Aug. 20, 2004 -- Emeril Lagasse kicks up a grilled fish dish with an exciting salsa topping. Check out his grilled shrimp salad with avocados and oranges recipe too. Grilled Bass • Four 4- to 6-ounce ...

It seems that herbs have a way of being trendy. The ‘80s saw a lot of basil and tarragon. In the ‘90s, it was rosemary and thyme. If the last few months in The Times Test Kitchen are any indication, ...

Heat a clean grill to medium-high. Season fishes’ cavities with salt, pepper and ½ teaspoon red pepper flakes each. Slice 1 lemon into ¼-inch rounds. Stuff cavities with lemon rounds and rosemary ...

Slow-roasting fish has a couple of advantages: The flesh stays moist and silky smooth, and the low oven doesn’t make your kitchen quite so hot. As for the salsa, nectarines can be substituted for ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 6 servings 2 large navel oranges 1 cup fresh strawberries, stemmed and chopped 1/2 to 1 jalapeño chile, stemmed, seeded ...

1 pound fresh tomatoes, peeled and chopped, or 1 (28-ounce) can crushed tomatoes with purée 1 (4-ounce) can sliced olives, drained 1/3 cup chopped green onion 1 tablespoon minced jalapeño or serrano ...