April 13th, 2012 | by admin
Shrimp Scampi Serves 4 Ingredients 1 1/2 pound jumbo shrimp, shelled and deveined Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic 1/4 cup dry white cooking wine 1 tablespoon freshly squeezed lemon juice 2 teaspoons finely chopped flat-leaf parsley leaves 1/4 teaspoon grated lemon zest Directions Put the more »
April 13th, 2012 | by admin
Triggerfish with Crab Sauce Serves 4 Ingredients 1/4 Cup clarified butter 7-8 oz triggerfish portions (about 1 side of the fish) salt and pepper to taste 1/3 cup white cooking wine 1 shallot, minced 1/2 fresh lemon 1 oz fresh jumbo lump or lump blue crab (or fresh shrimp) 1 tsp capers 1/4 cup softened more »
April 4th, 2012 | by admin
Baked Lemon Sheepshead Serves 5 Ingredients 2 lbs sheepshead fillets 3 tablespoons lemon juice 2 tablespoons melted butter 1 small onion, chopped 1 bunch fresh parsley, chopped salt and pepper dill olive oil dill Directions Preheat oven to 450 degrees. Sprinkle sheepshead fillets with salt, pepper, and lemon juice. Coat with butter and place more »
March 28th, 2012 | by admin
Steamed Stone Crab Claws with Melted Butter Serves 4 Ingredients 1/2 stick (4 tbsp.) butter 32 large stone crab claws, chilled 1 lemon, cut into wedges Directions Put uncracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes. Do more »
March 14th, 2012 | by admin
Chilled Stone Crab Claws with Mustard Sauce Serves 4 Stone crab claws are sold precooked. They’re usually served chilled, which allows the meat to slip free of the shell easily, and also gives it a finer, clearer flavor. Ingredients 1 cup mayonnaise 1⁄4 cup prepared yellow mustard 1⁄4 cup prepared horseradish 1 tsp. hot more »
March 13th, 2012 | by admin
Smoked Fish Directions Any fish can be smoked, but species high in fat are recommended because they absorb smoke faster and have better texture than lean fish, which tend to be dry and tough after smoking. Our favorite fishes to smoke are Blue fish, Mahi and King Mackerel. Use seasoned non-resinous woods: hickory, oak, apple, more »
March 7th, 2012 | by admin
Ginger Glazed Mahi Mahi Serves 4 Ingredients 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil Directions In a shallow glass more »
February 29th, 2012 | by admin
Scalloped Oysters Serves 4 Ingredients 8 ounces saltine crackers, crushed 4 ounces butter 1 pint oysters, drained salt and pepper, to taste 2 1/2 cups milk 1 cup heavy cream 2 slices bread melted butter paprika Directions Butter bottom and sides of an 7x11x2-inch baking dish. Add layer of crackers and then a layer more »
February 22nd, 2012 | by admin
Saltimbocca of Shad and Shad Roe Serves 4 Ingredients 50 sage leaves 1 medium shallot, chopped 4 tablespoons unsalted butter, softened 1 teaspoon lemon juice Sea salt and pepper 1 pair shad roe, thick outer membrane removed (most mongers will do it) 1 shad fillet, about 3/4 pound 6 ounces prosciutto di Parma, sliced thin more »
February 15th, 2012 | by admin
Cajun Crawfish & Shrimp Etouffe Serves 4 Ingredients 1 stick butter 2 cups chopped onions 1 cup chopped celery 1/2 cup chopped green bell peppers 1 pound peeled crawfish tails 2 teaspoons minced garlic 2 bay leaves 1 tablespoon flour 1 cup water 1 teaspoon salt Pinch of cayenne 2 tablespoons finely chopped parsley 3 more »