These are some of our favorite recipes for fish, and shellfish. We would love to hear your recipes as well. Please feel free to e-mail us with your recipes and we will gladly put them on our site.
Easy good to know tips about cooking fish: Fish is great grilled, sautéed, broiled, and poached. However certain fish may need certain cooking and handling due to its size and delicate textures. Some fish need extra care when grilled are flounder, tripletail, grouper, most snapper species and halibut, these are very delicate fish and may fall apart on the grill, not to say that you shouldn’t grill it, just take extra care in handling it and flipping these on the grill.
Fish should be cooked at 450 degrees and higher and should have an internal temperature of 140 degrees and is usually opaque when fully cooked. Rule of thumb, fish should be cooked 10 minutes per each inch of thickness, depending on the filet
Grouper Piccata
Ingredients: 2 (8 oz.) filets of fresh grouper, about 1inch thick Seasoned flour and whole milk for dredging 4 oz. butter 4 oz. white wine 4 oz. chicken stock Juice of 1 lemon 2 oz. capers Pinch of salt Chopped Italian parsley and lemon wedges to garnish
Instructions: Dredge grouper portion into milk and then in seasoned flour, making sure to coat all sides. Heat the butter on medium heat. When the butter is hot, immediately begin sautéing the grouper. When the edges begin turning golden brown it is time to turn the grouper (about 2 minutes.) Continue cooking for another 2 minutes. De-glaze the pan with the white wine. when the alcohol is cooked off add the chicken stock and the capers and lemon squeezing and cook for another 2 minutes. Plate the fish and continue to reduce the sauce until it will coat the back of a spoon. Place the lemon wheels on the grouper and the sauce over all. Sprinkle with Italian parsley to further the garnish.
Blackened Grouper With Mango Salsa
Ingredients: 3/4 lb. butter (3 sticks) 1 tbsp. paprika 2 1/2 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. red pepper 3/4 tsp. white pepper 3/4 tsp. black pepper 1/2 tsp. thyme 1/2 tsp. oregano 8-10 oz. grouper 1/2 inch thick
Instructions: Melt butter in large sauté pan very hot. Combine fish in melted butter, then coat heavily with seasoning. Put into hot skillet. Pour little butter on top of fish (careful butter may flare up). Cook uncovered until scorched; turn fish and pour more butter until fish is done, about 2 more minutes. Repeat with remaining fish.
Grilled Escolar with Garlic & Herbs
Ingredients: 2 tbsp. olive oil 1 tbsp. lemon juice 2 tbsp. chopped rosemary 2 garlic cloves, minced 4 pieces escolar steak without skin (6oz each) Salt and pepper
Instructions: 1. Mix olive oil, lemon juice, rosemary, and garlic. 2. Season the fish generously with salt and pepper, and rub all over with rosemary garlic mixture. 3. Preheat your grill. Wrap a broiler pan with foil, and place the fish into it. 4. Broil for 8 minutes per inch of thickness flipping halfway through cooking time. To test for doneness, make a small incision in the center of the steak and peek inside. Fish is done when only a trace of translucency remains in the center. Serve over brocolini or sautéed asparagus.
Grilled Lemon Swordfish
Ingredients: 1 tablespoon grated lemon peel 3/4 cup fresh lemon juice 3/4 cup extra virgin olive oil 1/3 cup chopped fresh flat-leaf parsley 2 tbsp. Prepared horseradish 2 garlic cloves, finely minced 1 tsp. dried thyme, crushed 1 tsp. salt Freshly ground pepper to taste 1 bay leaf 1 1/2 pounds swordfish steaks
Instructions: 1. In shallow glass dish, combine all ingredients except fish, mixing well. 2. Add swordfish; turn to coat with marinade. Cover and refrigerate at least 2 hours, turning fish occasionally. Do not let sit for more than 2 hours the fish could start to cook from the lemon juice. 3. Preheat your grill. Oil grilling grate, 4. Grill swordfish over medium-hot heat about 7 minutes, basting lightly with marinade. Carefully turn swordfish and grill 5 to 6 minutes longer or until fish flakes easily when tested with a fork, basting lightly with marinade.
