Crab Stuffed Lobster Tails

Apr 20, 2017 2:42:40 PM |

Preheat the oven to 425º Fahrenheit. Cut the lobster tails; start at the top of the shell & cut down to edge of the fin. Remove the tail meat, then place on top of the shells.

Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter. Bake for approximately 5 minutes.

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Dogfish Stir-Fry

Apr 12, 2017 3:41:18 PM |

Cut dogfish fillets into 1” cubes. In a mixing bowl combine dogfish, sesame oil, oyster sauce, soy sauce and corn starch. Mix thoroughly.

Cut onion, cabbage and red pepper into ½ to 1” pieces. Make sure all remaining ingredients are measured and ready.

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Season the fillets with salt and pepper and grill skin-side down for about 3-4 minutes over high heat on a lightly oiled pan.

Prick 2 eggplants with a fork and baking them in an oven set to 425° Fahrenheit for approximately 30 minutes or until the skins are blackened. Once cooled, peel the Eggplant and place the flesh in a colander to drain. Use a bowl to top the colander and weigh down the eggplant. Allow to drain for 30 minutes.

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Fulton Garlic Shrimp

Mar 1, 2017 12:49:55 PM |

  1. In a heavy skillet over medium heat, add the olive oil. Add the shrimp evenly across the pan and cook for 1 minute. Season with salt, stir and cook approximately 1 minute or until pink. Add the chopped garlic, pepper flakes and stir. Cook for 1 minute.
  2. Add the caper brine, lemon juice , butter and half the amount of parsley. Cook 1 minute and turn the heat down to low.
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  1. Combine corn, red onion, avocado, tomato, red wine vinegar, lime juice 1 ½ tablespoons olive oil, and basil in a medium bowl. Season with salt and pepper.
  2. Season fish with salt and pepper. Melt butter and remaining 1 tablespoon olive oil in a large skillet over medium-high heat until butter is foaming.
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Broiled Porgy with Lime

Jan 19, 2017 12:54:23 PM |

  1. Rinse and pat dry fillets. Prepare a baking tray by covering it with foil and spraying with vegetable oil.
  2. Place fillets on baking tray. Sprinkle each ingredient over the fillets in an even layer. Allow to rest for 3 minutes.
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Roasted Lemony Langoustines

Dec 28, 2016 2:05:00 PM |

  1. Thaw the Langoustines in the fridge overnight. After rinsing, cut each on the underside using a pair of kitchen scissors and remove the black vein.
  2. Place the Langoustines in a shallow dish. Combine all of the ingredient except the lemon wedges and pour over the fish. Cover and marinate in the fridge for 45 minutes, tossing half way through.
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Fried Calamari with Dipping Sauce

Dec 21, 2016 3:36:00 PM |

  1. Place the calamari in a large bowl with the buttermilk. Let stand for at least 4 hours in the fridge.
  2. In another bowl, combine the flour, paprika, salt and black pepper.
  3. Pour the vegetable oil in a heavy 4-quart pot, a little less than half way up the pot. Heat over medium-high heat to about 360 degrees Fahrenheit.
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Octopus Salad

Dec 13, 2016 2:55:57 PM |

  1. Bring 4 quarts of water to a boil in an 8-quart pot.
  2. Rinse the octopus and place it in the pot to gently simmer, uncovered, until the tentacles are easily pierced with a sharp knife, 45 minutes to 1 hour.
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Broiled Spiced Boston Mackerel

Dec 6, 2016 2:01:19 PM |

  1. Melt the butter in a skillet over medium heat. Add the cumin, ginger, coriander, cayenne, paprika, sugar, salt and black pepper and stir until well blended and bubbling. Add the vinegar and stir for another 30 seconds. Remove from heat. .
  2. Preheat the broiler to 450 degrees Fahrenheit.
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Broiled Black Cod with Butter-Wine Sauce

Nov 28, 2016 10:57:21 PM |

  1. Line a broiler tray with aluminum foil, and lightly brush with olive oil. Place the cod portions on the tray, skin-side down. Brush the fish with olive oil, and add salt and pepper to taste. Let broil 4-inches from the heat source until nicely browned, about 10 minutes.
  2. In a saucepan, lightly sauté the shallots and bell peppers in 2 tablespoons of olive oil until soft, about 4 minutes. Add the wine and tarragon and let simmer for about 10 minutes. Then add the cold butter a little at a time, whisking until the mixture becomes creamy. Season with salt and pepper and set aside.
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Broiled Oysters

Nov 28, 2016 10:16:00 AM |

  • Shuck the oysters, discarding the top shell. Reserve their liquor (oyster liquid).

  • Place the oysters on a rimmed baking sheet, flat side up.

