Baked Fresh Fish

• Pre-heat oven to 375°
• Line cookie sheet with foil
• Coat foil with light layer of olive oil
• Thinly slice lemons and put on foil
• Place fillet of fish atop the lemons
• Coat with light layer of olive oil (or butter)
• Season with salt and pepper

(We like a blackened seasoning and garlic combo)

• Cook for approx. 10min per inch

(Just ask us, we can help!)

Grilled Fresh Fish Fillet

• Pre-heat grill to approx. 350°
• Rub both sides of the fillet with olive oil
• Season both sides (Blackened seasoning, Garlic salt and pepper, etc.)
• Place on grill skin-side down
  • Foil or cedar planks make for easy clean up
• Close grill approx. 10 min per inch
• You make flip, but not necessary

Grilled Whole Fish

• Pre-heat grill to approx. 350°
• Stuff fish with lemon, garlic, fresh herbs, whatever you prefer
• Keep scales on fish, rub with olive oil
• Put directly on grill until scales are charred, flip fish over and repeat
• Peel skin/scales from the tail to the head. Meat will flake off the bones.

Peel & Eat Shrimp

• Bring water to rolling boil
  • Make sure enough water to sufficiently cover shrimp
• Add seasoning (old bay, cajun spice, hot sauce)
• Add shrimp stirring occasionally
• When over half the shrimp float to the surface they are done.
• Peel and Eat Immediately OR

Submerse shrimp into ice bath to prevent overcooking.

• Dip in cocktail or mustard sauce and enjoy!

Cocktail Shrimp

• Peel and devein shrimp, leaving the tail on
• Bring water to rolling boil
  • Make sure enough water to sufficiently cover shrimp
• Add seasoning (old bay, cajun spice, hot sauce, beer)
• Add shrimp stirring occasionally
• When the water comes back to a rolling boil, remove shrimp and let sit in colander for 5 minutes to complete the cooking and cooling process.
• Dip in cocktail sauce and enjoy!

Grilled/Broiled Shrimp

• Peel and devein shrimp
• Marinate for 20-30 minutes in Italian salad dressing

Skewer and grill on medium high for approx. 3-4 minutes on each side

OR

Spread out in single layer on baking sheet, broil on high until golden on both sides (3-4 minutes per side)

• Spray baking dish with Pam
• Pour enough white wine to cover the bottom of the dish (optional, if no wine: drizzle olive oil in dish)
• Put paper-thin slices of lemon rounds on top of wine in dish.
• Place seasoned fish fillet, scallops, or shrimp on top of the lemon slices.
• Crush Ritz crackers and cover the top of the seafood.
• Drizzle melted butter on top of Ritz crackers.
• Bake at 375^o for 15-30 minutes, depending on the size of the fish.
• You can prepare this a few hours early and refrigerate until ½ hour before baking.

Combine the following and let marinate for 30 minutes:

• 1¼ pound of Gulf Shrimp peeled and deveined
• 2 Tbsp. Olive oil
• 1 Tsp. Lemon Zest
• Juice of ½ of a lemon
• 2 garlic cloves minced
• ⅛ Tsp. Red Pepper Flakes
• ⅛ Tsp. Salt
• Begin soaking your skewers in water to prevent charring

While your shrimp marinate, combine:

• ½ Cup butter, softened
• 1 Tsp. Lemon Zest
• 2 Tsp. Lemon Juice
• 1 garlic clove, minced
• ⅛ Tsp. Red Pepper Flakes

Place shrimp on skewers and grill over medium-heat, about 2-3 minutes per side. Remove from skewers and serve over Basmati rice with the lemon-garlic butter!