Photos and food by Mark Tagal This one tastes complicated, but it is pretty simple. Think of this dish as a play on fish and chips with a Filipino twist. It helps to make the sauce first and then set it aside until you plate the finished fish. For the Mahi Mahi...
Photos and food by Mark Tagal Bisque has come to mean a smooth and creamy soup, but the origins of bisque go back to a classical French seafood soup, made with a hearty stock and crustacean shells. To make this soup, you will need: Lobster: whole lobsters will give...
Celebrating Past Successes, Preparing for Future Challenges October is National Seafood Month, and what better way to honor the heritage of the seafood industry than to try some new seafood recipes? Did you know Congress proclaimed National Seafood Month over 30 years...
