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 ...

PORTSMOUTH, Va. (WAVY) – If you like seafood, our kitchen was the place to be! Chef Michael Kellum from Berret’s Seafood Restaurant and Taphouse Grill came in and made his May dinner special for us.

6 red snapper (or trout or any firm white fish) fillets, each about 8 ounces Salt and cayenne to taste 1 stick butter, melted and clarified 3 tablespoons fresh lemon juice 3 tablespoons white wine ...

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 ...

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, ...

Red snapper is my favorite Gulf fish. The fish is aptly named because of its “snapping” teeth. The texture is fine and sweet with a very delicate flavor. I have vivid memories as a little girl of my ...

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 ...

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 ...

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 ...