Scallop Po’ Boy W/ Spicy Garlic Mayo
Any size scallop will do, but we think smaller bay scallops work the best. The scallops can be cooked in about 1/4 inch of oil […]
Fish
Shrimp Scampi II
All scampi recipes are similar. This one is a little more “lemony” than Scampi I. Serves 2. Image shown with cooked asparagus. Ingredients: Directions: Mince […]
Smoked Salmon Appetizer
There are two types of “smoked” salmon, cold and hot smoked. Cold-smoked salmon is cured and then smoked at low temperatures, resulting in a silky […]
“Full of Crab” Crab Cake
You can make this recipe with fresh crab, but it is easier to purchase a 1 pound can. Ingredients for the Crab Cakes: Ingredients for […]
Blackened Fish Tacos
We thought the blackening would overpower the fish, but it didn’t at all. The recipe below is enough for 8 “street” size tacos or 4 […]
Creamy Lemon Garlic Butter Sauce
with or without Basil, Capers, or Herbs This is really good and really easy. Good for fish, chicken or veggies. Serves 2+. Ingredients: Directions: In […]
Baked Stuffed Shrimp
You’ll need 3 or 4 of these large shrimp per serving, If you use smaller shrimp, use the same amount of stuffing, but more shrimp. […]
Crispy Parmesan Crusted Fish Fillet
This is a great recipe if you like that crusty crunchy batter on fish. We use cod tenderloins in our image, but you can use […]
Real Fish ‘N Chips
Sometimes you just need the real thing. Assuming you don’t have a commercial deep fryer in your kitchen, we suggest using a deep dutch oven. […]
Julia’s Mussels Mariniere
This is a Julia original out of The Art of French Cooking. When she wrote this, mussels were full of dirt and had “beards” you […]
Faked Out Crab Stuffed Sole
Fake out? Sure. We use imitation crab meat. It may be imitation crab, but it’s made from real fish, typically Pollock. We keep a chunk […]
Super Shrimp Scampi Over Pasta I
There are dozens of ways to make shrimp scampi. This one is simple and fast… and it tastes great. Serves 2. Ingredients: Directions: Cook pasta […]
Sashimi Tuna Over Spring Mix
Raw tuna… confusing? Yellowfin tuna, also known as ahi (the Hawaiian word for tuna), is less expensive than bluefin but not far behind in quality. Raw, sashimi-grade ahi is […]
Fish Rollups with Asparagus
This recipe is easier if you have a flat fish like flounder or even “baby” haddock. Something that you can easily roll. If you have […]
Lobster-Shrimp Pasta
Occasionally our local market will have a few too many live lobsters left at the end of the day. They typically will cook them and […]