Main Course (3)
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The chile heat brings out the sweetness of whole red snapper in this Jamaican recipe; a burst of freshly squeezed pineapple juice adds another bright note.
In the fishing village of José Ignacio on Uruguay's southern coast, the cooks at Parador La Huella restaurant prepare these shrimp in cazuelas, earthenware dishes, placed directly on the grill. A cast-iron skillet works just as well.
A snap to make for an easy weeknight meal, the recipe is also elegant enough to serve on special occasions, especially made with fresh, high-quality tomatoes.