There’s something magical about reeling in your own fresh catch along the sunny shores of Venice, Florida. The salty breeze, the shimmering water, and the thrill of the tug on your line… it’s an ...

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 ...

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 ...

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 ...

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 ...