1. Pre-heat oven to 400, and spray sheet pan with non-stick spray. 2. Put the fish, onion, peppers and garlic onto the pan. Drizzle with olive and season generously with salt and pepper. Toss together ...
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Eat catfish, save the blue crab: How Chesapeake Bay restaurants are helping save the iconic crustacean
Chef Scott Harrison of Boatyard Bar & Grill in Annapolis, Md., has taken on a dual mission in recent years: aid in restoration of the Chesapeake Bay by elevating the invasive blue catfish as a ...
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