Game Qualities: These grouper will find any piece of structure to hide in and cut you off once hooked with their brute strength. Fishing Tips: Pretty much the same menu as the Gag and Black grouper, which includes pinkish, squid, and sardines.
Gags can even be found inshore around docks and bridges as they age from juvenile to adult. Food Value: Excellent table fare, one of the most sought after commercial fish in the Gulf of Mexico.
Combine tequila, triple sec, lime juice, garlic, salt, and oil. Cook on greased grill over high heat until flesh is opaque (about 4 minutes per side).
Boil sauce in a saucepan for about two minutes, remove and discard the garlic cloves, and spoon over fish. Fresh grouper seasoned with your favorite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes.
For this recipe, I used creole seasonings to add a kick of heat and Cajun flavoring to the fish. Blackened spices include paprika and cayenne pepper with a few additional thrown in.
Searing grouper is best in a cast iron skillet because the pan can get hot quickly then go right into the oven to finish cooking. Depending on the thickness of your fish fillet, you’ll want to watch closely so as not to overcook and dry out the grouper.
Other white fish options include halibut, sea bass, flounder and mahi-mahi. Print Recipe Fresh grouper seasoned with your favorite blackened spices and seared in a cast-iron skillet makes for an easy dinner in under 30 minutes.
Pat the fish dry with paper towels and sprinkle the fillets with jerk or Cajun seasoning. One of my favorite go-to recipes is Tuscan Shrimp with White Beans from Michael Cheaply and the Food Network.
This recipe has some heat to it, but you can very easily omit that if spicy isn’t your thing. Our talented friend Libby from LibbyVision.com was looking for something to make with some beautiful local Regrouped last week; she had white beans and tomatoes on hand and loves spicy food.
I sent her the link to the Tuscan Shrimp recipe and told her that it would be a great place to start. Not only did she create a delicious meal, but she also took some absolutely stunning photographs of it to share with you.
1 pound fresh Grouper Fillet 1 can (15 ounces) White Beans 4 cloves fresh Garlic (sliced) 1 cup tomatoes (peeled and seeded), 1 can dice tomatoes, or about 15 grape tomatoes 1 cup fresh Basil leaves 1 tablespoon fresh Lemon juice Salt & Pepper 2 tablespoons chopped fresh Parsley Olive Oil (you can use any oil that works with your dietary needs) 1 sliced Serrano Chile or Red Pepper Flakes (optional) Place the white beans in a large skillet with just enough of their liquid to moisten them (about 2 tbsp).
Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Add the grouper, season with salt and sear (about 2-3 minutes per side).
This is an easy thing to pull together and it’s perfect for lunch, brunch, or dinner. I had some Smoked Gouda leftover from the holidays that hadn’t been eaten and some Panetta in the fridge… you can use any cheese you like or happen to have.
I made a Pink Shrimp & Panetta Quiché last week and our friend Libby from LibbyVision.com styled it and photographed the finished product for me! Cut in the shortening/butter using a fork or a pastry blender until all the pieces are smaller than peas and it reminds you of a wet sandy mixture.
If you DO opt to add cornmeal, you might need a little more water to get it to form a ball. Shape it into a disc, cover it in plastic wrap, and refrigerate for at least 30 minutes.
Mix together the remaining ingredients and stir in the onions and Panetta last (so it has a chance to cool off and doesn’t cook the eggs). EASY SHRIMP RECIPESGLUTEN FREE QUICHE key west pink shrimping SHRIMPSHRIMPSHRIMP AND PANCETTASHRIMP BRUNCH RECIPESSHRIMP QUICHESHRIMP RECIPESSMOKED GOUDA This is a very easy, yet elegant, appetizer.
We partnered up with the extremely talented Libby Vision to get this delicious Crab Imperial recipe posted just in time for your New Year’s Eve gathering! I made the Crab Imperial, and she worked her magic to create these beautiful images of it.
The pasteurized variety comes in a tin whereas the truly fresh Crab meat usually comes packaged in a little plastic tub. I used a very delicious Brioche that we carry in the store, but you can use any bread you have on hand.
Combine all other ingredients in a large mixing bowl, being careful not to break up the Crab meat too much. The soaked bread should be the last thing you add to the bowl, folding it in gently but thoroughly.
We partnered up with the extremely talented Libby Vision to get this delicious Crab & Artichoke Dip recipe posted just in time for your New Year’s Eve gathering! I made the dip, and she worked her magic to create these beautiful images of it.
Two 14-ounce jars' artichoke hearts, drained and chopped 8 Ounces Blue Claw Crab meat (Lump Crab meat) 1 Teaspoon Garlic Powder 1 Tablespoon Lemon Juice 6 Ounces Plain Greek Yogurt 1 Teaspoon Old Bay Seasoning 1 Tablespoon Vegetable Bouillon 1/4 Cup Crumbled Feta Cheese 1/2 Cup Freshly Grated or Shaved Parmesan Cheese 3 Tablespoons Light Mayonnaise (I used Lemonade) 2 Tablespoons Diced Pimiento Peppers 1 Tablespoon Dried Parsley Black Pepper The pasteurized variety comes in a tin whereas the truly fresh Crab meat usually comes packaged in a little plastic tub.
Place the dish into a preheated 375-degree oven and bakes just until bubbling and lightly brown; the Crab meat is already cooked. This recipe will be the star of the Super Bowl Party or holiday gathering, but is guilt-free enough to enjoy any day of the week.
It’s a great go-to dessert to make for a crowd… and it’s even better with a scoop of vanilla ice cream. While it is melting, mix the flour, sugar, milk, and baking powder together.