Cilantro Honey Mahi Mahi
Ingredients 6 (8oz.) Mahi Filets 1 1/2 teaspoons minced garlic 1 tsp. salt 1/4 cup dark rum 1/4 cup lime juice 1/4 cup chopped fresh mint 1/4 cup chopped fresh cilantro 1 green chili, minced 2 tbsp. olive oil 2 tsp. honey 1 1/2 tsp. lime zest 3/4 tsp. ground cumin
Instructions: 1. With mortar and pestle, mash garlic and salt to form paste; place in a gallon bag. 2. Add rum, lime juice, mint. 3. Cilantro. 4. Peppers, oil, honey, lime peel, cumin, salt and pepper. 5. Add fish; turn and rub to distribute marinade evenly. 6. Refrigerate for no more than 30 minutes so fish doesn't begin to cook. 7. Place fish on grill over medium heat or 4 to 6 inches from coals. 8. Grill 8 to 10 minutes or until fish flakes. 9. Turn once and spoon remaining marinade over fish halfway thru grilling time.
Tangerine Tripletail
Ingredients: 4 (8oz.) Tripletail filets Juice and zest from two tangerines 2 tbsp. dry white wine 3 tbsp. extra virgin olive oil 1 tsp. fresh rosemary 1/2 tsp. fresh thyme 1/4 tsp. course ground black pepper 2 tbsp. minced scallions 2 tbsp. red bell peppers (diced) Fresh Rosemary for garnish
Instructions: Prepare the citrus marinade, zest both tangerines and mince fine. Combine the zest, olive oil, juice from one tangerine, white wine, herbs and course ground black pepper in a small bowl and mix well. Place the four grouper filets in a shallow dish and pour the marinade over the fish, marinade for two hours. Pour the marinade off the fish and into a small bowl and reserve for basting.
Clean the grill well before getting it hot; this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what grillmaster’s and chefs call “seasoning the grill”.
Preheat the grill for 5 minutes over high heat. Once the grill is very hot reduce the flames to a medium setting and grill the grouper fillets for 4 to 5 minutes on each side or until the fish. Garnish with the fresh rosemary.
Zesty Hog Snapper
Ingredients: 4 (6-8 oz.) Hog snapper filets Freshly ground black pepper Paprika 2 tbsp. green onions, minced 2 cloves garlic, minced 1/4 cup white wine 2 oz. butter, softened 2 tbsp. parsley, minced 2 tbsp. lemon juice, freshly squeezed 1/2 tsp. thyme
Instructions: Preheat oven to 450 degrees. Season the fish with pepper and sprinkle with paprika. Sprinkle the onions and garlic in buttered ovenproof dish. Put the fish in the dish and sprinkle with the wine. Put the fish into the oven and cook for six to eight minutes (depending on the thickness of the fish) or until just done. Remove to warmed plates. Whisk the softened butter with the parsley, lemon juice and thyme. Beat in the cooking juices and serve on the fish immediately
Caribbean Red Snapper
Ingredients: 4 (8oz.) red snapper fillets 1 onion, chopped 2 cloves garlic, chopped 1 fresh tomato cut in eighths 2 tbsp. chopped bell pepper 1/4 to 1/2 tsp. thyme 1/4 tsp. Tabasco sauce 1/2 cube butter cut in pieces Salt and pepper to taste 1 tbsp. oil 3 tbsp. Parmesan cheese 1/4 cup rum
Instructions: Put oil in pan. Place fish fillets in pan, skin side down. Cover with all other ingredients, except cheese and rum. Cover pan and cook 10 minutes or until fish is done. Add Parmesan cheese and rum; cover and cook 2 minutes more. Serve promptly.
