Recipes
Directions:
Preheat oven to 400 degrees Fahrenheit. Heat oil in a medium saucepan over medium heat until hot. Add green onions, pineapple, mango, bell peppers, jalapeno and 1 tsp. thyme. Saute for 2 minutes. Add tomato puree, lime juice, 1/4 tsp. salt and black pepper and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove from heat and keep warm. Rub the fillets with 1 tsp. thyme and 1/4 tsp. salt. Place fillets on a broiler pan coated with cooking spray. Spoon mango mixture evenly over the fillets. Bake at 400 degrees for 20 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.
Directions:
Cut fillets into 2”x2” pieces and toss with paprika. Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork. Remove from heat and set aside and keep warm. In the same skillet, combine tomato sauce, mushrooms, thyme, marjoram and savory. Simmer on medium-low heat until mushrooms are tender. Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions. Makes 4 servings.
Directions:
To make the blue crab stuffing, first remove any pieces of shell from the crab meat. Cook the onion, celery, green pepper and garlic in butter until tender, but not brown. Add remaining ingredients and mix well. Cut a slit halfway down the center of each of the grouper fillets and slice horizontally to create a pocket. Fill this pocket with the crab stuffing mixture, then brush fillets with melted butter and salt. Bake at 425° for about 45 minutes or until golden brown. Serves 4.
Directions:
Coat one side of the grouper fillets with blue cornmeal. In heated skillet, add 1/4 cup olive oil. Slowly add the grouper and sear until tender. In a separate skillet, render bacon and sausage together. Add the potato, then the shiitakes, red onion and spices. Saute for a few minutes until potatoes are tender, then deglaze with whiskey. In still another skillet, caramelize the sugar with the water and add the mango and pineapple. Pull from heat after a minute. Arrange the plate by placing sausage hash on the bottom, grouper on the hash, then relish on the grouper. Garnish plate with the scallions and red bell pepper. Makes 4 servings.
Directions:
Combine sour cream and 2 tbsp. lime juice. Cover and chill. Place a large nonstick skillet over medium heat. Add corn and saute 3-4 minutes or until corn is lightly browned. Combine corn, tomato, green onions, 1 tbsp. lime juice, 1 tbsp. oil, cilantro, jalapeno pepper, 1/4 tsp. salt and 1/8 tsp. black pepper in a bowl. Cover and chill. Add 1 tbsp. oil to pan and place over medium heat. Add sliced onion and saute 3-4 minutes or until onion is crisp-tender. Add bell pepper and cook an additional 2-3 minutes or until pepper softens. Stir in 1/4 tsp. salt and transfer mixture to a bowl. Combine fish, 1 1/2 tsp. oil, 1 1/2 tsp. lime juice, chili powder, cumin, 1/4 tsp. salt and 1/8 tsp. black pepper. Place fish on grill rack coated with cooking spray and grill 6-7 minutes per side or until fish flakes easily. Top each tostada shell with 1/4 c. shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce, then flake fish and divide evenly over mixture. Top fish with corn salsa and drizzle with the sour cream mixture. Makes 8 servngs.
