I recently visited the Mote Aquaculture Park in Sarasota to learn about how they’re raising Red Drum (Redfish) and sea vegetables (see Field Trip Friday – Mote Marine Aquaponics). Afterwards, I was curious about differences there may be between farm-raised and wild-caught fish, so I set out to answer my own question. The first thing…
Fish & Seafood
Fish Wellington with Herbs and Prosciutto
My husband and I work from home, so we get to share lots of meals together. And it’s usually during lunch (or sometimes even breakfast) that he asks “What are you thinking of making for dinner?” Ok. Does anyone else think it’s funny that he’s already wondering about his next meal, while enjoying his current…
Bacon Crusted Grouper
Grouper is a great fish that can be prepared in several ways and it’s always delicious. It’s also pretty sturdy, so it can handle direct grilling, searing and sautéing, but I prefer the pan-searing method because, to me, that really locks in the moisture of the fish. Recreational Red Grouper is currently closed in Gulf…
Shrimp-Stuffed Poblano Peppers
When I was in college I got a job as a waitress at a Mexican restaurant. I had no idea what I was doing and prayed that my manager wouldn’t figure it out and send me packing because I really needed cash! Surprisingly (for me), I picked it up pretty quickly and really enjoyed the…
Grilled Wahoo & Stuffed Portobello
Wahoo. A cool name for an awesome fish! How it got its name, I don’t know, but what I do know is that when fishermen hook one, the first thing they say is “Wahoo!!!” This fish is related to mackerel but it tastes even better. It’s a fierce pelagic predator, and I’ve even heard it…
Tasty Thai Salad with Shrimp
Many months ago I was having one of those days when I just couldn’t bear to cook another meal, after about 22 in a row (yes, this does happen sometimes). So, hubby took me to our favorite Thai restaurant for dinner and it was wonderful to just sit back and enjoy a yummy meal without…
Fresh Blackfin Tuna Salad
Fortunately, Blackfin tuna is readily available in the Gulf of Mexico and Atlantic, which is great for me, my hubby and our friends who like to fish. These beautiful fish are fast swimmers who tend to hang out in large schools that feed near the surface so, trolling a cedar plug or a rigged Ballyhoo…
My Delicious Blog on Suncoast View!
Recently I taped my second cooking segment on ABC’s Suncoast View! It was so much fun. And it was nice to share the experience with my husband Brendan, who was also on the show to unveil his new painting designed for the Florida Winefest & Auction (she was a beauty, by the way, a mermaid…
Mussels with Chourico and Purslane
It’s not too often we cook mussels in our house. . for some reason, we seem to reserve enjoyment of those delicious mollusks for when we visit restaurants! But after experimenting with this recipe, hubby and I agreed to make them more often because they’re economical, easy to work with and mighty tasty. I had…
Snapper, Chile/Garlic Butter & Sauteed Purslane
In an upcoming Field Trip Friday I’ll be writing about my recent visit to Mote Marine Laboratory’s Aquaponics program in Sarasota. They’re doing amazing things by way of studying and growing sustainable foods, including a tasty vegetable called Sea Purslane. This edible succulent (also called Sea Samphire) has pretty, dark green and crispy leaves, along…
The Best Smoked Mullet Spread
Gotta love a Mullet. . .the fish, not the hairdo! But if you’ve ever tried to catch one, you know that nabbing one with hook and line is nearly impossible, because they’re vegetarians. As a matter of fact, in the last ten years, I’ve caught only one and even that was a lucky break because…
Flounder with Mint-Lemon Gremolata
Gremolata might sound like a fancy word but it’s really just a mixture of a few ingredients and it brightens up just about anything it’s paired with, especially braised meats which tend to be heavy (eg. you usually see it served with osso buco). Traditional gremolata is a mixture of minced parsley, lemon rind and…