Fresh Catch Gallery
Recipes
Hog Snapper
Ingredients:
4 6-oz hogfish fillets
Sea salt and freshly ground pepper
2 oz good-quality salted butter
1 tablespoon plain bread crumbs
1 lemon, halved
3 scallions, white and green parts thinly sliced
Instructions:
Preheat the oven to 350 degrees. Coat the bottom baking dish with oil spray.
Season both sides of the fish with salt & pepper, & place fillets in the baking dish.
Dab each fish with a little butter; sprinkle evenly with breadcrumbs. Bake for approximately 15 minutes (fish should flake with a fork).
About 5 minutes before the fish is done, melt the reserved butter in a small sauté pan on medium heat. Adjust heat to medium-low; add scallion and sauté for about three minutes, stirring occasionally.
Scallions should be bright green and soft. Remove from the heat. Remove cooked hogfish from the oven; squeeze lemon halves over fish. Carefully spoon scallion butter sauce over fillets. Serve immediately.
Note: This delicate, flaky fish needs only a short cooking time. Overcooking can cause the fish to become rubbery.
Shrimp Cocktail
Ingredients:
Shrimp (1 lb)
Old Bay (1 Tablespoon)
Cocktail Sauce
Lemon (Optional)
Instructions:
Add 1 tablespoon of Old Bay to boiling water. When water is rapidly boiling, add shrimp and immediately set timer for 90 seconds. Strain shrimp and put in an ice bath to stop the cooking. Peel and serve with cocktail sauce then enjoy!
Crab Cakes
Ingredients:
—1 Crab Cake
—Panko Bread Crumbs (optional)
—Olive Oil (2 tbsp)
—Dill Sauce
Sides Pictured:
—Baked Potato
—Corn
Instructions:
In a frying pan heat 2 tablespoons of olive oil (or butter or vegetable oil, your choice) over medium-high heat. Add your crab cake and sauté for 3-4 minutes on each side. If you like a crunchier crab cake like us, you can coat each side with panko bread crumbs (note: you do not need anything to make the breadcrumbs stick.) Serve with dill sauce (included with crab cake) and the sides of your choice.
Seared Yellowfin Tuna
Ingredients:
—Yellowfin Tuna (8 oz steaks)
—Soy Sauce
—Sesame Seeds
—Blackening Seasoning
Additional Ingredients for Sides:
—1 Avocado
—Green Onion
—Siracha Mayo
—Asian-Style Crunchy Noodles
Instructions:
Seared Tuna — Rinse tuna, pat dry. Add a dash of soy sauce to each side, spread, then coat in sesame seeds and blackening seasoning. In a frying pan, heat olive oil on High heat. Add tuna and cook for 1 minute on each side. (Optional: With tongs, sear the sides of the tuna for a few seconds on each side.) Remove from pan and let tuna cool for 5 minutes before slicing.
Avocado Salad — Dice avocado and mix with soy sauce, sesame seeds, and diced green onion.
Other Sides — Asian-style crunchy noodles or lo mein noodles or teriyaki noodles, etc.
Stone Crab Pasta
Pan-Seared Grouper in White Wine Tomato Basil Sauce
Ingredients:
1 cup Florida Stone crabs (1 lb crab)
½ lbs Linguine (or pasta of your choice)
3 tbsp Unsalted Butter
2 Cloves Garlic
1/3 Cup White Wine
½ Lemon, Juice Only
1/2 Cup Parmesan Cheese
2 Tbsp Chopped Parsley (optional)
Salt & Pepper (to taste)
Instructions:
Cook linguine per instructions. Drain the pasta once cooked and reserve ½ cup of pasta water.
In a separate pan, heat and melt 3 tbsp butter, add sliced garlic and sauté for 1 minute over very low heat without browning, then pour in 1/3 cup white wine and juice from 1/2 lemon, turn the heat up to medium and let it reduce for a couple of minutes. Stir in the crabmeat and take it off the heat. Add the pasta to the pan with the crabmeat and toss to combine, add 1/4 cup of the pasta water and 1/2 cup of Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is dry, add more pasta water as needed, per your preference. Top with parmesan cheese, garnish with parsley, and a cracked stone crab claw for aesthetics. Then…enjoy!
