June 2008 Pan Seared Fish By Pam Johnson Arrange fillet and throat sections in shallow container; sprinkle generously with Adams Asian Spice and Adams Peppercorn Garlic. Rub lightly... Read More
May 2008 How to Fillet Redfish By Pam Johnson Part 1 fillets, backbone, and ribs.Part 2 throat of the redfish.Cleaning Your Redfish Place the knife just behind the gill... Read More
May 2008 The Captain’s Grilled Rosemary-Portobello Redfish By Pam Johnson 4 redfish fillets1 tablespoon fresh rosemary - chopped 1 medium onion - chopped2 tablespoons balsamic vinegar1 tablespoon olive oil2 tablespoon... Read More
May 2008 Red Fish Court Bouillon By Pam Johnson This is a hearty dish that some prefer in cooler weather. As with many tomato-based recipes, court bouillon usually tastes... Read More
April 2008 Redfish Piquant By Pam Johnson From the kitchen of Julie Himoff Director, Culinary & Product Development Adam's Extract and Spice LLC. Redfish simmered in sherry... Read More
March 2008 Grandma’s Homemade Shrimp Tamales By Pam Johnson Chile Paste5 ancho chile pods - dried 1 tsp garlic powder 1/2 tsp cumin 1/3 cup cold water 1/2 tsp... Read More
February 2008 Paella By Pam Johnson Paella originated in Spain and the Mediterranean region. It is also very popular in Brazil and many parts of South... Read More
February 2008 Common Fish Questions By Pam Johnson How can I get the fish odor off my hands?Lemon juice, if this doesn’t work try washing your hands in... Read More
January 2008 Three-in-One Shrimp Dip By Pam Johnson From the kitchen of Tracey Johnson.1 package Philadelphia cream cheese1 ½ cups Monterrey Jack cheese¼ cup cilantro - finely chopped... Read More
January 2008 Veal Scaloppini Stuffed with Shrimp By Pam Johnson Sauce – (prepare first)1 28 oz. can diced tomatoes with basil, garlic and oregano 1 14.5 oz. can diced tomatoes... Read More