After a day of sun and sea, picture this: Your fillets sizzling on the grill, seasoned with herbs and a touch of citrus, the aroma mingling with the coastal air as the sun dips low.

Arrange the grilled grouper fillets on top of each salad. Toss the arugula in the mixing bowl with the remaining vinaigrette. Top each fish fillet with a small mound of the arugula. Serve immediately.

Baccalà alla Trevigiana (Baccalà Treviso-Style) Yield: serves 6 or more. I must say, I am particularly partial to the whipped dry cod, which my father, Vittorio, now long gone, would whip for ...

BATON ROUGE, La. (WAFB) - This quick and easy dish features moist, tender, fresh-grilled grouper fillets topped with an irresistibly sweet and spicy fresh fruit salad. This light, tangy and savory ...

Salt and pepper each fillet, and dust in Wondra flour. When the oil is hot, place fillets in the pan and saute on each side for 3 minutes, or a little longer depending on the thickness of the fish.

2 jalapenos seeded and finely minced. 2 small shallots, finely minced. 2 cloves garlic, finely minced. 4 Tbsp. chopped fresh Italian parsley. ½ cup crushed pineapple with juice ...

We had grouper throats, cheeks and fillets ready to fry and grill. John McCrory, who has been frying at Capt.’s Table for the past 10 years, dipped some of the grouper throats and cheeks into a ...

ENTREE WASABI-GINGER GRILLED GROUPER 2 tablespoons wasabi powder 1 tablespooon water 4 scallions, finely chopped 4 cloves garlic, minced 2 tablespoons peeled and minced ginger root 1/2 cup soy sauc… ...