Recipes

 

 

Crab-Stuffed Shrimp With Lobster Sauce

Crab Meat Stuffing: 2 teaspoons unsalted butter 2 tablespoons fine-chopped onions 11/2 tablespoons dry white wine 2 teaspoons dry mustard 1 large egg, lightly beaten 1/2 cup seasoned bread crumbs 1/2 cup heavy cream 8 ounces crabmeat, either lump or backfin, finely...

Livornase – Snapper, Mahi, Swordfish or Grouper

Ingredients: 2- 8 oz. fresh fillets flour 2 oz. butter, melted 3 oz. white wine 1 teaspoon capers 5 Kalmata olives 1/2 plum tomato, diced 1 oz. fish stock 1 oz. marinara sauce 1 oz. water Preparation: Lightly dust the fillets with flour. In...

Stone Crab Claws Scampi Style

Ingredients: • 2 1/2 Florida Stone Crab Claws • 1/4 cup olive oil • 1 teaspoon salt 1 teaspoon fresh minced garlic • 1/2 teaspoon white pepper • 1/4 cup white wine • 2 Tablespoons fresh lemon juice Preparation: Crack claws and remove outer shell leaving meat attached...

Sesame Seared Tuna

Heat peanut oil in a frying pan to about 450°. Place a thick Tuna steak (about 2 in thick) into hot oil for about 15 seconds. Flip to other side and cook for about 20 seconds. Remove Tuna from pan and sprinkle with toasted white and black sesame seeds. Refrigerate....

Blackened Tuna

Mix 1/2 cup of blacken spice with 1/2 cup of whirl to make a paste. Heat a skillet to high heat and cook tuna rubbed or brushed with paste. Flip once and cook no more than medium rare. Serve with ginger teriyaki sauce and garnish with Seaweed and Calamari Salad

Tuna Yukke

Yukke Sauce: Mix the following: • 1 cup of kimchee base • 1/2 cup of olive oil • 2 tablespoons sesame oil • 1 large egg, lightly beaten • 3 finely chopped scallions Tuna: Finely chop or coarse grind desired amount of Tuna and mix with yukke sauce to taste. Serve with...

Stone Crab Claws Fra Diavlo

Ingredients: • 2 1/2 Florida Stone Crab Claws • 1/4 cup olive oil • 1 teaspoon salt 1 teaspoon fresh minced garlic • 1/4 cup Homemade Marinara Sauce • A pinch or more of crushed red pepper and or cayenne pepper Preparation: Crack claws and remove outer shell leaving...

Francaise – Snapper, Mahi, Swordfish or Grouper

Ingredients: 2- 8 oz. fresh fillets flour 1 egg, beaten 3 oz. butter, melted, divided 3 oz. white wine 2 oz. fish stock 2 oz. water 1/2 lemon Preparation: Lightly dust the fillets with flour, dip in egg wash. In sauté pan, melt 2 oz. butter and add floured fillets....