Grouper with Sweet and Sour Sauce

Sweet and Sour Sauce 1 tablespoon cornstarch 1/2 cup firmly packed dark brown sugar 1/3 cup red wine vinegar 6 tablespoons pineapple juice, reserved from canned pineapple 2 teaspoons soy sauce 1 20-ounce can pineapple chunks, drained, juice reserved 1 green bell pepper, seeded and cut into 1-inch cubes Fish Grouper is a firm fish…

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Scallop Ceviche

Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1-1/2 teaspoons salt in a glass bowl. Cover and chill, stir occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

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Redfish Stuffed with Shrimp & Crabmeat

4 Redfish fillets 1 onion 1 bell pepper 2 bunches shallots 1 LB Shrimp 1 LB Crabmeat 1 stick butter 2 lemons 1 tomato 1 pt. half & half 3 slices bread Italian breadcrumbs Tony’s seasoning To make stuffing, melt ½ stick of butter in pan. Chop onion, bell pepper, and 1-bunch shallots and sauté…

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Redfish on the Half Shell

Redfish fillets with scale side on Tablespoon of minced garlic 1 stick of butter 1 lemon Mix garlic, butter, and lemon juice in saucepan. Pour over fillets and cook on grill for 15-20 minutes. Season with Lemon Pepper Seasoning.

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Hush Puppies

2 cups fine cornmeal (Alabama fine ground) 1 cup plain flour 1 tbsp. Salt 1 tbsp. Baking powder 1 ½ tbsp. Sugar 1 tsp. Pepper 1 ½ or 2 large Vidalia onions, finely chopped in a blender and mixed with 1 pint of buttermilk 3 eggs 12 to 16 ounces of sliced bacon (to season…

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Grilled Lobster Tails with Herb Butter

1 stick butter, at room temperature 2 tablespoons chopped chives 1 tablespoon chopped tarragon leaves 1 clove garlic, minced Dash hot sauce Freshly ground black pepper 4 (7-ounce) lobster tails Olive oil Kosher salt Lemon wedges, for garnish Chive sprigs Special equipment, 4 metal skewers Preheat your grill to direct medium-high heat. In a small…

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Shrimp & Cheese Grits

Shrimp and grits is said to have begun as a fisherman’s breakfast, created by shrimpers using the day’s catch. Original recipes called for sauteing the small local shrimp in butter and serving the seafood as a topping for creamy, stone ground grits. 1 ½ lb. Large shrimp, peeled and deveined Salt and freshly ground pepper,…

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Grouper in Chablis-Mushroom Sauce

1 filet grouper, about 1 pound 2 tbsp. olive oil 1 slice white onion, chopped fine 4 large mushrooms, sliced 1 ½ cups Chablis wine 1 clove garlic, minced ½ tsp. thyme ½ tsp. marjoram ½ tsp. white pepper, ground 1 ½ cups chicken stock Wondra flour water Heat black iron skillet to medium and…

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Grouper Nuggets

The Snook Inn, a little wood-framed restaurant at the foot of “the best snook fishing bridge in the US”, in Matlacha, Florida, used to do a landslide business every Friday night, serving Grouper Nuggets. Much to the anguish of seafood gluttons and connoisseurs alike, The Snook Inn closed in 1984. Though, The Snook Inn has…

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Sauteed Bay Scallops

2 tbs. Extra virgin olive oil 1 lb fresh bay scallops 2 blood oranges, segmented with their juice ½ Meyer lemon, juiced 1 bunch pea shoots and pea pods salt and freshly ground black pepper In a saute pan over high heat, add the olive oil. Add the pea pods and cook until almost done…

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