Our Favorite Recipes

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 375o 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!