Succotash is one of those dishes that just screams summer to me. The combination of sweet corn, juicy cherry tomatoes, buttery lima beans, and tender okra creates a side dish that's rich, fresh, and ...

Blackening is a technique popularized by the Louisiana chef Paul Prudhomme, who originally used it on redfish, but it works equally well with catfish. The intense heat of a cast-iron skillet sears the ...

Learn how to make blackened catfish and Southern hush puppies with this simple cooking idea from Smokin' and Grillin' with AB ...

1. Pat the fish fillets dry with paper towels. Drizzle 2 teaspoons of the olive oil over the fish and massage lightly to evenly coat the fillets. Sprinkle enough seasoning over both sides of the ...