Using kitchen shears, remove the eyes and gills from the soft shell crabs. Brush the crabs with the non stick marinade and marinate for 20 minutes. Sprinkle with the salt and pepper. Prepare the smoker. Drain the water from the wood chips and spread half of the chips over the hot coals. Place the crabsContinue reading “Smoked and Fried Soft-Shell Crab”
Recipe Archives
Skewered Scallops over Mushroom Risotto
Divide the scallops evenly onto the six skewers. Brush the scallops with the marinade and allow them to marinate at room temperature for 15 minutes. Sprinkle the scallops with the salt and pepper. Cook over direct high heat until the scallops are opaque in the center, about 5-7 minutes. Turn the scallops once while cooking.Continue reading “Skewered Scallops over Mushroom Risotto”
Redfish Orleans
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”
Redfish on the Half Shell with Lemon Garlic Beurre Blanc
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”
Pompano in a Bag
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”
Old Bay Grilled Shrimp with Creole Beurre Rouge
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”
Key Lime Grilled Shrimp with Pecan-Spiked Rice
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”
Grilled Grouper Madeira
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”
Grouper with Black Bean, Corn, and Tomato Salsa
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”