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Ahi Tuna Recipes Arctic Char Recipes Basic Baked Fish
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Corvina Recipes Crab Recipes Crawfish Recipes
Fish Tacos with Lime-Cilantro Crema Flounder Recipes Gold Tile Recipes
Grouper Recipes Haddock Recipes Hake
Halibut Recipes Joe's Mustard Sauce King Crab Legs
Lobster Mornay with Pasta Lobster Recipes Low-Country Boil
Mahi Mahi Recipes Mark's Tarter Sauce Monkfish Recipes
Oyster Recipes Red Fish Recipes Red Snapper Recipes
Salmon Recipes Scallops Recipes Scamp Recipes
Sea Bass Recipes Seafood Chowder Shark Recipes
Shrimp Recipes Side Dishes Steelhead Trout
Stone Crab Claw Recipes Swordfish Recipes Thanksgiving Recipes
Triple Tail Recipes Trout Recipes Tuna Recipes
Wahoo Recipes Wreckfish Recipes Yellow Tail Snapper Recipes

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Ahi Tuna Recipes Arctic Char Recipes Basic Baked Fish
I have found this recipe to work with most fish. I have used it with grouper, red fish and mahi.

Preheat oven to 400 degrees
Spray pan or light coat of olive oil
Lightly coat fish with olive oil or spray
Season with anything you like, salt, pepper, herbs (i like rosemary and dill)
Cook for for about 12-15 minutes depending on thickness.
Fish should be flaky
Basic White Fish Recipe Blackened Fish Recipe Cajun Crackers
Ingredients
Per person:
1 thawed fillet
1 tsp lemon juice, or 1 lemon wedge juiced
1 tsp garlic powder (or seasoning of your choice. I like Rosemary/lemon pepper from Anissa's secrets)
1 tsp diced fresh dill weed
1 tbsp extra light olive oil (lemon olive oil works well too)
1 pat butter per fillet
Salt and pepper to taste
Directions
Preheat oven to 350* fahrenheit
Line baking pan with aluminum foil.
Brush each fillet on both sides with a tablespoon of olive oil. Season Top side only with the remaining ingredients. Cover baking pan with another sheet of aluminum foil to avoid drying out the fish.
Bake for 15 minutes. If only doing 1 fillet, check it after 10 minutes.

Recipe from customer Cathi Richardson


Ingredients

1 tablespoon paprika
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon salt
3/4 cup unsalted butter, melted
5 (4 ounce) fillets (trout, catfish, red snapper)
1/4 cup unsalted butter, melted

Directions

  • In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
  • Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
  • Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Recipe and Image source: All Recipes
1lb. box of saltine crackers with unsalted tops
2 1oz. packets dry ranch dressing mix
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp cayenne pepper
2 cups canola oil

Directions:
Open 2 one gallon sized zip lock bags.
Pout one packet of ranch dressing mix in each bag.
Put 3/4 tsp of crushed red pepper flakes in each bag.
Put 3/4 tsp of cayenne pepper in each bag.
Pour 1 cup of canola oil in each bag.
Mix until all ingredients are mixed well.
Put 2 sleeves of crackers into each bag.
Turn the bags gently until the crackers are evenly coated.
Turn the bag once every 20 to 30 minutes until the liquid is entirely absorbed by the crackers. (About two hours)

If desired, spread the crackers onto paper towels to absorb any extra oil before serving.

Store the crackers in the bags or other airtight container.

Recipe submitted by friend, Bonny K.
Calamari Recipes Chilled Bean Salad Cioppino

Ingredients

One can of black beans well drained, combine with two cups of rice (I used basmati brown rice)
1 1/2 cup fresh cilantro
1/4 lime juice
1/4 cup olive oil
1/2 cup chopped onion (use as much as you like, I did a little less)
2-3 cloves garlic squeezed through a press or smash with a knife

Instructions
Mix well and refrigerate.

This goes good with any seafood. I'm going to serve a lot of this when the weather gets warm.


Ingredients
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Directions
Watch how to make this recipe.
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Ladle the soup into bowls and serve.

