The grouper sandwich. Blackened, fried, grilled, baked or broiled, it’s a classic, must-have sandwich when you visit Florida. It’s also something you order when you’re lucky enough to live here and you decide to play tourist by heading to a beach-side restaurant, soaking up the sun and sipping a fruity cocktail. I’ve done it, and…
Seafood
“Lucky” Fish
February 16 marks the start of the Chinese New Year (a.k.a the Lunar New Year), a time to not only celebrate at festivals, but also, to enjoy time with family at a dinner some consider the most important meal of the year. The Chinese New Year is based on the movements of the moon and…
Seafood Stew in Bread Bowl
So, when did folks start to put stews, chilis and dips in bowls of bread? I simply had to get the answer to this burning question. . . Based on my research, it seems that the practice dates back to Medieval times when folks used round, flat, bread to serve food, especially porridges and stews….
Hello, Halibut & Harissa!
I’ve had Harissa (pronounced “hu reece uh”) on my radar for a while. I first learned of it way back in 2012 on NPR’s show titled “Harissa: The Story Behind North Africa’s Favorite Hot Sauce;” spotted it in a 2014 article in Food & Wine Magazine, where it was described as “the new Sriracha;” and…
Pan Fried Catfish
If you fish in Florida, you have surely felt the exhilaration of getting a bite on your line! But that exhilaration can quickly turn to despair when you realize it’s a big ‘ole sailcat (i.e, catfish). . .which only grows only deeper when you notice that the fish has gotten your gear, your line, and…
New England Clam Chowda
When you grow up in New England, you usually gain a fondness for seafood since it’s prevalent, fresh and really delicious. So that’s where my love of clam ‘chowda’ began. . . But before we go any further, I feel it’s important to qualify myself. When I talk about New England clam chowder (a.k.a. chowda),…
Roasted Shrimp with Lemongrass, Lime & Cilantro Sauce
A tasty sauce adds flair to whatever you pair it with, and it even has the potential to become the star of the dish. When pairing a sauce with something, I try to not create flavor competition. Basically, if I’m making a zippy, very flavorful sauce, I tone down its partner. The same is true if…
Delmonico Fish
Sometimes you find interesting things when you rifle through your grandmother’s old recipe box. I thought I knew about everything in there, but for some reason, never noticed a couple of cards in the ‘Fish’ section, until recently. I don’t even remember her making these dishes, but I knew that if they were in her…
Classic Peel & Eat Shrimp
I sometimes get creative in the kitchen with seafood or produce in an attempt to offer new possibilities using ‘old standards’. But sometimes an ingredient simply begs to be used in a classic dish. When my friends at Left Coast Seafood Company recently offered me some fresh Gulf shrimp, I was SO excited. Those talented…
It’s Stone Crab Season!
October 15 marks the opening day of Florida’s stone crab season! If you’re new to the stone crab world, here are 9 things you might like to know: 1) In Florida, stone crabs are harvested October 15 – May 2. 2) Commercial & recreational harvesters typically use baited traps; each has identifiable floats. 3) Commercial crabbers…
Crab & Wasabi Appetizers
Recently I was asked to bring an appetizer to a get-together and thought I had plenty of time to make something. Unfortunately, my day got away from me and I found myself an hour before the event with no ideas. Ever been there? So I dug through my pantry and came upon a can of…
Olive Oil Poached Cod with Rosemary, Garlic & Lemon
Cooking fish can sometimes be daunting, especially if you don’t do it all the time. Even those of us who cook it regularly can experience it getting away from us, resulting in a dry, tough, or smelly mess. But there’s a foolproof way to achieve moist, flavorful, tender and “velvety” fish. Poaching! You’re probably familiar with…