Chef Geoffrey Blanchette is Executive Chef with fine dining restaurant Currents in Tarpon Springs. He's sharing his recipe for Blackened Red Snapper with Smoked Gouda Grits and a Mango Salsa and Cajun ...

This week, we’re bringing you a recipe for the coquilles found on the menu at the former Red Snapper Seafood Restaurant on Cheshire Bridge Road. We’re also introducing you to one of its owners, ...