Mike Stines notes, “Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component.” And then Mike gives us the recipes: Sichuan Shrimp and Asparagus, Ceviche, Jamaica Jerk Fish, Ginger Sea Bass, Singapore-Style Chilli Crab and Hot and Sour Fish Soup. Get the recipes here.
Sizzling Seafood, Part One
