Sometimes, old favorites just need a little twist to make them new and interesting again. Such is the case with salsa. It's a versatile topping that makes grilled chicken, fish, and beef something a little special. But sometimes, even the taste-maker needs some livening up. Here, we use watermelon to add some sweetness to the typical sour-spicy flavor profile of pico de gallo.
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Chef Kevin Thiele created this delicious recipe that uses a flavor-packed batter that can honestly be eaten alone it's that good. The batter below can also be used on other seafood like shrimp, oysters, calamari, or clams. While he uses local Newport Storm beer, you can substitute a Sam Adams lager if you don't live in the area. — Yasmin Fahr
Click here to see How to Perfectly Fry Fish.
I'm not one to toot my own horn, but when it comes to making fish tacos, I'm boss. The secret? Using Panko breadcrumbs for the crust. It gives the fish a super crunch — perfect against the creamy avocado spread and tangy pickled onions.
Simply put: If you're in need of a celebrate-warm-weather dish, this is it.
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Good fish stock is the first step to delicious soups, stews and chowders. Use fish trimmings or lobster and shrimp shells add lots of flavor to the stock. This recipe comes from Slapfish restaurant in California. Click Here to See More Stock Recipes
Grilling whole fish is a quick and easy way to get crispy skin on the outside and a flaky interior. A locking grill basket is a great way to make sure the fish stays intact and comes out perfect every time.This recipe is courtesy of Home Depot.
What can I say… a British classic, a golden-battered, "Rule, Britannia!"-warbling stalwart that is as iconically British as roast beef, plum pudding, and a surfeit of beer. It has always been on the Fortnum’s menu, and is an eternal best-seller. Here, it’s breadcrumbed, with Japanese panko, rather than battered, which gives a really crisp coating to the fish. Light, too.The chips, fat and proud, should be double-cooked, for a crisp exterior and soft centre. Always make sure you use fresh, clean oil. You can prepare everything in advance up to the last frying.Oh, and the dish is not John Bull British in origin, as you might have believed, rather a happy marriage of Jewish (Ashkenazi immigrants would sell cold fried fish on the streets of London) and French (who invented the chip as we know it). But worry not, flag-wavers… it was the British who put the two together. And the Brits who still worship at its burnished, lightly vinegared feet. — Tom Parker Bowles, author of Fortnum & Mason: The CookbookBe sure to serve your fish and chips with homemade minted peas. For the recipe, click here.
Mammoth basil leaves grow as large as your hand and are well suited for wrapping fish fillets or other quick-cooking foods for the grill. The leaves impart a delicate flavor to the fish and help keep the flesh moist while cooking. Soak the leaves in cold water to keep the basil from scorching on the grill. Experiment by substituting other scented basil leaves, such as lemon or cinnamon, for variations in flavor.
These tacos, with crispy fried white fish and fresh avocado, are perfect for warm weather. It's the perfect weeknight meal after a busy day at work. Pop open a cerveza, pass around some chips and salsa, and kick back and relax.Check out Everything You Want to Know About Avocados.See all recipes for tilapia.
If you're craving couscous and want a new spin on your go-to recipe, try this Tunisian one that incorporates fish. You won't be disappointed.This recipe is courtesy of Ricardo Cuisine and was inspired by the fish couscous at the restaurant Dar Belhadj in Tunis.