Humberto Fontova is a outdoor writer and an avid outdoorsman. He also knows his way around a kitchen, and he’s not afraid to make unconventional choices with his cuisine. Here Humberto shows how he makes his redfish ceviche with an Italian addition.
Columns
Dove Piccata
The dove breasts are lightly dredged in ranch-seasoned flour and quickly seared before being finished in a bright lemon-caper piccata sauce. […]
Field Reports
Fall inshore fishing in Bay St. Louis
Todd Shiyou joins Stanley “Big Country” Hoda for fall inshore fishing around Bay St. Louis and the Jordan River. […]
Be the first to comment