Servings: three to four.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I'm not a good cook at all. I made this a couple of days back. I came out very delicious. Probably the best dish I've made in my whole life. :) The instructions are easy to follow and it's not very complicated but the it tastes so good.
Really excellent. I had a new fish wrapped in prosciutto recipe from Mark Bittman at the NYT. Needed something to go with it. This worked perfect. What was truly amazing is that the lime and the brown sugar seemed to totally neutralize the jalepeno. Between all the tastes this was super.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?