Place fish fillets with the skin side up to cover the bottom of the dish. Scatter tomatoes evenly over the fish. Put ...