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    Blackened Steelhead Trout with Remoulade

    Nov 21, 2016 1:15:08 PM |

    1. Heat the oil in a large skillet over medium-high heat until almost smoking. Coat each trout portion well with the blackening seasoning and place the fish into the skillet. Cook for 2 to 3 minutes on each side, or until charred. .
    2. For the remoulade, combine the mayonnaise, mustard, paprika, gherkins and parsley in a mixing bowl. Cover with plastic wrap and refrigerate for at least 1 hour.
    3. Transfer to a serving dish and serve with the remoulade.
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    Seared Asian Tuna

    Nov 15, 2016 8:41:27 AM |

    1. Sprinkle the tuna on both sides with the salt. Then sprinkle with the black pepper, pressing to adhere.
    2. Heat the vegetable oil in a large frying pan over moderate heat. Add the tuna and sear for 2 minutes on both sides for medium rare. Remove from the pan and set aside.
    3. Reduce the heat and add the sesame oil, ginger, garlic and scallions. Cook, stirring for 1 minute. In a small bowl, combine the soy sauce and orange juice.
    4. Add the orange juice mixture and simmer for about 2 minutes. Plate the tuna and serve with the sauce.
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    Baked Swordfish

    Nov 8, 2016 7:12:13 AM |

    1. Preheat oven to 425 degrees Fahrenheit.
    2. Place the Swordfish Steaks in a greased baking dish. Brush the tops of the steaks with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste.
    3. Bake, uncovered, for 12-15 minutes or until the fish flakes easily with a fork.
    4. While the fish is baking, combine the tomatoes, garlic, parsley, oregano, capers, vinegar and 2 tablespoons of olive oil in a bowl. Add pepper and just a sprinkling of salt.
    5. Remove Swordfish from the oven, plate and serve with the tomato mixture on top.
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    Whiting In Brodo

    Oct 11, 2016 8:40:03 AM |

    1. In a 6-quart Dutch oven, sauté onions in olive oil for 3 minutes. Add garlic and sauté for another minute.
    2. Add water, wine, salt and pepper to taste. Bring to a low boil, and add the whiting.
    3. Simmer the fish with the lid slightly ajar for 15-20 minutes.
    4. Add parsley, and cook for another minute.
    5. Place the whiting in a serving dish, and pour broth around the fish. Enjoy with crusty bread 
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    Tuna Tartare Asian Inspired

    Sep 22, 2016 3:16:19 AM |

    1. Using a sharp knife, cut the tuna into 1/4“cubes.  
    2. Place the tuna into a large bowl, and gently combine with sesame oil, ginger, scallion, salt and pepper.
    3. Place a round mold in the center of your place, fill with the tuna mixture, and lightly press.  Lift the mold, and repeat. 
    4. Garnish with avocado slices and serve cold.
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    Seared Dry Scallops with Chimichurri

    Sep 22, 2016 3:14:01 AM |

    1. Combine all ingredients and mix well.
    2. Season scallop with salt and pepper.
    3. Add Canola oil to hot pan. Saute the scallops on medium high heat on one side until golden in color and scallop is still somewhat translucent. Remove Scallop from pan.
    4. Place one tablespoon of Chimichurri Sauce on plate, place scallop on top.
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    1. Combine mayonnaise, Sriracha sauce and lime juice until smooth.  Cover and chill in the fridge.
    2. Toss red cabbage, rice vinegar, sugar and olive oil until well combined.  Cover and chill in the fridge.
    3. Coat grill with olive oil and pre-heat to medium.
    4. Coat salmon fillets with olive oil and season with salt and pepper.  Grill, skin-side down, until flaky, 7-8 minutes.  Cut into lengthwise pieces.
    5. To assemble, place salmon pieces on warmed tortillas and top with Sriracha mayonnaise, BBQ sauce and red cabbage slaw.
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    Roasted Whole Red Snapper

    Sep 22, 2016 2:43:38 AM |

    1. Preheat oven to 400o F.
    2. Line a heavy baking sheet with aluminum foil.  Brush the foil with 2 tablespoons of olive oil.  Place fish on top of the foil.
    3. Using a sharp knife, score the top of each snapper with 3 parallel slashes.  Brush with the remaining olive oil, and season with salt and pepper.
    4. Combine the onion, parsley, rosemary and fill the cavity of each snapper with the mixture.  Sprinkle mixture with lemon juice and dot with butter.
    5. Roast the snapper for about 40 minutes, or until it flakes easily.
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    1. Remove any remaining pin bones in the fish. Pat the fish dry and season with salt and pepper.
    2. Melt butter in a large sauté pan over medium heat. Lay the fish in the pan once the butter has begun to foam.  Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward forward and using a spoon, ladle green garlic butter over fish and continue basting fish for 2 to 3 minutes.
    3. Gently flip the fish with a spatula. Reduce heat to low, cover pan and cook for 2 minutes.
    4. Uncover the pan, and add the herbs. Continue basting the fish for another 2-3 minutes until it is fully cooked through.
    5. Transfer fish to a plate, pour pan sauce over the fillet. Pour lemon juice over the dish and season with more salt and black pepper if needed. Serve immediately for ultimate freshness!
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    Monkfish Stew with Saffron Broth

