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.
Field Notes
Reliable redfish
Don’t let the brutal summer heat keep you on the couch. Kayakers can find some grass and seek out the redfish hiding within. […]
Columns
Sweet and sour frog legs
Sweet and sour frog legs is a variation of the dish that uses either chicken, shrimp or pork. This recipe beautifully balances flavors. […]
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