, 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 ...

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 ...

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 the ...

Here's how chef Donald Link of Herbsaint and Cochon cuts up and cooks a redfish for fish on the half shell or redfish "fisherman style." Be sure your knife is sharp. You can use a large knife, as the ...