Summer twilight, the day’s bright hot colors fade into shades of gray as a cooling breeze blows in from the sea. There’s fish fresh from the grill, the skin crisp and nearly blackened, the flesh moist ...

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Wrap snapper steaks in paper towelling to absorb excess moisture. In a flat open glass tray mix the olive oil, lime juice, basil leaves, spring onion and salt and pepper together. Place the steaks in ...

Place all adobo ingredients, except salt and mayonnaise ingredients, in a saucepan. Add 1 quart hot water to cover the chiles and bring to a boil. Simmer for 30 minutes or until the chiles are very ...

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Prepare grill for ...

This whole grilled snapper dish, with flavors of Greece, is by Bobby Flay of the Food Network. It’s best made on the grill, but it could be pan-fried too: 7 to 10 minutes on each side in a hot, oiled ...