Main Course (6)
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Braising a whole fish in an aromatic liquid yields moist, flavorful flesh.
In Alsace, light fruity pinot noir is often paired with mild-tasting fish like this European pike perch, a member of the walleye family.
This delicious filling is almost as Spanish as it is Mexican.
The Brazilian island of Marajó, where the Amazon meets the Atlantic, harbors flavors that just don't exist elsewhere in Brazil. With cilantro, chiles, plantains and bananas, and an abundance of fresh seafood, bring a taste of Marajó into your home with this menu for a festive dinner party.
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