    Sep 22, 2016 2:36:44 AM |

    1. Season the monkfish with salt and pepper to taste. 
    2. Heat 2 tablespoons of the olive oil in a large cast-iron casserole cooker. Add the fish to the casserole over moderate heat, turn the fish, until light golden (3 minutes). Transfer the monkfish to a plate using a slotted spoon.
    3. Cook the shallots in the casserole for approximately 2 minutes or until softened. Stir occasionally. 
    4. Add the carrots and cook for 5 more minutes, while stirring. Add the thyme, saffron and wine. Cook for 1 minute until reduced by half. 
    5. Add 1 cup of water along with the monkfish. Bring just to a simmer, cover and cook over low heat until the vegetables are tender and the fish is cooked through (15 minutes).
    6. Spoon the stew into shallow bowls. Garnish with basil and serve with  mashed potatoes! 
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    Marinated Halibut

    Sep 22, 2016 2:09:12 AM |

    1. Combine the 8 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice in a large plastic bag.
    2. Add the fish and seal the bag. Be sure to turn it to coat the fish in the marinade. Refrigerate for up to 2 hours.
    3. In a large flat pan, spread oil evenly on the surface. Warm over high heat until smoking. Add the marinated fillets.
    4. Brush top and sides of the fish with marinade. Cook until seared (about 3 minutes) turn and sear other side (3 more minutes). Brush top and sides with marinade again. 
    5. Reduce heat to medium. Cook 2-4 minutes more on each side depending on thickness. Continue brushing with marinade. Garnish with parsley, and serve immediately!
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    Classic Lobster Boil

    Sep 22, 2016 2:04:08 AM |

    1. Choose a stock pot that is large enough for all of the ingredients with plenty of room left over. Fill with water.
    2. Salt the water and bring it to a boil. Add roughly chopped onion and the two halves of the garlic head to the water once it has come to a boil.
    3. Add lobsters to boiling water. Be sure to remove the rubber from the claws. 
    4. Be sure to know the weight of your lobster for proper cooking times (1lb= 8 minutes, 2lb=15 minutes, 3lb=25 minutes. This is the average weight per lobster, not TOTAL!) 
    5. Loosely bundle the clams into two separate cheesecloth packets. Be sure they have room to open. 
    6. 7 minutes before the lobsters are finished, add the clams to the boil. 3 minutes before lobsters are finished, add the corn.
    7. Allow lobsters to cool for 10 minutes after removing them from the water. Drain the water from the pot and arrange the boiled items including the lobster on a large platter. 
    8. Serve with lemon wedges and melted butter!
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    Italian Style Flounder

    Sep 22, 2016 1:57:07 AM |

    1. Preheat oven to 350º degrees Fahrenheit.
    2. In a medium baking dish, distribute the flounder and place small dots of butter on top. Season with salt and pepper and sprinkle with lemon juice. 
    3. Top the flounder with basil, diced tomatoes and garlic powder
    4. Cover, and bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.
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    Grilled Summer Bluefish

    Sep 22, 2016 1:50:58 AM |

    1. Marinade the bluefish fillets in red wine vinegar for at least two hours.
    2. Place the fillets over a hot open flame and grill until the fish flakes easily with a fork!
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    Fulton Buffalo Shrimp

    Sep 20, 2016 11:50:54 AM |

    1. Season shrimp with salt, pepper and Cajun spices.
    2. In a small pan, melt butter.  Add hot sauce and let simmer for 2 minutes, stirring occasionally. Arrange shrimp on skewers, and baste liberally with sauce mixture.
    3. Place skewers on a medium grill and cook about 2 minutes per side, basting often.
    4. Serve with blue cheese dressing, celery and carrots.
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    Baked Dijon Turbot Fillets

    Sep 20, 2016 11:32:53 AM |

    1. Preheat oven to 425o degrees Fahrenheit. 
    2. Combine the lemon juice, mustard, olive oil, and parsley in a bowl and mix thoroughly. 
    3. Place fish in an oven-safe dish and top with the lemon mustard mixture.
    4. Bake for 20 minutes or until fish flakes easily with a fork. 
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    INGREDIENTS—

    • 1 dozen Soft Shell Crab
    • 2 cups of Buttermilk
    • 2 cups of Drake’s Flour or Seasoned Flour*

    *SEASONED FLOUR

    • 2 tablespoons of salt
    • 1 tablespoon of pepper
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