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!