If you’re a longtime Texas resident, you likely remember the redfish wars of the late seventies, when the once multitudinous Gulf resident, also known as red drum, was just about eaten out of ...

, located on the Mississippi Delta near Port Sulfur, Louisiana, was built circa 1834. Thirteen years ago, it was restored by current owner Foster Creppel and is now a renowned destination for duck ...

Instructions: Prepare the vinaigrette: Whisk together the shallot, vinegar, Dijon, basil, salt and pepper in a medium bowl until well combined. Gradually whisk in the olive oil. Stir in the orange and ...

If you're looking to take a trip that allows you to sight fish for tailing Reds with a fly rod, have a chance to cast to a tarpon, explore a world-class city, view historical architecture, experience ...

2-4 large fish fillets with the scales left on. Heavy-bodied fish work best redfish, drum, sheepshead, or large croakers but other species can also be substituted, specifically speckled trout or black ...

In a large mixing bowl, whisk together the olive oil, salad dressing, balsamic vinegar, lemon pepper seasoning, Sicilian seasoning, seafood seasoning, onion powder, and garlic salt until the mixture ...

Bourbon House is another of those iconic Brennan restaurants in New Orleans, famous for its seafood presentations. This recipe from Chef Darin Nesbit is a restaurant favorite. The addition of jumbo ...

MOBILE, Ala. (WALA) - Chad Kirtland with Rouses Markets is sharing a delicious fish recipe. Clean the filets and remove any pin bones with needle nose pliers. Leave the skin and scales on. Drizzle the ...