Pan-Seared Grouper in White Wine Tomato Basil Sauce
Pan-Seared Grouper in White Wine Tomato Basil Sauce
Ingredients:
White Wine Tomato Basil Sauce:
— Olive Oil (2 tablespoons)
— Crushed Red Pepper Flakes (1/4 teaspoon)
— Garlic (3 large cloves, finely minced)
— Cherry Tomatoes, (1 pint, sliced in half)
— Dry White Wine (1/4 cup)
— Fresh Basil (1/2 cup, finely chopped)
— Fresh Lemon Juice (2 tablespoons)
For the Grouper:
— Olive Oil (2 tablespoons)
— Fresh Grouper (1.5 lbs)
— Salt and Pepper (or Blackening Seasoning)
Sauce Instructions:
—Heat oil in a large saute pan over medium heat. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Add in the white wine, stir, and allow the mixture to come to a gentle simmer. Stir in the basil, lemon juice, and salt and pepper and cook for 2 minutes. Transfer the sauce into a bowl and set aside until needed.
Fish Instructions:
—Heat oil in a large saute pan over medium heat. Pat the fish dry with paper towels. Season both sides of fish with salt and pepper, or blackening if you prefer a kick.
—Place fish in the oil and cook until golden brown, about 3 minutes.
—Carefully flip the fish over and continue cooking for another 3 to 4 minutes, or until it reaches 145°F.
—Pour the white wine tomato basil sauce over the grouper, let the sauce warm up for a minute, then remove from heat and and serve at once.
Blackened Red Snapper with Mango Salsa
Fish Ingredients:
1 lb Snapper
Blackening Season
Olive Oil
Salsa Ingredients:
2 mangos, diced
1/4 cup bell pepper, diced
1/4 cup red onion, diced
1 jalapeno, seeds removed and diced
2 tbsp cilantro
Juice of one lime
Pinch of salt
Instructions:
Heat olive oil in a nonstick pan on medium-high heat. Rinse your fish, pat dry, coat with blackening seasoning and then place the fish in the pan, skin side down first. Depending on the thickness of your fish, cook 3-4 minute per side (internal temperature should be 145°.) Remove from pan and allow to cool then peel skin off and discard the skin or eat it! Optional: Sprinkle fish where skin was removed with a little more blackening seasoning for extra spice. (Note: Fish will appear darker where skin was.) Top with mango salsa. Enjoy! This recipe can easily be used for tacos as well with a little spicy mayo or guac. *chefs kiss* 🐠🌮🩵
Coconut Shrimp
Ingredients:
Jumbo Pink Shrimp (1/2 lb per person)
All-purpose flour (1/4 cup)
Garlic powder (1/2 tsp)
Salt (1/2 tsp)
Eggs (2 large)
Sweetened Shredded Coconut (1 1/2 cups)
Panko Bread Crumbs (1/2 cup)
Oil (light olive oil, or vegetable oil or coconut oil)
Sauce:
Sweet Chili Sauce (1/4 cup)
Apricot Preserves (1/4 cup)
Instructions:
Set up 3 bowls, in the first bowl mix flour + garlic powder + salt, in the next bowl beat the 2 eggs, in the third bowl mix the bread crumbs and coconut flakes. Dredge the shrimp in flour, then egg, and then in the bread crumb + coconut mixture. Note: You want as much coconut mix to stick as possible. In a large pan cover with oil 1/4” deep, once oil is hot (350°F) add shrimp and sauté 2 minutes per side, until golden brown. Cook in batches and be sure not to overfill the pan. Serve with sweet chili sauce mixed with apricot preserves or apricot spread.
Stone Crab Salad
Stone Crab Salad
Ingredients:
FL Stone Crab Meat (4 cups/4 lbs)
Diced Yellow Onion (1 Cup)
Diced Green Peppers (2 Cups)
Diced Celery (2 Cups)
Diced Jalapeños (3-4 depending on heat preference)
Lemon Juice (4 Tablespoons or more)
Garlic powder (1 Teaspoon)
Everglades Seasoning (1 Tablespoon)
Mayo (3-4 Tablespoons)
Serve with Saltines & Hot Sauce
Instructions:
Crack stone crabs and pull all of the crab meat, discard shells. Chop the onion, green pepper, celery, and jalapeño. Mix ingredients then add lemon juice, seasoning, and Mayo. Serve with saltine crackers & hot sauce. Enjoy!
Google Search: fish girl + seafood truck + stone crabs + Juno Beach + Jupiter + Tequesta + Palm Beach Gardens + shrimp + crab cakes + fish dip + fresh fish + Florida