Smoked and Fried Soft-Shell Crab

Smoking the soft-shell crabs before frying them adds another dimension to one of the Gulf’s best delicacies.

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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…

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Redfish Orleans

Rub the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black…

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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…

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Pompano in a Bag

In a medium sauté pan, melt the first 2 tablespoons of butter over medium heat. Place the onions and carrots…

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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…

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Key Lime Grilled Shrimp with Pecan-Spiked Rice

For this recipe you need the zest and juice from Key Limes. Use the fine-cut side of a cheese grater to remove the zest from the limes before juicing them.

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Grilled Grouper Madeira

Rub the fish filets with the no-stick marinade and refrigerate for 20 minutes. Season the fish with the kosher salt…

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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…

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