Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

Lemon garlic butter sauce is a rich, tangy, savory topping that is quick and foolproof. Made with butter, fresh lemon juice, garlic, and herbs, it is perfect for drizzling over pasta, seafood, chicken ...

On the table, cod and haddock are remarkably similar: both have firm, flaky and mild-tasting white flesh. Cod and haddock work equally well in the recipe below — and, in fact, in most any recipe. Both ...

Lemon, olive oil and garlic are the foundation of so many pantry meals, a harmonious trio I use to flavor pretty much everything — fish, chicken, vegetables, grains — stopping only at dessert because, ...

Melt 1 tablespoon butter in a medium skillet over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add wine and lemon juice; cook, stirring occasionally, until ...

From "Ralph Brennan's New Orleans Classic Seafood" Makes 6 servings 1/4 cup dry white wine plus a few tablespoons 6 (6 to 8 ounce) skinless redfish fillets, neatly trimmed 2 tablespoons Creole ...