The urge to make something new struck me at the same exact time I realized my camera battery needs a charge. Fresh fish baked with a delicious cheesy sauce and buttered breadcrumbs.
Covering it with cheese and buttered breadcrumbs sounds like a crime, but why should chicken have all the fun? If you don’t have any of those things, you can make this in one large baking dish.
Gather the rest of the ingredients you need because, once you start making the sauce, you won’t want to get too far from the stove. Cook this (whisk the entire time) for about two minutes or until it turns a light golden brown.
You want enough to cover the fish, but not so much that you’re going to overflow the dishes and have a disaster in your oven. Toss the cracker crumbs with the Olive Oil and a little more of the fresh Thyme and sprinkle this over the top of the cheese.
We finished this off with a Southern-Style Peach Cobbler because, if you’re covering your fish in a creamy sauce and cheese… why not? Local fishermen are bringing in literal boatloads of fresh fish.
We like it best on the grill (of course, don’t forget that it makes amazing fish tacos). Mojo Brillo is a delicious marinade made with sour oranges, onions, and garlic.
It’s extremely inexpensive and it’s our favorite thing to put on chicken breast and flank steak before it hits the grill. I typically pour it over the dolphin about ten to fifteen minutes before we grill it.
After it was filleted, we cut it into pieces that are easy to manage on the grill and placed them in a baking dish. I poured the marinade over the fish and let it marinate for about fifteen minutes while the grill heated up.
We topped it with crumbled Quest Fresco, fresh cilantro, and lime juice. Sweet plantains sautéed in butter and fresh local corn charred on the grill rounded out the meal.
Start by making sure there are no stray bits of shell in the shrimp and roughly chopping them. I used Smoked Paprika in the recipe because it added a nice smoky flavor to the Shrimp Cake.
(We have been keeping chickens for nearly ten years now, but I still get excited every single time I crack open an egg and see that deep golden yolk! The eggs and breadcrumbs sort of act like glue to hold everything together, but they will be fragile until you introduce heat.
Fernanda Beach Shrimp Florida Shrimpers EGGSGluten FreeMustard Sauce rock shrimpShrimp CakesSmoked PaprikaWild Shrimp You might not be exactly sure what this has to do with seafood, but stick with me and you’ll see. Great ingredients don’t need covering up, fancy sauces, or coatings.
We moved to a new home, joyfully accepted the added responsibilities of caring for ill and aging family members, and have been busy with life in general. We have also sadly experienced the overall upset that occurs when a family member is faced with serious health challenges.
Life has been a little difficult lately and I hate to admit it, but nothing fancy (or even blog-worthy) has been happening in this kitchen for quite some time. I might not be feeling well enough to cook extravagant meals, but I have used some of my downtime to get back to basics and teach the kids about where their food comes from.
We even made (and canned) Salsa and Marinara Sauce from their homegrown tomatoes. Florida Strawberries are in season right now, so we made our annual batch of jam (enough to get us through until next year).
This year, we soaked them in vinegar and made Strawberry Vinaigrette by reducing the vinegar and adding sugar & lemon juice (the result was a ton of salad dressing from something we were going to THROW AWAY). You may remember from previous posts that we have kept hens (for eggs) for over ten years now.
During the last year, we added more chickens to our flock and even started hatching our own! We raised the first two roosters that the boys hatched themselves until they were around 14 weeks old, at which point we decided to cull them.
Not only did this yield a completely delicious chicken dinner, but it was another excellent lesson in using ALL of what is given to us. I made over 8 quarts of stock with just two roosters, they ate chicken for dinner… everyone was happy.
I am thankful that they were able to experience hatching, raising, and caring for an animal before having the opportunity to see that chicken doesn’t just come from a package in a grocery store. We marinated one with garlic, sliced Meyer Lemons, and fresh Rosemary.
A meal this special called for homemade Macaroni & Cheese, Buttermilk Biscuits (with homemade Strawberry Jam), and a Spinach Salad with our Strawberry Vinaigrette. Well, not much… but the moral of the story is that it’s important to take a step back once in a while and really SEE where our food comes from.
Spend an extra hour in the kitchen making jam instead of buying jelly… even if it’s just once. When I see how hard a fisherman has to work to bring in a load of fish or how hard an aquaculture farmer has to work to harvest just one shipment of fish or shrimp, it makes me appreciate every morsel we put on our plates.
BACKYARD CHICKENScanningeat cochlear lemonspreservingspatchcock chicken If you’re from South Florida, you know that Summer is the BEST time for local corn. Spring and Summer are the perfect time to enjoy our Alaskan favorites such as Halibut and Wild Salmon.
Add the rice and continue to cook (stirring the entire time) for around 2 minutes. Add the wine (stand back because this will produce a lot of steam).
Add the garlic and stir before adding your first cup of stock to the mix. Put half of it in the blender or food processor with a few tablespoons of liquid and some thyme or basil (whichever you are using).
I like the crust created by the breadcrumb, but I really don’t like my entire piece of fish breaded unless I’m deep-frying it. Carefully place the fish, crumbs down, into the hot pan and DO NOT MOVE it.
Allow it to cook for a minute or two before gently lifting the edge to check for desired ‘brownness’. Carefully remove the fish and place it onto a prepared baking sheet crumb side up.
Remove from heat and stir in the Parmesan cheese and any additional herbs you’re using. I am a chronic anti-measurer in the kitchen, so this is more of a ‘method’ than an exact recipe; you might find yourself needing a little more liquid than I suggested.