Ingredient: dried thyme

caribbean_marinade

Caribbean Grilled Fish Marinade Recipe

caribbean_marinade
Caribbean Grilled Fish Marinade Recipe
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Gene Long, the owner of Motts Channel Seafood, has been enjoying this recipe for Caribbean Grilled Fish Marinade Recipe for many years. It is great for locally caught grouper or swordfish (which of course you can purchase here at Motts Channel Seafood). He recommends marinating the fish steaks at least one hour before grilling. Serves six.
Servings
6 fillets
Servings
6 fillets
caribbean_marinade
Caribbean Grilled Fish Marinade Recipe
Print Recipe
Gene Long, the owner of Motts Channel Seafood, has been enjoying this recipe for Caribbean Grilled Fish Marinade Recipe for many years. It is great for locally caught grouper or swordfish (which of course you can purchase here at Motts Channel Seafood). He recommends marinating the fish steaks at least one hour before grilling. Serves six.
Servings
6 fillets
Servings
6 fillets
Ingredients
Servings: fillets
Instructions
  1. Combine all ingredients - shake well
  2. Marinate fish steaks at least one hour before grilling
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Emeril Lagasse’s Shrimp Etoufee

Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Emeril Lagasse's Shrimp Etoufee
Print Recipe
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Servings Prep Time
10 servings 20 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  2. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
  3. Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
  4. Serve immediately over steamed white rice and garnish with sliced green onion tops.
Shrimp Stock
  1. Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes. Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
  2. Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
  3. Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.
Essence
  1. Combine all ingredients thoroughly.
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Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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Garlicky Black Pepper Shrimp with Black-Eyed Peas

Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Garlicky Black Pepper Shrimp with Black-Eyed Peas
Print Recipe
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 25 minutes
Cook Time
40 minutes
Instructions
For Black-Eyed Peas
  1. Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp. Transfer bacon to a plate, then tear into small pieces.
  2. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, thyme, red-pepper flakes, 1/8 teaspoon salt, and 1/4 teaspoon pepper in fat in skillet over medium heat, stirring occasionally, until vegetables are pale golden, about 10 minutes.
  3. Add black-eyed peas and broth and simmer 5 minutes.
  4. Transfer to a bowl.
For Shrimp
  1. Heat oil in skillet over medium-high heat until it shimmers.
  2. Season shrimp with 1/4 teaspoon salt and 1/2 teaspoon black pepper.
  3. Cook shrimp with garlic, stirring occasionally, until just opaque (shrimp will not be fully cooked), about 3 minutes.
  4. Add wine and bring to a boil, then briskly simmer 2 minutes.
  5. Add bacon and black-eyed-pea mixture and simmer until just heated through (mixture will be juicy).
  6. Discard bay leaves.
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Shrimp and Artichoke Mini Peppers Appetizer

Shrimp and Artichoke Mini Peppers Appetizer
Print Recipe
Servings Prep Time
40 appetizers 20 minutes
Servings Prep Time
40 appetizers 20 minutes
Shrimp and Artichoke Mini Peppers Appetizer
Print Recipe
Servings Prep Time
40 appetizers 20 minutes
Servings Prep Time
40 appetizers 20 minutes
Instructions
  1. Drain the artichoke hearts and pulse in a food processor until almost smooth.
  2. Add the cream cheese, oregano, onion powder, thyme, garlic powder, and black pepper until thoroughly mixed.
  3. Transfer the artichoke mix to a bowl and fold in the shrimp. Adjust salt.
  4. Trim the tops from the peppers.
  5. Slice the peppers in half lengthwise and remove the seeds.
  6. Fill each pepper half with a scant teaspoon of shrimp and artichoke mixture and sprinkle with your choice of garnish.
Recipe Notes

Recipe and photo credit: Doug DuCap. As published on fishcooking.about.com.

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