Recipe and Image Source: Food Network
Clam Recipes Cobia Recipes Cod Recipes
Corvina Recipes Crab Recipes Crawfish Recipes
Fish Tacos with Lime-Cilantro Crema Flounder Recipes Gold Tile Recipes


Ingredients

CREMA:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

TACOS:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups
shredded cabbage

Preparation

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Recipe and Image Source - My Recipes
Grouper Recipes Haddock Recipes Hake
Halibut Recipes Joe's Mustard Sauce King Crab Legs

INGREDIENTS

    • 1 tablespoon Colman's dry mustard, or more to taste,
    • 1 cup mayonnaise
    • 2 teaspoons Worcestershire
    • 1 teaspoon A-1 sauce
    • 2 tablespoons light cream
    • salt

PREPARATION

    1. Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
    2. Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
  1. Recipe Source: Epicurious

Our crab legs are sold frozen. They are flash frozen almost immediately after being caught.

  • Thaw your legs in the fridge,
  • Preheat oven to 375 degrees
  • Wrap the legs in foil creating a tent.
  • If they are too long, cut them off at a mid joint
  • Bake for 15 minutes, melt butter and go for it.
Lobster Mornay with Pasta Lobster Recipes Low-Country Boil



Ingredients
1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large
2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp

Directions
Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done.

Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter.

Recipe and Image Source: Food Network
Mahi Mahi Recipes Mark's Tarter Sauce Monkfish Recipes

1 Cup Mayo

2 1 tsp Prepared Mustard

3 1 tsp finely chopped onion (suggest yellow onion)

4 1 Tbsp swet pickle relish

5 1 Tbsp chopped capers

6 1 Hard boiled egg finely chopped.

Mix together and adjust for seasonings (salt, pepper, cayenne) Thin with lemon juice or white wine if desired.

You may also add chopped olives for a little different flavor.

This stuff is better if it is refrigerated overnight-be sure to tightly cover as Mayo tends to absorb unwanted flavors.

Oyster Recipes Red Fish Recipes Red Snapper Recipes
Salmon Recipes Scallops Recipes Scamp Recipes
Sea Bass Recipes Seafood Chowder Shark Recipes


A wonderful recipe modified by Kerry Sanders

I don’t remember where I got the original recipe, but I have made many changes to it to make it mine. It is savory with a little back heat from horseradish and red pepper flakes. I made the soup gluten free by swapping out AP flour for cornstarch.
Notes: This makes a very large pot 8 quarts of soup, so it’s great for a large crowd, or adjust the recipe accordingly if a smaller amount is desired.
See notes below if finishing in a slow cooker.

Ingredients:

 1-Pound medium shrimp shell on.

 1-Pound lobster tail meat, drained

 1-Pound Haddock, Cod, or other firm whitefish

 2-Pounds bay scallops

 3 Tablespoons olive oil

 1 1⁄2 Cups chopped Vidalia Onions

 1 1⁄2 Cups chopped celery

 4 Cloves fresh garlic, minced

 2 (10.5 ounce) cans cream of celery soup

 2 (10.5 ounce) can cream of shrimp soup

 6 Medium Yukon gold potatoes, peeled and cubed to 1⁄2 inch

 1 Tablespoon fresh thyme leaves minced, or 1 tsp dried thyme

 2 Tablespoons fresh rosemary, chopped, or 2 tsp dried rosemary

 1 Teaspoon cracked black pepper

 1⁄2 Teaspoon celery salt

 1⁄4 Teaspoon red pepper flakes

 2 Tablespoons Old Bay Seafood seasoning

 1 Teaspoon prepared horseradish

 6 Teaspoons of Better than Bullion Lobster Base

 1 Quart heavy whipping cream

 2⁄3 Cup Cornstarch


Preparation:

1. Steam the shrimp, lobster, fish and scallops in the top of a 6-quart multi-pot steamer until the shrimp turns pink. About 4-5 minutes.

2. Remove the seafood to a bowl and let cool a little so you can handle.

3. Peel and devein the shrimp.

4. Chop the fish, lobster and shrimp into bite sized pieces. Set aside the seafood the bowl for now.

5. After steaming the seafood, save aside 6 cups of the cooking water and discard the rest.

6. Add 6 tsp of “Better than Bullion Lobster Base” and the shrimp and lobster shells mixing thoroughly to make a hot seafood broth for the chowder.

7. Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat.

8. Add in the onions and celery and sauté until the onion is soft and translucent about 4-5 minutes.

9. Add in the garlic and stir until the garlic becomes fragrant.

10. Strain the broth to remove the shrimp shells and add in.

11. Add in the thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, potatoes, and horseradish.

12. Bring to a boil then reduce heat to simmer for 10 minutes.

13. Add in the cans Cream of Shrimp and Cream of Celery Soup and stir.

14. Add the bite sized pre-cooked seafood to the soup.

15. Mix the heavy whipping cream and the cornstarch together in mixing bowl. Use a whisk to be sure there are no lumps and slowly add it to the chowder stirring constantly.

16. Simmer until potatoes are tender stirring occasionally 10-15 minutes.

Shrimp Recipes Side Dishes Steelhead Trout
Stone Crab Claw Recipes Swordfish Recipes Thanksgiving Recipes
Oyster Dressing/Stuffing
Ingredients:
8 cups plain bread cubes or 8 cups cornbread cubes
1 1/2 cups celery, chopped
3/4 onion, chopped
2 (8 ounce) cans oysters, with liquid
1/2 cup butter, melted
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground sage
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/2 cup evaporated milk

Directions:
Heat milk, butter, and oyster liquid in small pan.
Combine bread cubes, celery, onion, spices, and oysters. (You may cut up the oysters if they are too large for you.).
Add liquid and stir.
Stuff poultry or place in greased foil lined baking dish.
Bake 350 degrees for 1 hour, or until poultry is done.

Oyster Stuffing
Ingredients:
20 oysters, shucked
3 cups coarsely crumbled cornbread
3 slices bacon, cut crosswise into 1/4 inch strips
1/2 cup plus 2 tablespoons unsalted butter
3 medium shallots, thinly sliced
2 celery stalks (with leaves), thinly sliced
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh thyme
2 tablespoons white dry vermouth

Directions:
Put the oysters in a strainer over a medium bowl to catch their liquor. Reserve 3/4 cup of the oyster liquor. In a large bowl, combine the crumbled cornbread and oysters.

Bring a small saucepan of water to a boil. Add the bacon and cook for 1 minute. Drain and pat dry with a paper towel.

Melt 1/2 cup of the butter in a large skillet over medium-high heat. When the foaming subsides, add the bacon, shallot, celery, salt, and season with pepper, to taste. Cook, stirring, until soft, about 10 minutes. Add the parsley, thyme, reserved oyster liquor, and vermouth and bring to a boil. Transfer the shallot-herb mixture to the cornbread and oysters and stir to combine. Set aside for 10 minutes. Preheat the oven to 400 degrees F.

Transfer the cornbread mixture to a buttered 1-quart gratin dish, dot with the remaining butter, and bake until browned and crusty, about 1 hour.

Remove from the oven and serve immediately.

Shrimp Dressing
Ingredients:
7 cups water, divided
1 tablespoon seafood seasoning
1 pound uncooked medium shrimp, peeled and deveined
1 large onion, chopped
1 celery rib, chopped
1/2 cup chopped green pepper
3 green onions, chopped
1/2 cup butter or margarine
1 package (14 ounces) seasoned stuffing cubes or crushed seasoned stuffing
3 cups crumbled corn bread
1 teaspoon seasoned salt
1/8 teaspoon garlic powder
1/8 teaspoon each black, white and cayenne pepper
Celery leaves, optional

Directions:
In a large saucepan, bring 5 cups of water and seafood seasoning to a boil. Add shrimp; return to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until shrimp turn pink. Drain; set aside three shrimp for garnish. Chop the remaining shrimp.

In a large skillet, saute onion, celery, green pepper and green onions in butter until tender. In a large bowl, combine the stuffing, corn bread, chopped shrimp, sauteed vegetables and seasonings. Stir in the remaining water. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Garnish with celery leaves if desired and reserved shrimp. Yield: 12-14 servings.

Triple Tail Recipes Trout Recipes Tuna Recipes
Wahoo Recipes Wreckfish Recipes Yellow Tail Snapper Recipes