Seared Sea Scallops in Pea Sauce
Ingredients: 2 lbs. Dry Pack Sea Scallops 2 tbsp extra virgin olive oil 3/4 tsp dried thyme 2 cups of water 1 1/3 cups frozen peas 1/3 cup fresh basil leaves 1 tbsp. butter 1/2 tsp. Salt
Instructions: Coat all scallops lightly in olive oil, sprinkle with thyme and set aside. Then bring the water to a boil over high heat in a medium saucepan. Add the peas, bring the water back to a boil and cook for 3 minutes. Add the basil and bring the mixture back to a boil and set it aside. Drain off and discard the rest of the cooking liquid. Place the peas and basil in the bowl of a food processor with 1.4 of the reserved cooking liquid. Process until smooth, stopping the motor occasionally and scraping down the sides of the bowl with a rubber spatula. Add the remaining 3/4 cup of the reserved liquid and process until it is all incorporated. Then while the motor is running, add the butter, salt, and 1 tsp of olive oil and process until incorporated. Heat 2 large nonstick skillets over high heat until they are hot. Add the scallops in a single uncrowded layer and cook them for 2 minutes per side, or until the have a nice golden crust. Remove the pan from the heat, cover and let scallops rest for 5 minutes. To serve coat the bottom of each plate with 1/2 or as much as desired with pea sauce. And arrange 5 to 6 scallops on each plate on top of the sauce. Add a little crushed black pepper and enjoy.
Pepper Seared Yellowfin Tuna
Ingredients: 1 (10oz.) Yellowfin tuna steak Salt Black pepper Cayenne 4 tbsp. soy sauce 4 tbsp. lemon juice 1 tsp wasabi powder 1 garlic clove 1 thick slice fresh ginger 1 tbsp. peanut oil
Instructions: 1. Sprinkle the tuna generously on both sides with salt and freshly ground black pepper. Add cayenne to your taste. You may do this just before cooking or, if you like, an hour or so before dinner to allow the spices time to penetrate the meat. 2. Mix the soy sauce and lemon juice in a cup or bowl and stir in the wasabi until it dissolves. Taste-test as you go and use a little more (or a little less) wasabi to your liking. We're seeking a piquant edge here, not a sinus-clearing experience. 3. Just as in the earlier seared-tuna recipe, put a nonstick sauté pan or black iron skillet over high heat until it's very hot. Smack the garlic clove and ginger slice with your fist or the side of a chef's knife to break them a bit and release their juices, then put them in the hot pan with the peanut oil. (If nut allergies are a concern, substitute corn oil or other vegetable oil, but I wouldn't use olive oil in this dish - the flavor combination wouldn't work as well.) Gently put in the tuna steak, and let it sear on one side without moving it for just 1 minute. Turn it and sear it on the other side for another minute. Holding it carefully, turn again and sear it briefly on the other sides. You want the surface crisp and brown but the center left cool almost bluish purple in color and sushi-like. 4. Turn the heat down to medium and pour the soy sauce mix into the pan. Turn the tuna once or twice to coat it on all sides while the liquid reduces to syrup like consistency. Take out the tuna and cut it into thin slices, arranging them attractively around scoops of hot rice of your choice on warmed plates. Drizzle the pan sauce around the fish, and serve.
Stone Crab with Mustard Sauce
4 lb Chilled Large Stone Crabs 1 butter knife 1 kitchen towel or dinner napkin 1 cup mayonnaise 1⁄4 cup prepared yellow mustard 1⁄4 cup prepared horseradish 1 tsp. hot sauce 1 tsp. fresh lemon juice 1 sprig of thyme for garnish (optional)
1. Make the mustard sauce by mixing together mayonnaise, mustard, horseradish, hot sauce, and lemon juice in a bowl.
2. Crack shells of stone crab claws with the handle end of the butter knife and cover with the cloth to keep shells from going all over. Serve with mustard sauce and lemon wedges.
Glazed Teriyaki Salmon
Ingredients: 2 (8oz.) Salmon Filets 1 1/3 cups soy sauce 1/2 lb. brown sugar 1 tsp. dry mustard 2 cloves garlic, minced 1 tbsp. fresh ginger, minced 1/4 c. white wine
Instructions: Prepare the teriyaki marinade by combining all ingredients except salmon. Place fillets in thin mixture and marinate 4-6 hours.
Remove salmon from marinade, put in a tray of heavy-duty aluminum foil and place on grill. Cover loosely and grill about 7-10 minutes or until milky white substance appears and fish flakes when pressed with a fork.
