Recipe Archives

Rub the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black pepper. Prepare the grill. Place the fish on direct high heat and cook 4-5 minutes. Turn fish and cook another 4-5 minutes or until opaque in the center. Heat olive oil in a large sautéContinue reading “Redfish Orleans”

Brush the flesh side of the filets with the no-stick marinade and season with Creole seasoning. Prepare the grill. Place the fish, flesh side down over direct high heat. Cook 3 minutes and then turn the fish over. Continue cooking until the fish becomes opaque in the center, about 9-10 more minutes minutes, turning once.Continue reading “Redfish on the Half Shell with Lemon Garlic Beurre Blanc”

In a medium sauté pan, melt the first 2 tablespoons of butter over medium heat. Place the onions and carrots in the melted butter and cook for 3-4 minutes. Add in the celery, leeks, garlic and seasoning and cook for 5 minutes. Add the wine, lemon juice and fresh thyme, and allow the mixture toContinue reading “Pompano in a Bag”

Using a pastry brush, coat the shrimp evenly with the marinade. Allow shrimp to marinate for 20 minutes. Sprinkle the shrimp with the old bay seasoning and black pepper. Prepare the grill. Place a grill screen on top of the grill and preheat. Place the shrimp on the grate over direct high heat and cookContinue reading “Old Bay Grilled Shrimp with Creole Beurre Rouge”

Place the shrimp in a mixing bowl and add the marinade, honey and lime zest. Marinate for one hour before grilling. Place a grill screen over direct-high heat. Once the grill screen is preheated, sprinkle the shrimp with the salt and pepper and grill for 6-8 minutes, turning once while cooking. Key Lime Beurre BlancContinue reading “Key Lime Grilled Shrimp with Pecan-Spiked Rice”

Rub the fish filets with the no-stick marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper. Prepare the grill. Cook the fish over direct-high heat until opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook. In a sautee pan, cook mushroomsContinue reading “Grilled Grouper Madeira”

Rub the fish filets with the marinade and refrigerate for 20 minutes. Season the fish with the kosher salt and black pepper. Prepare the grill. Place the fish on direct high heat and cook until opaque in the center, about 8-10 minutes. Turn the fish once while cooking. Do not overcook. Serve with the Salsa.Continue reading “Grouper with Black Bean, Corn, and Tomato Salsa”

Using kitchen shears, remove the eyes and gills from the soft shell crabs. Brush the crabs with the olive oil and season with salt and pepper. Prepare the grill. Cook the crab over direct high heat for a total of 8-10 minutes. Rotate the crabs a quarter turn after the first 3 minutes of cookingContinue reading “Grilled Soft-Shell Crab with Cucumber Dill Dressing”

Soak the toothpicks in water for 20-30 minutes. Place one piece of andouille sausage lengthwise down the center of each shrimp. Close each shrimp by sticking the toothpick across the open side to ensure that the andouille does not fall out. Brush the shrimp with the olive oil and sprinkle them with the Creole seasoning.Continue reading “Grilled Shrimp over Garlic Cheese Grits”