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 ...

Many Florida anglers know the Goliath grouper as the creature that rises from the depths and steals their catch off their line. But few know what it’s like to reel in this highly protected fish, let ...

Jim Shaffer just likes to fish. And to eat fish, and to order and sell and buy and cook and live for fish. He recently fulfilled a dream of doing all that fishing for a living and opened Presque Isle ...

1/4 cup clarified butter • Add breadcrumbs, parmesan and paprika in bowl, mix • Melt butter, add to bowl and mix Hatterus Grouper Ingredients 8 oz. Grouper filet ...

In a baking pan place 2 lb. grouper filet. Season filet with garlic, olive oil and salt with pepper. Preheat oven to 400 degrees. Place grouper in oven and roast for 15-20 minutes until done. While ...