Jumbo Lump Crab Stuffed Flounder
Fish Ingredients: 2 (8oz.) Flounder Filets 1/4 cup melted butter 1 tsp. salt 1/2 tsp. black pepper
Stuffing Ingredients. 2 c. dry bread crumbs 1/2 cup chopped celery 1/2 cup chopped onion 1 cup crabmeat 3 eggs 1 tsp. salt Dash cayenne 1 tsp. chopped Italian parsley 1/2 cup melted butter 1/2 tsp. lemon juice
Instructions: Dress flounder and fillet. Brush fillets with butter. Sprinkle with salt and pepper and place bottom section of fillet in a well greased baking pan. Sauté onion and celery in butter until tender and add to additional ingredients. Top the flounder with the mixture and bake at 400 degrees for 15 minutes. Top with chopped Italian parsley.
Simple Crispy Baked Flounder
Ingredients: 1 lb. Flounder filets 1/4 tsp. salt Dash of black pepper 2 tbsp. oil 1/3 c. cornflake crumbs
Instructions: Preheat oven to 500 degrees. Wash and dry fillets and cut into serving pieces. Season; dip in oil and coat with cornflake crumbs. Arrange in a single layer in a lightly oiled shallow baking dish. Bake 10 minutes without turning.
Caribbean Yellowtail Snapper
Ingredients: 1/2 c. chopped green onions 1/4 c. butter 1/2 lb. fresh tomatoes, diced 1/4 c. chopped green chilies 2 tbsp. chopped fresh parsley 1/8 tsp. salt 1/8 tsp. garlic salt 1/4 tsp. grated lime peel 1/8 tsp. ground black pepper 1 1/2 lb. fresh snapper fillets 12 lime wedges
Instructions: In a large skillet, sauté green onions in butter until tender. Add tomatoes, chilies, parsley, salt, garlic salt, lime peel and black pepper; mix well. Bring mixture to a boil, reduce heat and simmer 5 minutes. Add snapper to skillet; spoon sauce over fillets. Cover and simmer 10 minutes, or until fish flakes easily when tested with a fork. Serve garnished with lime wedges. This recipe works just as well with any firm - fleshed fish.
Grilled King River Prawn
2 lbs (4-6 count) Giant River Prawns 2 limes cut for juice 1/4 cup butter 6 tbsp. Olive oil 1 zest of a lime salt and pepper to taste
Instructions: 1. Mix butter, oil, chili, lime zest, salt and pepper in a bowl 2. Cut the prawn in half lengthwise and remove the vein 3. Brush the butter mix on the prawn and grill until done.
Serve with crusty toasted bread and a dipping of fresh lime juice, salt and cracked black pepper. Great appetizer for parties.
Tapenade-Crusted Sea Bass
Ingredients: 4 (8oz.) skinless sea bass fillets 1/4 cup black olive tapenade 1 tsp. capers, finely chopped 2 1/2 tbsp. extra–virgin olive oil Salt and freshly ground pepper Lemon wedges, for serving
Instructions: Preheat the broiler and position a rack 6 inches from the heat. In a small bowl, mix the tapenade with the capers. Spread the tapenade on one side of the sea bass fillets. Drizzle each fillet with 1/2 tablespoons of the olive oil; season with salt and pepper. In a large, ovenproof, nonstick skillet, heat the remaining 1 tablespoon of olive oil. Add the fillets, tapenade side up, and cook over high heat until lightly browned around the edges, about 2 minutes. Broil until the crumbs are golden and the fish is just cooked through, 2 to 3 minutes. Transfer the sea bass to plates with a spatula and serve with lemon wedges.
Caviar
Ingredients: 1 oz. Osetra or any other type of caviar you desire. 1 lemon, cut into wedges 1 small red onion, diced small 1/4 cup chopped fresh chives 1/4 cup crème Fraiche Toast Points (see recipe below)
To serve, place the bowl on a large platter and surround with small bowls of lemon wedges, red onion, chives, crème fraiche, and Toast Points. Serve and enjoy! You may substitute the crème fraiche for sour cream if unavailable.
Toast Points: One loaf, good quality, thin sliced white bread. Unsalted butter, room temperature
Preheat oven to 350 degrees F. Trim the crusts off and slice the bread in halves on the diagonal, twice, to form four (4) triangles; butter lightly.
Place the bread in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Remove from oven and cool the "points" on a baking rack.
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