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![Ceviche Verde](https://thelocalpalate.com/wp-content/uploads/2023/06/Mac-and-cheese-2023-06-29T122858.887.jpg)
Recipes
Ceviche Verde Recipe
With bright citrus, tomatillos, earthy olives, and plenty of cilantro, this ceviche verde is a pristine dish for sharing on a summer day.
![Grilled eggplant and peppers](https://thelocalpalate.com/wp-content/uploads/2023/06/Mac-and-cheese-2023-06-29T125939.348.jpg)
Recipes
Grilled Eggplants and Peppers
Paired with an earthy chermoula with notes of lime and coriander, the char of the eggplant and peppers blends seamlessly into the sauce.
![TLP Ex](https://thelocalpalate.com/wp-content/uploads/2023/06/TLP_Ex1-0548.jpg)
Recipes
Whole Grilled Black Bass Recipe
This whole grilled black bass recipe from James London is flame-grilled and topped with ginger-scallion sauce for a tangy, sweet addition.
![Grouper being lathered in sauce before being cooked from Chubby Fish](https://thelocalpalate.com/wp-content/uploads/2023/06/Mac-and-cheese-2023-06-29T114811.424.jpg)
Recipes
Grouper “On the Half Shell”
This is an easy way to serve freshly caught grouper, since you don’t have to worry about scaling it. Serve family-style with romesco.
![Triggerfish-Thumb.jpg](https://thelocalpalate.com/wp-content/uploads/2022/07/Triggerfish-Thumb.jpg)
Recipes
Grilled Triggerfish with Red Wine Butter Sauce
Make the sauce:In a saucepot over medium heat, combine red wine, sugar, 4 thyme sprigs, cloves, bay leaf, and star anise and reduce to a syrupy consistency. Remove from heat and aside to cool.